Frosted Lemon Loaf

Refreshing cake with just the right amount of lemon, sweetened with honey, and extra fluffy! Just right for warm summer days!

Ingredients

Ingredients
Servings:
Batter
g
Salted Butter
g
Honey
tbsp
Lemon Zest
tbsp
Lemon Juice
Eggs
tsp
Vanilla Extract
g
Greek Yoghurt
g
All-Purpose Flour
tsp
Baking Powder
tsp
Baking Soda
tsp
Kosher Salt
g
Cream Cheese
Frosting
g
Icing Sugar
tbsp
Lemon Juice
tsp
Honey
tsp
Lemon Zest

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 170 ºC and grease a 25 cm x 12 cm 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. Add the flour, baking powder, baking soda, and salt. Beat until just combined.
  3. In a small bowl, whisk together the cream cheese and 1 tablespoon lemon zest.
  4. Spoon 1/3 of the batter into the prepared loaf 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.
  5. Bake for 45 minutes, or until the center is just set. If the cake is browning, cover with foil to finish baking.
  6. Meanwhile, in a bowl, whisk together the powdered sugar, lemon juice, lemon zest and honey. Once the cake is cooled, pour the glaze over the loaf.

Preparing In The Kitchen
  1. Preheat the oven to 170 ºC and grease a 25 cm x 12 cm 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. Add the flour, baking powder, baking soda, and salt. Beat until just combined.
  3. In a small bowl, whisk together the cream cheese and 1 tablespoon lemon zest.
  4. Spoon 1/3 of the batter into the prepared loaf 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.
  5. Bake for 45 minutes, or until the center is just set. If the cake is browning, cover with foil to finish baking.
  6. Meanwhile, in a bowl, whisk together the powdered sugar, lemon juice, lemon zest and honey. Once the cake is cooled, pour the glaze over the loaf.

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