Lemon Loaf Cake with Zesty Cream Cheese

METHOD

• 1)

  Preheat the oven to 175C°

• 2)

  Butter and flour (or line) a 9×5 inch loaf tin.2. In a large mixing bowl, using a handheld mixer, a stand alone mixer or a wooden spoon, beat together the butter, honey, and 1 tbsp of lemon zest until light and fluffy. Add in the eggs, one by one, while beating.

• 3)

  Next add the lemon juice, vanilla extract and yogurt. It’s going to look curdled and its ok because it will come together as soon as you add in the dry ingredients.

• 4)

  In a small bowl, whisk the flours, baking powder, baking soda, and salt then dd them to the butter mixture and mix until just combined. Do not over mix.3. In a small bowl, fold 1 tbsp lemon zest into the cream cheese.

• 5)

  Place 1/2 of the batter into the tin.

• 6)

  Pour the cream cheese over the center of the batter. Cover with the rest of the batter.

• 7)

  Gently swirl in the cream cheese using a knife. Bake for 35min, or until the center is cooked when tested with a skewer and the top is golden.

• 8)

  If the top of the cake is browning (at around 30min),

• 9)

  cover with a piece of foil to finish baking.

• 10)

  Let the cake cool completely on a rack before frosting.

• 11)

  To make the icing, sift the icing sugar then gently whisk it with the lemon juice and honey.