Ingredients

• 1 1/4 teaspoons baking powder
• 3/4 cup unsalted butter at room temperature
• 1/4 teaspoon salt
• 1 cup sugar
• 1 cup dried currents
• 2 teaspoons vanilla
• 2/3 cup buttermilk
• 2 large eggs
• 3 ounces cream cheese at room temperature
• 1 3/4 cup cake flour

Glaze

• 1/2 cup confectioners sugar sifted
• 2 teaspoons fresh lemon juice

Method

Preheat oven to 325°F. , with rack in center of oven. Generously grease a 9 inch (7 cup capacity) loaf pan. Dust with flour, and discard excess flour by tapping pan over sink. Cut piece of parchment paper or waxed paper to fit bottom of pan. Set aside.

Cake

Use mixer to cream butter, sugar and vanilla until fluffy. Add eggs, one at a time, beating until fluffy after each addition. Add cream cheese mixing until well combined. Sift flour, baking powder and salt together. Put currants in a small bowl and add 1/4 cup of flour mixture, stirring currants until well coated. Add remaining flour to batter alternating with buttermilk, mix well until smooth. Use wooden spoon to stir in flour coated currants making sure you use all the flour. Transfer batter to prepared pan, smoothing the surface with a spatula. Bake until well browned and toothpick inserted into center comes out clean, about 1 hour 25 minutes. Cake will crack on top. Let cake rest in pan for 10 minutes. Carefully remove cake from pan and spread glaze on warm cake and then let it cool completely. Cake can be stored 3 days at room temperature in foil or frozen for up to 3 months wrapped airtight.

Glaze

Combine sugar and lemon juice in small bowl until smooth.