Lemony Cream Cheese Buttermilk Loaf
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- 1/2 c
- 1 1/4 c
- 2 large
- 3/4 c
- lemon zested
- 2 c
- 2 tsp
- baking powder
- 1/4 tsp
- 8 oz
- cream cheese cut into little chunks.
- (see ingredients for topping)
- lemon juiced and zested
- 2 Tbsp
- 1/2 c
- confectioners' sugar
1Cream butter and sugar.
Beat in eggs 1 at a time
Mix in milk and lemon rind.
Stir flour, baking powder and salt in a bowl. Add to batter. Stir to moisten.
Fold in cream cheese. I added very small chunks--see photo.
Turn into a greased and floured loaf pan.
Bake at 350 for approximately 1 hr. and 15 minutes--check starting at an hour.
Stir lemon juice and sugar. Heat in microwave until sugar dissolves or heat in saucepan and make sugar syrup.
Poke holes in top of loaf with a toothpick.
Spoon lemon juice over loaf while loaf is warm.
Let stand for 10 min.
Remove from pan, cool, drizzle buttermilk glaze on top.
2Add buttermilk to confectioner's sugar. I always make my own buttermilk with either lemon or white vinegar.
Recipe only needs one lemon. I had extra lemons, so I added zest on top.