Creamy Lemon Bread Loaf (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 plain flour
09 -
2 large eggs
10 -
113 g softened cream cheese
11 -
200 g white sugar
12 -
115 g room temp butter
# Instructions:
01 -
Set your oven to 175°C first. Coat a 23 x 13 cm loaf pan with butter or spray it so bread won't stick.
02 -
Chuck the butter, sugar, and cream cheese into a big bowl. Beat 'em till it’s smooth and light looking.
03 -
Drop in one egg, give it a good mix, then toss in the other. Stir until it all looks consistent.
04 -
Toss flour, baking powder, baking soda, and salt in a different bowl. Use a sieve or sifter if you've got it.
05 -
Add the dry stuff to your creamy bowl bit by bit, swapping every so often with splashes of milk. Stir gently each round so it just comes together.
06 -
Stir in lemon zest, squeeze in the juice, and tip in the vanilla. Mix till you don’t see any streaks left.
07 -
Scoop the batter into your greased pan and use your spatula to even out the top.
08 -
Put the pan on the middle shelf. Bake for 50–60 minutes. Stick a toothpick in the centre—if it comes out clean, you’re all set.
09 -
Let your loaf chill in the pan for 10 minutes, then tip it onto a rack. Cool it all the way before you slice it up.
# Notes:
01 -
If you want a crunch, mix in 60 g toasted pecans or walnuts just before baking. Want more zing? Swirl some lemon curd in before it hits the oven or finish with a quick lemon-icing drizzle once cool.