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• 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.
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