Cream cheese loaf cake

A delicious, delicate and fluffy loaf cake topped with a simple icing glaze. This easy butter cake is made with cream cheese, which balances the sweetness, adds a subtle tang and gives the cake its wonderfully moist texture. The cake stays fresh for days and remains beautifully soft. Highly recommended!

Ingredients for the cream cheese loaf cake:

• 170 g butter
• 1 cup caster sugar
• 240 g cream cheese (such as Philadelphia)
• 1½ teaspoons vanilla extract
• 4 large eggs
• 2 cups plain flour
• 1½ teaspoons baking powder

All ingredients should be at room temperature.

In the bowl of a stand mixer, cream together the butter and sugar until pale and fluffy. Add the cream cheese in two additions, beating continuously until incorporated. Add the eggs one at a time, mixing well after each addition until fully combined. Add the vanilla extract and mix briefly. Sift the flour and baking powder directly over the creamed mixture. Using a spatula, gently fold the ingredients together until just combined. Do not overmix.

Grease and flour a loaf tin measuring approximately 12 x 21 cm at the top (or a slightly larger tin; I had enough batter left over for two small cakes). Transfer the batter to the prepared tin and level the surface.

Bake at 170°C for approximately 50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Decorate with the icing glaze.

Ingredients for the icing glaze:

• ¾ cup icing sugar
• 2 tablespoons hot water

Using the back of a spoon, mix the icing sugar and hot water until smooth, glossy and slightly thick. If necessary, adjust the consistency by adding a little more water or icing sugar. Drizzle over the cooled cake.

Enjoy!

Recipe adapted from Kraft Recipes.