Tag Archives: Glaze

Citrus Cream Cheese Pound Cake

One problem with being home all the time now is that I want to bake all. the. time. On my kitchen counter right now I have M&M cookies, unfrosted cupcakes in anticipation of a ladies’ lunch tomorrow, and a citrus cream cheese loaf that The BF asked me to make last week. I should invest in some sort of healthy eating cookbook or something.

In any case, this cake is not healthy by any means but for some reason it screams “brunch!” to me. How much less healthy could it be than cinnamon French toast or something? That’s my rationale and I’m sticking to it.

Note: this makes an awkward amount of batter, and you’ll have enough batter for one loaf cake and 8 cupcakes. Just go with it.

On the menu:
Citrus Cream Cheese Pound Cake
Makes 1 9x3x4 sized loaf

8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 3/4 sugar
5 eggs
2 tsp vanilla
2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 Tbsp lemon zest
1 Tbsp lime zest

Glaze
1 cup powdered sugar
1/2 lime, juiced
1/2 lemon juiced
2 Tbsp orange juice

Preheat oven to 325 degrees. Grease and flour a 9 x 3 x 4 pan. Put 8 cupcake liners in a cupcake tin.

Cream together cream cheese and butter with an electric mixer. Add sugar and blend to combine. Add eggs one at a time, blending after each egg is added. Blend in vanilla until combined.

In a separate bowl, whisk together the flour and baking powder and salt. Add zest and whisk in. Slowly add dry mixture to wet mixture and stir by hand just until combined. Do NOT overmix.

Pour 2/3 of the batter into the loaf pan. Divide rest among the cupcake cups. Bake cupcakes for 25 minutes; bake loaf cake for 60 minutes. Tip: set the timer for 25 minutes and put cupcakes and loaf in together. Once the timer goes off, take out the cupcakes and set the timer for 35 minutes to finish off the loaf.

Let the cakes cool and then make the glaze. Stir together the powdered sugar and the citrus juices. Remove the cakes from their respective pans and put the loaf on a plate, the cupcakes on parchment paper to catch the drips. Pour 3/4 over the cake and dip the cupcakes in the remaining glaze. Let the glaze harden and enjoy.

NOTE: This recipe originated here and here and the first one calls it a Philly Fluff. Does that name tug at your heart strings? Tell me why! I’m from upstate New York and have no idea.

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Banana Muffins with Brown Sugar Glaze


I found this recipe on a great food blog called That’s So Yummy and they call for brown sugar cream cheese frosting. But you all know how I feel about waiting for baked goods to cool before I frost them. So I combined this recipe with my donut muffin topping and VOILA. When The BF tasted one he said, “Is there BUTTER on these?! You’re gonna give me a coronary…” And then he happily ate 2 more. We call that success.

On the menu:
Banana muffins with brown sugar glaze
Makes 14 muffins
Adapted from this recipe at That’s So Yummy

1/2 cup unsalted butter, softened to room temperature
1 cup sugar
1 egg
3 very ripe bananas, mashed
2 cups flour
1 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 cup milk
2 tsp vanilla

Preheat oven to 350 degrees and line a cupcake tin with muffin papers.

In a large bowl, combine butter and sugar with an electric mixer. Blend in the egg. Add mashed bananas and stir with a spoon until incorporated. Add flour, then baking soda, then baking powder, then cinnamon, then nutmeg, then salt. Mix all ingredients together by hand with a large spoon. Add milk and vanilla and stir until combined.

Fill each muffin cup to almost full (5/6 full). Bake for around 37 – 40 minutes or until tops are light brown in color. Remove muffins from tin and let cool for 5 minutes before glazing.

Glaze:
1/4 cup light brown sugar
1/4 cup butter
1/2 tsp cinnamon

In a small saucepan, melt butter and brown sugar together over low heat. Pour into a shallow bowl and whisk in cinnamon. Note: this mixture will probably separate, so you might have to whisk it back together every 3 – 4 muffins.

Dip the top of the muffin in the butter/sugar mixture and let cool on a wire rack. Or, eat every single muffin before they cool. I won’t blame you.

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