Vanilla Loaf with Lemon cream cheese frosting
Vanilla loaf with lemon cream cheese frosting
Makes 1 loaf
This is one of those treats that is the sum of its parts. I mean, both taste good on their own but I feel that the combo of the intense vanilla loaf with the citrus , lemon frosting is a winner. I ended up buying some citric acid powder (click here to buy) to bring a nice ZING to the frosting but you could try lemon juice. It might just make the frosting a little less stiff.
Ingredients
For the loaf
12 tablespoons / 170 grams unsalted butter
1 3/4 cup (220g) all purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups granulated sugar (283g)
3 large eggs (at room temperature)
3/4 cups of whole milk
2 teaspoons vanilla extract
Zest of 1/4-1/2 lemon (you just want to impart a small amount of lemon flavor)
For the frosting
1/4 cup heavy cream
1 package cream cheese
3 tablespoon sugar
Zest of 1/2 lemon
1/2 teaspoon citric acid powder
Directions
Preheat the oven to 350°F (175°C). Grease a 8.5”X4.5” inch loaf pan and line the bottom with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and kosher salt. Set aside.
Cream Butter and Sugar: In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl as needed.
Combine the Milk and Vanilla: Gradually add the milk and vanilla extract, mixing until well combined.
Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Add Lemon Zest: Gently fold in the lemon zest until evenly distributed throughout the batter.
Pour Batter into Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top starts to brown too quickly, tent it with a piece of aluminum foil.
Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
While the loaf is baking combine the sugar and heavy cream and chill in the fridge for 10 mins. This will ensure that you get a nice whip!
Whip the chilled cream and sugar until you have soft peaks. Add small chunks of cream cheese one at a time to the mixture until fully combined. Add the lemon zest and citric acid. Continue to whip until you have a nice smooth mixture. Chill until ready to use.
When the loaf has cooled slice thick slices and either spoon the frosting on top or pipe it. You could also just top the whole loaf with the frosting and slice it after. Whatever you like!