Preheat your oven to 350°F and grease two 8 1/2 x 4 1/2-inch loaf pans or one tube or bundt-style pan. In a medium-sized mixing bowl, beat together the butter and cream cheese until soft and fluffy. Add the salt, sugar, flour and baking powder, and beat f
Add the vanilla and lemon oil, and 1 egg. Beat well. Continue to add the eggs, one at a time, beating well and scraping the sides and bottom of the bowl after each addition. When done, the batter will be very fluffy. Spoon the batter into the prepared pan
Bake the cake for 55 to 60 minutes (for the tube or bundt-style pans) or 35 to 40 minutes (for the two loaf pans), or until a cake tester inserted into the center comes out clean.
Just before the cake is done, combine the lemon juice and sugar and heat over low heat (or in the microwave) till the sugar is dissolved; don't let the mixture boil.
Remove the cake from the oven; allow it to cool for 10 minutes in the pan. Turn it out onto a wire rack or serving platter. Poke the top all over with a cake tester or toothpick, and gradually drizzle the glaze over it, pausing occasionally to let it sink
For six mini loaves, use our
mini loaf pans,
using 3/4 cup (5 3/4 ounces) batter in each. Bake for 25 to 30 minutes. Since you?ll just be brushing the tops of the cakes, you?ll need only a half batch of glaze ? 2 tablespoons lemon juice + 1/4 cup sugar.