2 (8 ounce) cans brewed coffee, room temperature
1 cup milk
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
2 tablespoons lemon juice
1 tablespoon cornstarch
3 eggs
2 cups bread flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons lemon zest
3 teaspoons active dry yeast
1/2 cup warm milk
In a medium bowl, mix coffee, milk, cream cheese, sugar, lemon juice, cornstarch, eggs, bread flour and lemon zest. Mix well and refrigerate for at least four hours.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 quart (4 fluid ounce) canning jar.
In a large bowl, mix the wet ingredients well, add the dry ingredients, mix until well blended. Fold in the flour, baking powder, baking soda and lemon zest. Pour the batter into the jar with the nozzle turned to coat.
Pour mixture into the prepared jar, filling 2/3 full. In a small bowl, blend the lemon jam. Cover the jar and shake to loosen any lumps.
Bake for 40 minutes in the 350 degrees F (175 degrees C) oven, until a toothpick inserted into the center of the bread comes out clean.