lemony cream cheese buttermilk loaf
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.
prep time
cook time
method
Bake
yield
Ingredients
- 1/2 cup butter
- 1 1/4 cups sugar
- 2 large eggs
- 3/4 cup milk
- 1 - lemon zested
- 2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 8 ounces cream cheese cut into little chunks.
- - (see ingredients for topping)
- TOPPING
- 1 - lemon juiced and zested
- 1/4 - sugar
- 2 tablespoons buttermilk
- 1/2 cup confectioners' sugar
How To Make lemony cream cheese buttermilk loaf
-
Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Breakfast
Category:
Cakes
Category:
Sweet Breads
Keyword:
#lemon
Keyword:
#cream-cheese
Keyword:
#buttermilk
Keyword:
#zest
Method:
Bake
Culture:
American
Ingredient:
Flour
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