I developed this recipe for Lemon-Walnut Bread for National Dairy Month, and it’s wonderful! It’s better than any quick-bread I have ever tasted, and the combination of mascarpone, cream cheese and lemon create wonderful flavor and moist texture. When we tested this recipe, we could not stop eating it-just wait until you try it.
Makes 2 large loaves or 4 mini loaves
1/2 (8-ounce) package cream cheese, softened
4 ounce mascarpone cheese, softened
1/2 cup butter, softened
11/4 cups sugar
21/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
2/3 cup chopped walnuts
2/3 cup sifted powdered sugar
1 teaspoon lemon rind
2 tablespoons lemon juice
1. Beat cream cheese, mascarpone cheese and butter at medium speed of a electric mixer until soft and creamy; gradually add 11/4 cups sugar, beating well. Add eggs, one at a time, beating after each addition.
2. Combine flour, baking powder, and salt; add to cream cheese mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition; stir in walnuts.
3. Pour batter into 2 greased and floured 81/2- x 41/2- x 3-inch loaf pans or 4 (5- x 3-inch mini loaf pans. Bake at 350F for 40 to 45 minutes or until a wooden pick inserted in center comes out clean.
4. Combine powdered sugar, lemon rind and lemon juice, stirring until smooth; drizzle slowly over hot loaves. Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks.