Description
This Lemon Cream Cheese Bread is a delightful, tangy treat combining moist lemon-flavored bread with a creamy, sweet cream cheese filling. Perfectly balanced with fresh lemon juice and zest, this quick bread is ideal for breakfast, snacks, or dessert. The optional lemon glaze adds a lovely finishing touch, making every slice irresistible.
Ingredients
Scale
For the Bread:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup plain yogurt or sour cream
- ¼ cup lemon juice (freshly squeezed)
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- ½ cup granulated sugar
- ¼ cup melted coconut oil or vegetable oil
- 2 eggs
For the Cream Cheese Filling:
- 6 oz cream cheese, softened
- 3 tbsp granulated sugar
- 1 tbsp all-purpose flour
- 1 egg yolk
- ½ tsp vanilla extract
Optional Glaze:
- ½ cup powdered sugar
- 1-2 tbsp lemon juice
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to prevent sticking and ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt within the flour.
- Combine Wet Ingredients: In a large mixing bowl, combine plain yogurt (or sour cream), freshly squeezed lemon juice, lemon zest, vanilla extract, granulated sugar, melted coconut or vegetable oil, and eggs. Whisk these ingredients until the mixture is smooth and homogeneous.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, gently mixing until just combined to avoid overmixing which could make the bread tough.
- Prepare Cream Cheese Filling: In a separate bowl, beat together softened cream cheese, granulated sugar, all-purpose flour, egg yolk, and vanilla extract until smooth and creamy, ensuring no lumps remain.
- Assemble the Bread: Pour half of the lemon batter into the prepared loaf pan. Spoon the cream cheese filling evenly over the batter, then gently spread it out. Top with the remaining lemon batter, smoothing the surface.
- Bake: Place the pan in the oven and bake for 45–55 minutes, or until a toothpick inserted into the center of the bread comes out clean, indicating it is fully cooked.
- Cool the Bread: Allow the bread to cool in the pan for 10 minutes to set, then carefully transfer it to a wire rack to cool completely, which helps retain structure and flavor.
- Optional Glaze: For an extra burst of lemon flavor, whisk together powdered sugar and 1 to 2 tablespoons of lemon juice until smooth. Drizzle this glaze over the cooled bread before slicing and serving.
Notes
- You can substitute plain yogurt with sour cream or buttermilk for slight variations in texture and flavor.
- Ensure cream cheese is softened to room temperature to achieve a smooth filling.
- Adjust lemon juice in glaze to your taste preference for sweetness and tartness balance.
- Use fresh lemon zest for the best lemony aroma and flavor.
- Store the bread in an airtight container in the refrigerator for up to 5 days.
- Freezing the bread is possible; wrap well and freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
