Description
Lemon Cream Cheese Bread is a moist, tangy, and sweet quick bread made with cream cheese and fresh lemon zest, perfect for breakfast or a dessert treat.
Ingredients
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- 1/2 cup unsalted butter, softened
- 1 package (8 oz) cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1/2 tsp vanilla extract
- 1/2 cup milk
- Optional: 1/2 cup powdered sugar + 1 tbsp lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients alternately with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- If using the glaze, mix powdered sugar and lemon juice until smooth and drizzle over cooled bread.
Notes
- Use room temperature ingredients for best results.
- You can freeze slices for later – wrap tightly in plastic wrap.
- Adjust the glaze thickness by adding more sugar or lemon juice as needed.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg