Description
Lemon Cream Cheese Bread is a deliciously moist, flavorful loaf with a tangy lemon kick and a creamy, rich texture. The combination of cream cheese and fresh lemon makes this bread irresistible and perfect for breakfast, brunch, or as an afternoon snack. Its light, citrusy flavor is complemented by a soft crumb and a subtle sweetness.
Ingredients
Scale
For the Bread:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup unsalted butter, softened
- 1 package (8 oz) cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (from 1 lemon)
- 1 teaspoon vanilla extract
- ½ cup sour cream (or Greek yogurt)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (optional, for extra flavor)
Instructions
-
For the Bread:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, cream cheese, and sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Mix until just combined.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Once the bread has cooled, drizzle the glaze over the top of the loaf and allow it to set before slicing.
Notes
- This bread is very moist, so be careful not to overbake it. If you notice the top is browning too quickly, you can cover it with aluminum foil during the last 10 minutes of baking.
- If you prefer, you can skip the glaze for a less sweet option or top it with a dusting of powdered sugar instead.
- Store this bread in an airtight container at room temperature for up to 3 days. It also freezes well for up to 3 months.
- Prep Time: 1 slice (1/10-12 of the loaf)
- Cook Time: 55-60 minutes
- Category: Dessert, Bread, Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10-12 of the loaf)
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg