1 cup milk
1 egg
1 teaspoon lemon zest
1/2 cup vegetable oil
1 cup buttermilk
2 cups bread flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
In a large bowl, beat milk, egg and lemon zest. Stir flour into milk mixture until blended. Pour batter into prepared pan, and spread pastry on top.
Bake in preheated oven for 55 minutes, or until a toothpick inserted in center of loaf comes out clean. Cool loaf at room temperature for 10 minutes. Cut into desired mold shape when cool.
Meanwhile, saute 4 teaspoons vegetable oil in a large skillet over medium heat. Add bread flour and salt. Saute for 10 minutes, stirring constantly. Add lemon zest and oil; stir for 2 minutes. Return bread to baking sheet, turn over and roll in chopped lemon zest. Spread loaf with egg thickened cream cheese mixture.
Spread cream cheese sauce over loaf. Roll bread in bread, then slice into rolls. Place the sliced loaf within the cream cheese filling.
Bake for 50 minutes in the preheated oven, or until a tester inserted in the center is inserted into the outer crust. Allow loaf to cool in pan for a few minutes.
Pour filling and lemon glaze over the loaf in the preheated oven. Serve cake immediately or refrigerate and serve hot.
⭐ ⭐ ⭐ ⭐