Citrus Cream Cheese Pound Cake (Gluten-Free)

I wish I could say that this cake came out of some need for a bright and cheery glimmer in the dull gray of a long winter, but I live in Salt Lake, and somehow we remained protected in a sunshiny little bubble while the rest of the country was beaten down with storm after winter storm. I'll try not to throw too much salt in the wounds of those trapped inside for the past few months, but it has been completely gorgeous here, with warm days and the occasional spring rain shower. 

But don't be too mad at us yet, Non-Utah-Dwellers, we are all in solidarity in one thing: Winter (however spring-like ours may have been), still lacks in the produce department (You can only use so much kale, ya know?). So, wanting to embrace what was in season, along came this pound cake, all gorgeous and topped with all the citrus that this season has to offer. Also, I had never made pound cake, and thought this glazed citrus topping would be a perfect excuse to make one to go underneath it.

Cream Cheese Pound Cake

Makes one 9x5 inch loaf

adapted from Martha Stewart's Cakes

2 cups gluten-free all-purpose flour

1 teaspoon salt

1 cup butter, at room temperature

4 oz cream cheese, at room temperature

1 3/4 cup granulated sugar

4 large eggs

1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Butter a loaf pan well.

In a small bowl, stir together flour and salt.

In a mixer fitted with the paddle attachment, beat butter, cream cheese and sugar together on medium-high speed for 5 minutes. Turn mixer off and scrape down sides of bowl. With the mixer running on low, add eggs, one at a time, incorporating well before each addition. Add vanilla and the flour mixture and mix on low, just until combined.

Spread batter into prepared pan and smooth the top. Bake for 30 minutes, then carefully cover the cake with foil to prevent it from getting too dark. Bake for an additional 40-45 minutes, until a toothpick inserted comes out clean. Let cool about 10 minutes before removing from pan. Cool completely before topping with citrus.

While the cake is baking, make the citrus topping:

For the citrus topping:

1 of each: blood orange, naval orange, tangerine, and grapefruit (or whatever combination you like),   peels removed and sliced as thinly as you can (zest one of the oranges and reserve before peeling, and reserve any juice you can)

 3 tablespoons granulated sugar

1 cup confectioner's sugar, sifted

1/4 cup orange juice (if you don't have enough reserved from the ones you peeled, you can use any   other orange juice you like)

 reserved zest

Place slices in a single layer on a baking sheet and sprinkle with granulated sugar. When the cake is done baking, turn the oven up to broil and broil for about 10 minutes, keeping a careful eye not to burn the citrus and rotating as needed.

To make the glaze, whisk together reserved zest, confectioner's sugar, and orange juice. 

To assemble the cake, place citrus slices in an even layer over the cooled cake. Drizzle with glaze. Let set before eating. Cake will stay fresh, well-wrapped for about 3 days.