Meyer Lemon Curd Swirl Bread!

With the abundance of Meyer Lemons in the grocery store this time of year, I wanted to make something special. After browsing around MarthaStewart.com, I decided to follow her lemon curd recipe. I just bought the lemon loaf pan from William Sonoma and the idea to make a Lemon Curd Tea Bread just fell into place. I absolutely love this pan and the bread literally fell out after cooling! This is a perfect bread to make for entertaining, brunch, or as a gift for a friend! Enjoy!

Meyer Lemon Curd Swirl Bread
INGREDIENTS:

• 1 1⁄2 cups plus 2 tablespoons flour
• ¼ baking powder
• 1⁄8  teaspoon baking soda
• 1⁄8 teaspoon salt
• 9 tablespoons unsalted butter
• 4 oz. cream cheese
• 1 cups sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice
• grated zest of 1 lemon
• 1 cup lemon curd (I used Martha’s recipe of course!!)

 PROCESS:

1. Have all ingredients at room temperature. 
2. Position a rack in the lower third of an oven and preheat to 325°F. Grease and flour a lemon bread pan; tap out excess flour. 
3. In a separate bowl mix together the flour, baking soda, baking powder and salt: set aside. 
4. In the bowl of an electric mixer fitted with the flat beater, beat the butter and cream cheese on medium speed until creamy and smooth, about 30 seconds. Gradually add 1 cup of the sugar and beat until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Increase the speed to medium-high and add the eggs one at a time, beating well after each addition, then beat in the vanilla and 2 Tbs. of the lemon juice.
5.  Reduce the speed to low and add the flour mixture in three additions, beating each addition until just incorporated and stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, fold in the lemon zest. 
6. Spoon ½ of the batter into the prepared pan. Add spoon fulls of Meyer Lemon curd to the center-- avoiding the edges. Spoon the remaining batter on top. With a knife gently swirl the batter and curd. Bake until the cake is golden and a toothpick inserted into the center comes out clean, 70 to 75 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. 
7. Dust with powdered sugar and EAT!!!

Thanks to the Williams-Sonoma Kitchen for the inspiration!