lemony cream cheese buttermilk loaf

★★★★★ 1 Review
Eudocia508 avatar
By Eudocia Romulus
from New York, NY

A friend said it was the best cake I've ever made! (She's had quite a few of them!) The office also liked it.

method Bake

Ingredients For lemony cream cheese buttermilk loaf

  • 1/2 c
  • 1 1/4 c
  • 2 lg
  • 3/4 c
  • 1
    lemon zested
  • 2 c
  • 2 tsp
    baking powder
  • 1/4 tsp
  • 8 oz
    cream cheese cut into little chunks.
  • (see ingredients for topping)
  • 1
    lemon juiced and zested
  • 1/4
  • 2 Tbsp
  • 1/2 c
    confectioners' sugar

How To Make lemony cream cheese buttermilk loaf

  • 1
    Cream 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.
  • 2
    Add 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.