Lemon Cheesecake Loaf
Ingredients
Directions
- 1
Lemon cream cheese: whisk cream cheese, vanilla essence and maple syrup using an electric mixer on high speed until it thickens. Set aside.
- 2
Pre heat oven to 170°C & line a 1L baking tin.
- 3
Combine dry ingredients in a large bowl: self raising, almond flour & baking powder.
- 4
Combine wet ingredients in a seperate bowl: melted coconut oil, maple syrup, egg, milk, vanilla, lemon juice + zest. Mix thoroughly.
- 5
Add wet ingredients to the dry and mix to form a cake batter.
- 6
Pour half your cake batter into your lined tin, followed by a generous couple of spoonfuls of your lemon cream cheese (reserve enough for frosting). Spread evenly.
- 7
Pour remaining cake batter on top & swirl an extra bit of lemon cream cheese on top.
- 8
Place in the oven & bake for approx. 45- 50 mins or until risen, golden & cooked.
- 9
Remove from the oven and allow to cool before removing from the tin and frosting with remaining lemon cream cheese.
