Description
Irresistible Lemon Cream Cheese Bread is a moist and tangy quick bread featuring a luscious cream cheese filling. This delightful American dessert combines the bright freshness of lemon zest and juice with a rich, creamy layer inside a tender, buttery loaf. Perfect for breakfast, snacks, or a light dessert, it’s simple to prepare and bakes to golden perfection with an optional lemon glaze that adds a sweet, zesty finish.
Ingredients
Scale
Bread Batter
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup milk
- 2 tbsp lemon juice
- Zest of 1 lemon
- 1 tsp vanilla extract
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 tbsp all-purpose flour
Lemon Glaze (optional)
- 1/2 cup powdered sugar
- 1–2 tbsp lemon juice
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, ensuring a smooth batter base.
- Add Eggs: Incorporate the eggs one at a time into the butter mixture, beating well after each addition for good incorporation.
- Incorporate Wet Ingredients: Mix in the sour cream, milk, lemon juice, lemon zest, and vanilla extract until everything is combined.
- Add Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overmixing and ensure a tender bread.
- Prepare Cream Cheese Filling: In a separate bowl, beat the softened cream cheese with sugar, egg, and flour until smooth and creamy, forming the filling layer.
- Assemble the Loaf: Pour half of the batter into the prepared loaf pan. Spread the cream cheese mixture evenly over the batter, then top with the remaining batter and smooth the top carefully.
- Bake: Bake the loaf for 55–65 minutes, or until a toothpick inserted into the center of the bread (avoiding the cream cheese layer) comes out clean.
- Cool the Bread: Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
- Apply Lemon Glaze (Optional): If desired, mix the powdered sugar with lemon juice to create a glaze and drizzle it over the cooled bread for extra zest and sweetness.
Notes
- Store leftovers in the refrigerator for up to 4 days to maintain freshness.
- This bread freezes well for up to 2 months; thaw before serving.
- For a fruity variation, add fresh blueberries to the batter before baking.
