Description
This Lemon Cream Cheese Bread is a moist and flavorful loaf that combines tangy lemon zest and juice with creamy softened cream cheese for a rich, tender crumb. Topped with a zesty lemon glaze, this quick bread is perfect for breakfast, brunch, or a refreshing dessert.
Ingredients
Scale
Bread:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup unsalted butter, softened
- 1 package (8 oz) cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (from 1 lemon)
- 1 teaspoon vanilla extract
- ½ cup sour cream (or Greek yogurt)
Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (optional, for extra flavor)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside for later use.
- Cream butter, cream cheese, and sugar: In a large mixing bowl, beat softened butter, cream cheese, and granulated sugar until light and fluffy, about 3-5 minutes, ensuring a smooth texture.
- Add eggs: Add eggs one at a time, beating well after each addition to create a well-incorporated batter.
- Incorporate lemon and vanilla: Mix in the fresh lemon juice, lemon zest, and vanilla extract, distributing the flavors evenly through the batter.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream. Stir until just combined to avoid overmixing which can toughen the bread.
- Pour batter into pan: Transfer the batter into the prepared loaf pan and spread it out evenly.
- Bake: Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool bread: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely to room temperature.
- Prepare glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth and glossy for the topping.
- Glaze the loaf: Once the bread is fully cooled, drizzle the lemon glaze over the top and let it set before slicing to allow the flavors to meld.
Notes
- Use room temperature butter and cream cheese for easier blending and smoother batter.
- The sour cream can be substituted with Greek yogurt for a lighter option with similar moisture.
- Make sure not to overmix the batter after adding dry ingredients to keep the bread tender.
- The lemon zest in the glaze is optional but adds extra vibrant flavor.
- Store the bread wrapped tightly at room temperature for up to 3 days or refrigerated for up to a week.
