15gramsfreshly squeezed lemon juice (or more)(about 1 tbsp)
Instructions
Preheat oven to 325° F. Grease an 8½ by 4-inch loaf pan and line it with parchment paper, overhanging on opposite sides (for easy removal).
In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), combine granulated sugar and lemon zest and beat on low for 1-2 minutes, or until zest is rubbed throughout the sugar and is very fragrant.
Add softened cream cheese and butter and increase speed to medium, beating for 5 minutes until very fluffy. Scrape down the sides and bottom of the bowl.
On low speed, add eggs, one at a time, allowing to fully incorporate between each. After all eggs have been added, increase speed to medium and beat for 1-2 minutes. Scrape down sides and bottom of bowl.
Slowly add flour on low speed until all flour has been added. Continue mixing on low for about 30 seconds.
Scoop batter into prepared loaf pan and bake for 1 hour and 15 minutes, or until a toothpick or long skewer inserted into the center comes out clean.
Make Simple Syrup
Pour granulated sugar and lemon juice in a small (1 quart) saucepan and bring to a boil, whisking occasionally. Boil for 1-2 minutes, or until the sugar has dissolved. Brush syrup over top and, if desired, over sides and bottom of cake. Let cake cool completely.
Make Glaze
Combine powdered sugar and lemon juice, one tablespoon first, in a small bowl. Stir until thickened and smooth. You may need more than one tablespoon, but add just a teaspoon more at a time until you reach the desired consistency. Spoon the thick glaze over the top of the cooled cake, allowing it to run down the sides.
Notes
Recipe can be doubled and made in a Bundt pan that's been well greased and floured. Begin checking for doneness at 1 hour and 15 minutes, but it may take up to 1 hour and 3o minutes to finish baking. Test with toothpick for doneness (as above).Cake will keep at room temperature, well covered, for up to 5 days. It can also be frozen whole or cut into slices and frozen individually. Frozen cake will keep for up to 3 months.