Ingredients for a 1-pound loaf
9 Tbs. of butter
4 oz. of cream cheese
1 ½ cups of sugar
3 eggs
1 ½ cups plus 2 Tbs. of all purpose flour
¼ Tsp. of baking powder
1 Tsp. of vanilla extract
3 Tbs. of fresh lemon juice
1 Tbs. of finely grated lemon zest
Ingredients for the lemon syrup
¼ cup of sugar
3 Tbs. of fresh lemon juice
Preheat the oven to 325°F. Line a 1 pound loaf pan with parchment paper. In a bowl, with an electric mixer on medium speed, beat the butter and the cream cheese, until creamy, 1 minute. Add the sugar and beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, and beat until well combined. Add the vanilla extract and the lemon juice and beat. Reduce the speed and add the flour and baking powder. Beat until blended and smooth. Add the lemon zest and fold with a silicon spatula. Pour the batter in the prepared pan and bake for 75-80 minutes, until a toothpick inserted in the center of the loaf comes out clean. Transfer the bread to a cooling rack.
In the meantime, make the syrup by combining in a cup the sugar and the lemon juice. Using a pastry brush, brush the warm cake with the glaze. Let the cake to completely cool dowb before serving it.
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