Description
This Lemon Cream Cheese Bread is a delightful combination of moist, tangy lemon flavor with a creamy, rich texture thanks to the addition of cream cheese. Perfect for breakfast, brunch, or a sweet snack, this loaf is topped with a zesty lemon glaze that enhances its refreshing citrus notes.
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.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream butter, cream cheese, and sugar: In a large mixing bowl, beat the softened butter, cream cheese, and granulated sugar until the mixture is light and fluffy, which should take about 3-5 minutes.
- Add eggs: Add the eggs one at a time to the creamed mixture, ensuring you beat well after each addition for proper incorporation.
- Add lemon and vanilla flavors: Stir in the fresh lemon juice, lemon zest, and vanilla extract to infuse the batter with bright citrus and aromatic flavors.
- Combine wet and dry ingredients: Gradually alternate adding the dry ingredient mixture and sour cream to the wet mixture. Mix gently until just combined to avoid overmixing.
- Transfer batter to pan: Pour the batter into your prepared loaf pan and spread it out evenly with a spatula.
- Bake: Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool the bread: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely to room temperature.
- Prepare the glaze: While the bread cools, whisk together powdered sugar and fresh lemon juice in a small bowl until smooth.
- Glaze the bread: Once the bread is fully cooled, drizzle the lemon glaze evenly over the top of the loaf and let it set before slicing the bread.
Notes
- You can substitute sour cream with Greek yogurt for a slightly tangier flavor and healthier alternative.
- For extra lemon flavor, add the optional lemon zest to the glaze.
- Ensure the cream cheese and butter are well softened for easier mixing and a smoother batter.
- Do not overmix the batter once the dry ingredients are added to keep the bread tender.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
