Effortless Lemon Cream Cheese (Print Version)
# Ingredients:
→ Batter
01 -
60 ml milk
02 -
5 ml vanilla extract
03 -
45 ml fresh lemon juice
04 -
Zest from 1 lemon
05 -
1 g salt
06 -
2 g baking soda
07 -
2 g baking powder
08 -
155 g all-purpose flour
09 -
2 large eggs
10 -
113 g cream cheese, soft
11 -
200 g regular sugar
12 -
115 g unsalted butter, soft
# Instructions:
01 -
After you’re done, let the loaf sit in the pan for 10 minutes. Flip it onto a rack so it cools off all the way before you cut it.
02 -
Put it on the middle oven rack. Bake for 50 to 60 minutes. You’ll know it’s done when you poke the middle with a toothpick and it comes out clean.
03 -
Tip your batter into the pan you got ready earlier. Make sure the top is nice and even with your spatula.
04 -
Now, toss in the lemon zest, lemon juice, and vanilla. Just fold it in by hand until it all comes together.
05 -
Add your dry mix and the milk to your main bowl in turns. Mix super gently after each go—just enough so it comes together but not too much.
06 -
In a separate bowl, dump in the flour, salt, baking powder, and baking soda. Sift or whisk them up really well.
07 -
Crack in one egg at a time to your creamed stuff. Beat each egg in until everything looks blended.
08 -
Grab a big bowl and beat together the butter, sugar, and cream cheese. Go until it’s light and looks kinda puffy.
09 -
Heat your oven to 175°C. Grease up a loaf pan—23 x 13 cm is perfect.
# Notes:
01 -
Want some crunch? Throw in 60 g chopped pecans or walnuts before you bake. For more zippy lemon flavor, swirl in lemon curd or pour a lemony icing over the loaf when it cools.