Lemon Loaf Cake

Instructions

1. Sift the flour into a bowl. Add in the salt, baking powder, and baking soda. Stir the ingredients with a large spoon so that the ingredients are evenly distributed.
2. In a large, separate bowl, cream the butter and sugar, then stir in the cream cheese.
3. Fold each egg into to the creamed butter and sugar mixture one at a time.
4. Add the zest of two lemons into the creamed butter and sugar mixture.
5. Slowly add the flour mixture into the sugar and cream mixture, stirring thoroughly as you go. You may use and electric hand mixer, but you do not have to. A large wooden spoon will work just fine.
6. Once you have mixed all of the flour into the creamed butter and sugar, squeeze the juice of 1 lemon into the cake batter. Be sure to remove the lemon seeds before you do this. You don't want to end up with lemon seeds in your cake.
7. Preheat the oven to 350 degrees and grease your loaf pan with Crisco while the oven is preheating.
8. Pour the cake batter into a greased loaf pan. Depending on the depth of your loaf pan, you may be able to make two loaves.
9. Place the loaf pan into the oven for 50 minutes. To determine if your loaf pan is done, stick a toothpick or butter knife into the center. If the knife or toothpick comes out clean, the cake is finished.
10. Allow the cake to cool for at least 15 minutes before attempting to remove it from the loaf pan. If you try to remove it from the pan to soon, the cake may fall apart on you.
11. Once the cake has cooled, remove it from the pan, slice, serve, and enjoy.

• Ready in : 70 Minutes
• Course : Dessert
• Recipe Type : Dessert