halfbakedharvest4.3
Iced Lemon Loaf
With an extra swirl of cream cheese...better than any coffee shop, has a nice spring vibe, plus easier than you'd think to make!
👥 8 Servings⏱️ Prep & Cook: 2h 20m⏳ Prep: 20 min🔥 Cook: 45 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●mixing bowl
- ●whisk
- ●knife
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 350° F. Grease a (9x5 inch) loaf pan.2. In a large mixing bowl, beat together the butter, honey, and 1 tablespoon lemon zest until combined. Beat in the eggs, one at a time, until combined, then add the lemon juice, vanilla, and yogurt. It's going to look curdled. Add the flour, baking powder, baking soda, and salt. Beat until just combined. 3. In a bowl, whisk together the cream cheese and 1 tablespoon lemon zest. 4. Spoon 1/3 of the batter into the prepared pan. Dollop teaspoon size amounts of the cream cheese over the batter, using half the cream cheese. Gently swirl the cheese using a paring knife. Spoon over another 1/3 of the batter, then swirl in the remaining cream cheese, then spoon the remaining batter over. It's OK if all the cream cheese is not covered. Bake for ⏱️ 45 minutes, or until the center is just set. If the cake is browning, cover with foil to finish baking. 5. Let cool completely before frosting.6. Meanwhile, make the glaze. In a bowl, whisk together the powdered sugar, lemon juice, and honey. Pour the glaze over the loaf. Let set ⏱️ 1 hour (or so), slice and eat
cup honey1/2honey2 teaspoonslemon zest, plus 3 tablespoons juice2 tablespoonslarge eggs, at room temperature3cream cheese, melted4 ouncespowdered sugar1 cup
Nutrition Facts
calories
538 kcal
serving Size
1 serving
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