Instructions: Preheat oven to 325 degrees with rack in center of oven. Generously grease a 9 inch (7 cup capacity) loaf pan. Dust with flour. Cut a piece of parchment paper or waxed paper to fit bottom of pan. Set aside.

In a large bowl, cream butter, sugar and vanilla with a mixer until fluffy.

Add eggs, one at a time, beating well after each addition until fluffy. Add cream cheese, mix until well combined.

Sift flour, baking powder and salt together into a large bowl. Place currants

In a small bowl. Add 1/4 cup of the flour mixture to the currants. Stir currants until well coated. Add remaining flour to butter mixture, alternating with buttermilk. Mix until smooth. Use a wooden spoon to stir in currants and all of the flour. Stir until well combined. Transfer batter to prepared pan. Smooth surface with 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. Use flexible metal spatula to separate cake from sides of pan.

Carefully remove cake from pan to cooling rack.

Prepare glaze by combining powdered sugar and lemon juice in a small bowl.

Stir until smooth. Spread glaze on warm cake. Let cake cool completely.

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