Description
This lemon cream cheese bread is moist, tangy, and irresistibly rich with a velvety cream cheese swirl baked right in. Bursting with fresh lemon flavor and topped with a light glaze, it’s the perfect treat for breakfast, brunch, or an afternoon snack. Simple to make and absolutely delicious, this loaf is sure to become a favorite.
Ingredients
Scale
Main Batter
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- â…“ cup sour cream
- ¼ cup milk
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Cream Cheese Layer
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg yolk
- ½ tsp vanilla extract
Glaze (Optional)
- ½ cup powdered sugar
- 1–2 tbsp lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line it with parchment paper to ensure easy removal of the bread after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This will provide the base leavening and structure for the bread.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
- Add Wet Ingredients: Beat in the eggs one at a time to the butter-sugar mixture, followed by the sour cream, milk, lemon juice, lemon zest, and vanilla extract, ensuring everything is well combined.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet ingredients, stirring just until combined to avoid overmixing, which can toughen the bread.
- Prepare Cream Cheese Layer: In a separate bowl, beat the softened cream cheese, granulated sugar, egg yolk, and vanilla extract together until the mixture is smooth and creamy.
- Assemble the Loaf: Pour half of the batter into your prepared loaf pan, spreading it evenly. Then carefully dollop and spread the cream cheese mixture over the batter. Finally, top with the remaining batter and smooth the surface with a spatula.
- Bake: Place the loaf pan in the preheated oven and bake for 50–60 minutes. Test doneness by inserting a toothpick into the bread portion (avoiding the cream cheese swirl) — it should come out clean.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
- Prepare and Add Glaze (Optional): Mix the powdered sugar with 1 to 2 tablespoons of lemon juice until smooth. Drizzle the glaze over the cooled bread for an extra burst of lemon sweetness.
Notes
- Store leftovers in the refrigerator for up to 5 days to maintain freshness.
- The lemon flavor intensifies after a day, making this bread perfect for make-ahead occasions.
- You can substitute Greek yogurt for the sour cream if needed for a slight variation in texture and tanginess.
