Description
This Decadent Lemon Cream Cheese Bread is perfectly moist, tangy, and lightly sweet with a creamy swirl of cream cheese throughout. Ideal for breakfast, dessert, or a teatime treat.
Ingredients
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- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup milk
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for cream cheese layer)
- 1 egg (for cream cheese layer)
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then add the sour cream, milk, lemon juice, and lemon zest. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- In another bowl, beat the cream cheese, sugar, egg, and vanilla until smooth and creamy.
- Pour half the lemon batter into the prepared loaf pan. Spoon the cream cheese mixture over the batter, then top with the remaining lemon batter.
- Use a knife to gently swirl the cream cheese into the batter for a marbled effect.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For extra lemon flavor, add more zest or a lemon glaze on top.
- Store leftovers in the refrigerator for up to 5 days.
- Make sure cream cheese is softened for easier mixing.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg