Best Cream Cheese And Lemon Loaf Recipes

ICED LEMON LOAF

Iced Lemon Loaf image

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!

Provided by Tieghan Gerard

Time 2h20m

Number Of Ingredients 14

Ingredients

1 stick (8 tablespoons) salted butter, at room temperature
1/2 cup honey
2 tablespoons lemon zest, plus 3 tablespoons juice
3 large eggs, at room temperature
1 teaspoon vanilla extract
1/4 cup plain greek yogurt or sour cream
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
4 ounces cream cheese, melted
1 cup powdered sugar
3-4 tablespoons lemon juice
2 teaspoons honey

Steps:

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

Nutrition Facts : Calories 328 kcal, ServingSize 1 serving

LEMON POUND CAKE LOAVES

Lemon Pound Cake Loaves image

My family always asks for this love-me-tender lemon loaf cake. Sometimes, I shake things up and make cupcakes with the batter. So awesome for brunch! -Lola Baxter, Winnebago, Minnesota

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 2 mini loaves (6 piece each).

Number Of Ingredients 14

Ingredients

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1-3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup sour cream
ICING:
3/4 cup confectioners' sugar
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice

Steps:

Preheat oven to 350°. Grease and flour two 5-3/4x3x2-in loaf pans., In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a small bowl, mix icing ingredients. Spoon over loaves. Freeze option: Do not make icing. Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature. Prepare icing as directed.

Nutrition Facts : Calories 262 calories, Fat 10g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 201mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.