Description
This Lemon Cream Cheese Bread is a moist and flavorful loaf that combines tangy lemon zest and juice with creamy richness from cream cheese and sour cream. Perfect as a breakfast treat or an afternoon snack, it features a sweet lemon glaze that adds a refreshing finish to each slice.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 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)
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 and ensure easy removal of the bread after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside this dry mixture for gradual incorporation into the batter.
- Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, beat the softened butter, cream cheese, and granulated sugar together until the mixture is light and fluffy, which should take about 3 to 5 minutes. This step ensures a smooth, creamy base for the bread.
- Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate and create a smooth batter.
- Incorporate Lemon and Vanilla: Mix in the fresh lemon juice, lemon zest, and vanilla extract to infuse the batter with bright, citrusy flavors.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream (or Greek yogurt). Mix just until combined to maintain a tender texture.
- Pour Batter into Pan: Pour the batter into the prepared loaf pan, spreading it evenly with a spatula for uniform baking.
- Bake: Bake the bread for 55 to 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 it to a wire rack to cool completely. This prevents sogginess and prepares for glazing.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Optionally stir in lemon zest for extra flavor.
- Glaze the Bread: Once the bread has completely cooled, drizzle the lemon glaze over the top. Allow the glaze to set before slicing and serving to enhance flavor and texture.
Notes
- Use room temperature ingredients for best mixing results.
- Substitute Greek yogurt for sour cream for a tangier taste and healthier option.
- Ensure the bread is fully cooled before applying the glaze to prevent it from melting and soaking in too much.
- Store leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For an extra lemony punch, add additional lemon zest to the batter or sprinkle on top of the glaze.
