“Forget banana bread, this is my new fav! Would be absolutely perfect for Easter!!!”
This Lemon Cream Cheese Bread is a delightful quick bread that combines the bright tang of lemon with the rich creaminess of a cream cheese swirl. It’s a moist and flavorful loaf, perfect for breakfast, brunch, or a sweet snack with coffee or tea.
Ingredients:
Ingredient
Quantity
Sugar
1 cup
Eggs
3
Sour cream
8 oz
Canola oil
½ cup
Lemons
Zest of 2, Juice of 1
Vanilla extract
1 teaspoon
Flour
1 ½ cups
Baking powder
2 ½ teaspoons
Salt
1 teaspoon
Cream cheese
1 (8 oz) package
Powdered sugar
⅓ cup
Instructions:
Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a standard loaf pan thoroughly.
Combine Wet Ingredients: In a large bowl, add the granulated sugar, eggs, sour cream, canola oil, lemon zest (from 2 lemons), lemon juice (from 1 lemon), and vanilla extract. Whisk or mix until smooth and well combined.
Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Combine Wet and Dry: Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter. Set the cake batter aside.
Make Cream Cheese Swirl: In a small bowl, combine the softened cream cheese and powdered sugar. Mix until smooth and creamy.
Layer and Swirl: Pour half of the lemon bread batter into the prepared loaf pan and spread it into an even layer. Carefully spoon about half of the cream cheese mixture on top of the batter in dollops. Use a knife or skewer to gently swirl the cream cheese into the batter, creating a marbled effect.
Add Remaining Layers: Top with the rest of the lemon bread batter, spreading it evenly. Spoon the remaining cream cheese mixture in dollops over the top batter. Carefully swirl the cream cheese into the top layer of batter with a knife to create a marbled look.
Bake: Place the loaf pan in the preheated oven and bake for 65 to 70 minutes. To prevent the top from browning too much during the last part of baking, loosely cover the loaf with aluminum foil for the last 20-30 minutes of the baking time.
Cool Before Slicing: Remove the bread from the oven and allow it to cool completely in the pan on a wire rack before attempting to slice it. This is important to allow the cream cheese swirl to fully set, ensuring clean slices.
Serve: Once completely cooled, slice and enjoy your delicious Lemon Cream Cheese Bread!