Description

This Lemon Cream Cheese Bread combines the zesty brightness of lemon with a rich, creamy cheese filling, creating a moist and flavorful loaf perfect for breakfast or dessert. The bread features a tender crumb enhanced by lemon juice and zest, complemented by a smooth cream cheese swirl, and optionally topped with a tangy lemon glaze for extra sweetness and charm.

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

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper to prevent sticking and ensure easy removal.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine evenly and aerate the mixture.
Combine Wet Ingredients: In a large mixing bowl, whisk the plain yogurt or sour cream, freshly squeezed lemon juice, lemon zest, vanilla extract, granulated sugar, melted coconut or vegetable oil, and eggs until the mixture is smooth and well blended.
Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture, folding gently until just combined to avoid overmixing which can lead to a dense bread.
Prepare Cream Cheese Filling: In a separate bowl, beat the softened cream cheese, granulated sugar, all-purpose flour, egg yolk, and vanilla extract until the filling is smooth and creamy.
Layer Batter and Filling: Pour half of the lemon batter into the prepared loaf pan. Spoon the cream cheese filling evenly over the batter and gently spread it out. Then, top with the remaining lemon batter, ensuring it covers the filling completely.
Bake the Bread: Place the loaf pan in the preheated oven and bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean, indicating the bread is fully cooked.
Cool the Bread: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then carefully transfer it onto a wire rack to cool completely for best texture and ease of slicing.
Prepare and Add Glaze (Optional): For an extra touch of sweetness, whisk together powdered sugar and lemon juice to make a smooth glaze. Drizzle it over the cooled bread before serving.

Notes

You can substitute plain yogurt with sour cream for a richer flavor.
Use freshly squeezed lemon juice and zest for the best lemon flavor.
Do not overmix the batter to keep the bread tender and light.
The cream cheese filling adds moisture and a delightful contrast of textures.
Allow the bread to cool completely before glazing to prevent the glaze from melting.
This bread stores well wrapped at room temperature for up to 2 days or refrigerated for up to 5 days.
For a dairy-free version, substitute cream cheese with a vegan alternative and use plant-based yogurt.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Baking
Method: Baking
Cuisine: American