Have I mentioned lately how much I relish Lemon? I can never tire of the bright and tangy flavor of lemon. Not to mention it’s versatility, be it a pie, seafood, salad, or a cocktail.
Be warned, it is highly addictive so so don’t expect any leftovers.
Lemon Kissed Pull Apart Loaf
One could call it cake but I prefer to call it bread especially since it hardly has any butter which I consider a prime ingredient for any cake. This bread is moist, tart, with the right amount of sweet and creamy icing to hold the layers together. And since my mom is visiting, but naturally I had to whip a batch of this seductive bread last weekend.
- 2 3/4 cups all-purpose flour
- 1/4 cup (sugar
- 1 envelope instant yeast
- 1/2 teaspoon kosher salt
- 1/3 cup whole milk
- 2 ounces unsalted butter
- 1/4 cup water
- 1 1/2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 1/2 cup sugar
- 3 lemons grated lemon zest
- 1 tablespoon finely grated orange zest
Cream Cheese Icing
- 3 ounces cream cheese, softened
- 1/3 cup powdered sugar
- 1 tablespoon whole milk
- 1 tablespoon fresh lemon juice
- Stir 2 cups of flour, sugar, yeast, and salt in the bowl of a stand mixer.
- Heat the butter and milk over low heat till butter is melted. Remove from heat and add water. Add vanilla extract after 1 minute.
- With the paddle attachment mix the wet ingredients to the flour on slow speed till dough comes together.
- Add eggs one by one till incorporated.
- Add rest of the flour and resume mixing on medium-low speed till the dough is smooth and slightly sticky.
- Place the dough in a large bowl and gently knead more flour till the dough is not sticky. cover the bowl and let it rise in a warm place for 1 hour.
- Meanwhile in a small bowl, mix the sugar and zests together.
- Preheat the oven to 350°F (175°C). Lightly spray a 9-5 inch loaf pan.
- Deflate the dough and roll it into a 20X12 inch rectangle. Using a pizza cutter slice the dough into 5 equal strips. Brush the layers with melted butter.
- Sprinkle 11/2 tbs of lemon filling on 1 rectangle. Top it with another slice of dough and sprinkle lemon filling. Repeat with all the layers ending with the 5th slice.
- Gently slice the stack crosswise into 6 equal strips. Fit these layered strips width-wise into the pan, cut side up and side by side. Loosely cover and rest for 1 hour.
- Bake in the oven for 25-30 minutes until top is golden brown. Let cool in the pan for 15 minutes.
- Whip cream cheese, confectioners sugar, milk, and lemon juice until creamy and smooth.
- Gently invert the cake onto a plate and drizzle the top with the icing.
- Serve the cake room temperature or warm.
Are you fond of lemon? What is your favorite way to incorporate lemon in your dishes? I would love to hear from you…until next time, have a delicious week!!
Recipe riff from Leite’s Culinaria.