 | | Directions |
- Preheat oven to 325°F.
- Stray the bottom of a 9 inch bread pan with a non stick cooking spray.
- Cream the butter, sugar and vanilla together on medium speed with a mixer.
- Add eggs one at a time making sure that each is completely incorporated before adding the next.
- Mix in the cream cheese until well blended.
- In a medium bowl, sift together the flour, baking powder and salt.
- Take 1/4 cup of the flour mixture and mix in with the raisins to completely coat them.
- Add a small amount of the flour mixture into the batter and alternate with the buttermilk until both are incorporated.
- Mix the raisins into the batter with a spatula.
- Pour the batter into the sprayed bread pan and place into the preheated oven.
- Bake for 80-90 minutes or until a toothpick inserted into the middle comes out clean.
- While the cake is baking, combine the lemon juice with the powdered sugar to make a glaze.
- Remove 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.
- When the cake is still warm, glaze the top with the lemon juice glaze and allow it to cool.
- Wrap cake in foil and store for up to three days at room temperature.
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Prep Time: 15 minutes
Cook Time: 1.5 hours
Container: 9-inch bread pan
Servings: 12
|  | | Ingredients | | - | | 3/4 cup butter - at room temperature |
| - | | 1 cup sugar |
| - | | 2 teaspoons vanilla |
| - | | 2 eggs - at room temperature |
| - | | 3 ounces cream cheese - at room temperature |
| - | | 1 3/4 cups cake flour |
| - | | 1 1/4 teaspoons baking powder |
| - | | 1/4 teaspoon salt |
| - | | 1 cup raisins |
| - | | 2/3 cup buttermilk |
| - | | 1/2 cup powdered sugar |
| - | | 2 teaspoons lemon juice - fresh |
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