Tender Irish Tea Cake / Lemon Glazed
unsalted butter, room temperature
cream cheese, room temperature
cake flour - i spooned it into the cup
+ 1/2 tsp - fresh lemon juice
1Preheat oven to 325 degree F.
Spray the bottom of a 9 inch bread pan with non stick cooking spray. Set aside.
2Cream the butter, sugar and vanilla together on medium speed with a mixer.
3Add eggs one at a time making sure that each is completely incorporated before adding the next.
4Mix in the cream cheese until well blended.
5In a medium bowl, sift together the flour, baking powder and salt.
6Take 1/4 cup of the flour mixture and mix in with the raisins to completely coat them.
7Add a small amount of the flour mixture into the batter and alternate with the buttermilk until both are incorporated.
8Mix the raisins into the batter with a spatula.
9Pour the batter into the sprayed bread pan and place into the preheated oven.
Bake between 1 hour 10 minutes - 1 hour 30 minutes, depending how fast your oven bakes. Mine was done in 1 hour 10 minutes. Or until, pick comes out clean.
10While the cake is baking, combine the lemon juice with the powdered sugar to make a glaze.
11Remove the cake from the oven and allow it to rest for 10 minutes.
Then remove the cake from the pan and transfer it to a wire rack to cool completely.
12When the cake is still warm, glaze the top with the lemon juice glaze and allow it to cool.