Such a great recipe! It’s actually tastier the next day… if you can resist!
Lemon Cream Cheese Bread
This soft and zesty quick bread brings together the bright citrus flavor of lemon and a rich, creamy layer of sweetened cream cheese. It’s a moist, tender loaf with a lovely swirl and just the right touch of sweetness—great for brunch, a midday treat, or even dessert.
Ingredients
For the Bread:
| Ingredient | Quantity |
|---|---|
| Unsalted butter (softened) | ½ cup |
| Granulated sugar | 1 cup |
| Large eggs | 3 |
| Fresh lemon zest | 2 tablespoons |
| Fresh lemon juice | 2 tablespoons |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 1½ cups |
| Salt | ¼ teaspoon |
| Baking soda | ¼ teaspoon |
| Baking powder | ¼ teaspoon |
| Sour cream | ⅓ cup |
For the Cream Cheese Layer:
| Ingredient | Quantity |
|---|---|
| Cream cheese (softened) | 8 ounces |
| Large egg | 1 |
| Granulated sugar | ¼ cup |
| All-purpose flour | 3 tablespoons |
For the Glaze:
| Ingredient | Quantity |
|---|---|
| Powdered sugar | ½ cup |
| Fresh lemon juice | 2 tablespoons |
Instructions
1. Preheat and Prepare the Pan:
Set your oven to 350°F (175°C). Lightly grease and flour an 8×4-inch loaf pan to help prevent sticking after baking.
2. Make the Batter:
In a mixing bowl, beat together the softened butter and sugar until creamy and fluffy—this takes about 2 minutes. Add the eggs one at a time, mixing well after each one. Stir in the lemon zest, lemon juice, and vanilla. Blend well until combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Fold in the sour cream to complete the batter—it should be smooth and thick.
4. Prepare the Filling:
In another bowl, blend the cream cheese with the egg, sugar, and flour. Beat until smooth and creamy without any lumps. This will be your cream cheese ribbon.
5. Assemble the Loaf:
Pour half the lemon batter into your loaf pan and spread it evenly. Carefully spoon the cream cheese mixture over this layer and gently smooth it out. Pour the rest of the lemon batter over the top, covering the filling. No need to make it perfect—the cream cheese will bake beautifully into the loaf.
6. Bake:
Bake in the preheated oven for around 50 minutes, or until a toothpick inserted into the cake part comes out with just a few crumbs. If the top is getting too brown near the end, tent it loosely with foil.
7. Cool and Glaze:
Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. While cooling, mix the powdered sugar and lemon juice in a small bowl to create a smooth glaze. Once the loaf is fully cooled, drizzle the glaze over the top.
8. Serve:
After the glaze sets (in about 20–30 minutes), slice and enjoy. This lemon cream cheese bread pairs wonderfully with tea or coffee and makes a lovely treat any time of day.
