Lemon Cream Cheese Bread is a delightful fusion of tangy lemon and creamy cheese, creating a moist and flavorful loaf that’s perfect for any time of the day. This recipe combines the zesty freshness of lemon with the rich, smooth texture of cream cheese, resulting in a treat that’s hard to resist. Ideal for breakfast, brunch, or a sweet snack, this bread is sure to become a favorite in your household.Lemon Cream Cheese Bread is a delightful combination of tangy lemon and creamy cheese, resulting in a loaf that is both flavorful and satisfying. The simple method and everyday ingredients make it an easy choice for any baker, whether you’re an experienced chef or a novice in the kitchen. Try this recipe the next time you’re in the mood for something sweet and tangy, and watch it become a beloved staple in your homeINGREDIENTS:To make this delicious Lemon Cream Cheese Bread, you will need:For the Bread:1/2 cup unsalted butter, softened1 cup granulated sugar2 large eggs1 teaspoon vanilla extract1 tablespoon lemon zest (about 1 large lemon)1/2 cup sour cream or Greek yogurt1/4 cup fresh lemon juice1 and 1/2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon saltFor the Cream Cheese Filling:8 ounces cream cheese, softened1/4 cup granulated sugar1 large egg1 teaspoon lemon zest1 tablespoon all-purpose flourFor the Lemon Glaze (optional):1 cup powdered sugar2-3 tablespoons fresh lemon juiceINSTRUCTIONS:Method:Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easier removal.Prepare the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese with 1/4 cup of granulated sugar until smooth. Add the egg, lemon zest, and 1 tablespoon of flour. Mix until well combined and set aside.Make the Bread Batter: In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, sour cream (or Greek yogurt), and lemon juice.Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.Assemble the Bread: Pour half of the bread batter into the prepared loaf pan and spread it evenly. Spoon the cream cheese mixture over the batter, spreading it out but leaving a small border around the edges to prevent it from sticking to the sides of the pan. Top with the remaining bread batter, spreading it out evenly over the cream cheese layer.Bake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean (a few moist crumbs are okay, but there should be no raw batter). If the top starts to brown too quickly, cover it loosely with aluminum foil to prevent over-browning.Cool and Glaze: Allow the bread to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. If you’re adding the lemon glaze, mix the powdered sugar and lemon juice in a small bowl until smooth. Drizzle the glaze over the cooled bread and let it set before slicing.This Lemon Cream Cheese Bread is a hit for several reasons:Fresh and Tangy Flavor: The fresh lemon zest and juice infuse the bread with a bright, tangy flavor that perfectly balances the rich, creamy filling.Moist and Tender Texture: The addition of sour cream (or Greek yogurt) ensures that the bread remains moist and tender, while the cream cheese filling adds an extra layer of creamy goodness.Versatility: This bread is versatile enough to serve for breakfast, as a sweet snack, or even as a light dessert. It pairs wonderfully with a cup of tea or coffee, making it a delightful treat any time of day.
Lemon Cream Cheese Bread: A Tangy and Sweet Delight
