Description
Lemon Cream Cheese Bread is a moist, tender loaf bursting with zesty lemon flavor and a rich cream cheese swirl in every bite. Perfectly balanced between sweet and tangy, this bread makes an ideal choice for breakfast, brunch, or a light dessert paired with tea or coffee.
Ingredients
Scale
For the bread:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup plain Greek yogurt or sour cream
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the cream cheese filling:
- 6 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 tablespoon all-purpose flour
For the glaze (optional):
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat oven and prepare pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure the bread releases easily after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which helps to incorporate air and create a tender crumb.
- Add eggs and wet ingredients: Beat in the eggs one at a time until fully incorporated. Then add the Greek yogurt (or sour cream), lemon juice, lemon zest, and vanilla extract, mixing thoroughly for flavor and moisture.
- Combine wet and dry: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined to avoid overmixing which can toughen the bread.
- Prepare cream cheese filling: In a separate bowl, beat together the softened cream cheese, granulated sugar, egg, and all-purpose flour until smooth and creamy, creating the rich swirl filling.
- Layer batter and cream cheese: Pour half of the bread batter into the prepared loaf pan. Spread the cream cheese mixture evenly over the top, then add the remaining batter. Use a knife to gently swirl the batter and filling together, creating a marbled effect.
- Bake: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean, indicating the bread is fully cooked.
- Cool: Remove the loaf from the oven and let it cool in the pan for 10 minutes to set. Afterwards, transfer the bread to a wire rack to cool completely.
- Optional glaze: If desired, whisk together the powdered sugar and 1–2 tablespoons of lemon juice to form a smooth glaze. Drizzle over the cooled loaf for extra sweetness and citrus brightness.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- This bread freezes well; wrap tightly in plastic wrap and aluminum foil before freezing. Thaw completely before serving.
- Use plain Greek yogurt or sour cream interchangeably for similar moisture and tang.
- Ensure butter and cream cheese are softened to room temperature for easier mixing and smoother texture.
