It sounds like you’re craving a Lemon Cream Cheese Bread—such a delicious, zesty treat! The combination of lemon’s brightness with the rich, smooth cream cheese makes for a wonderfully moist and flavorful loaf.
Here’s a simple and mouthwatering recipe for Lemon Cream Cheese Bread that you can try:
Lemon Cream Cheese Bread Recipe
Ingredients:
- For the Bread:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
- 2 large eggs
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- 2 tbsp fresh lemon juice
- 2 tsp lemon zest
- ½ cup sour cream (for extra moisture)
- For the Lemon Glaze:
- ½ cup powdered sugar
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest (optional, for added zing)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5-inch loaf pan.
- Mix the dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream the wet ingredients: In a large bowl, beat together the softened butter, cream cheese, and sugar until light and fluffy. This should take about 3 minutes on medium speed with an electric mixer.
- Add the eggs: Beat in the eggs, one at a time, making sure each is well incorporated.
- Add the lemon: Stir in the fresh lemon juice, lemon zest, and vanilla extract.
- Combine dry and wet ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix—this will keep the bread tender. Stir in the sour cream, which will make the bread incredibly moist.
- Bake: Pour the batter into your prepared loaf pan. Smooth the top with a spatula and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Make the glaze: While the bread cools slightly, mix the powdered sugar, lemon juice, and zest in a small bowl until smooth.
- Drizzle the glaze: Once the bread has cooled for about 10 minutes in the pan, remove it from the pan and transfer to a wire rack. While it’s still warm, drizzle the glaze over the top of the loaf, allowing it to soak in for extra lemony goodness.
- Serve: Let the bread cool completely before slicing (if you can wait that long!).
This bread is perfect for a cozy afternoon with a cup of tea or as a light dessert. The cream cheese keeps it wonderfully moist, and the lemon gives it just the right amount of brightness. Have you made lemon bread before, or is this your first time diving into this kind of recipe?
