Lemon loaf cake with cream cheese

Ingredients for 1 servings:

• 240 g flour
• 1 tsp cream of tartar baking powder
• Salt
• 170 g butter, soft
• 2 lemons
• ¼ tsp flavoring (lemon oil or lemon extract)
• 115 g cream cheese
• 225 g powdered sugar, sifted
• 3 eggs, separated
• 2 tbsp lemon juice
• 1 tsp vanilla extract or vanilla flavoring
• 75 g powdered sugar
• lemon juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

can easily be baked a few days in advance!

Preheat the oven to 160°C. Place a rack on the second-lowest rack. Line a 25 cm loaf pan with baking paper. Zest and juice the lemons. Sift the flour, baking powder, and ½ teaspoon of salt into a bowl. Cream the butter until light and fluffy. Stir in the lemon zest and lemon oil, then add the cream cheese in portions while stirring. Gradually stir in the powdered sugar and mix well. Gradually add the egg yolks. At low speed, add half of the flour mixture and mix briefly, then add 2 tablespoons of lemon juice and vanilla extract, then the rest of the flour mixture. Beat the egg whites with a pinch of salt. Using a rubber spatula, fold in 1/3 of the beaten egg whites to the batter, then the rest. Spread the batter into the loaf pan and bake in the preheated oven at 160°C for 70-75 minutes. Mix the powdered sugar with enough lemon juice to form a stiff glaze. Spread it on the still-warm cake! Wrapped in aluminum foil, the cake will keep for about 5 days.