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 350F. 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.
Originally Submitted
7/26/2013
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