Description
This Lemon Cream Cheese Bread is a moist and tangy treat that combines the richness of cream cheese with fresh lemon zest and juice. Perfect for breakfast, brunch, or a delightful snack, this loaf offers a soft crumb with a luscious cream cheese swirl and an optional lemon glaze for extra sweetness.
Ingredients
Scale
For the Bread
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons lemon zest
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
For the Optional Glaze
- 1/4 cup powdered sugar
- 1–2 teaspoons fresh lemon juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure easy removal of the bread after baking.
- Beat Butter and Cream Cheese: In a mixing bowl, beat the softened butter and cream cheese together until the mixture becomes smooth and fluffy, creating the base for a rich and tender bread.
- Add Sugar: Gradually add the granulated sugar to the butter and cream cheese mixture, beating it well until the mixture turns creamy and light.
- Incorporate Eggs: Add the eggs one at a time, beating thoroughly after each addition to create a well-emulsified batter.
- Add Flavors: Stir in the fresh lemon juice, lemon zest, and vanilla extract, infusing the batter with bright citrus notes and warmth from the vanilla.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing gently to combine without overmixing, which keeps the bread tender.
- Fold in Sour Cream: Carefully fold in the sour cream or Greek yogurt until fully incorporated, adding moisture and slight tang to the batter.
- Prepare Batter in Pan: Pour half of the batter into the prepared loaf pan. Add spoonfuls of the reserved cream cheese and swirl gently through the batter. Repeat with the remaining batter and cream cheese, creating a marbled effect.
- Bake: Bake the bread for 55–65 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
- Cool: Allow the bread to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely, ensuring the bread sets perfectly.
- Optional Glaze: If desired, mix powdered sugar with 1–2 teaspoons of fresh lemon juice to create a glaze. Drizzle this over the cooled bread for an added layer of sweet and tangy flavor.
Notes
- Do not overmix the batter to avoid a dense loaf; mix just until the flour is incorporated.
- Using sour cream or Greek yogurt adds moisture and a slight tang; either works well depending on preference.
- Ensure the cream cheese used for swirling is softened for easy spooning and swirling.
- Allow the bread to cool completely before glazing to prevent the glaze from melting off.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
