Serves: 6
Total Calories: 507
Yield: 6
Spray board or counter top with non-stick cooking spray. Roll loaf or combined rolls into a 9x16-inch rectangle. Combine cream cheese, sugar, egg, lemon zest and juice and beat until fluffy. Spread filling over dough to within 1-inch of edges. Carefully roll loaf jelly roll style starting with a 9-inch side. Place in a sprayed 9x5-inch bread pan with the seam on the side. Cover with plastic wrap and let rise until double. Remove wrap and bake at 350°F 30 minutes. Cover with foil and bake an additional 10-15 minutes. Combine glaze ingredients and drizzle over cooled loaf.
This Cream Cheese and Lemon Loaf recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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