Lemon Cream Cheese Bread

Lemon Cream Cheese Bread

Ingredients:

1 cup sugar
3 eggs
8 oz sour cream
½ cup canola oil
Zest of 2 lemons
Juice of 1 lemon
1 teaspoon vanilla extract
1 ½ cups flour
2 ½ teaspoons baking powder
1 teaspoon salt
1 (8 oz) package cream cheese, softened
⅓ cup powdered sugar

Detailed Instructions for Lemon Cream Cheese Bread

1. Preheat your oven: Set the oven to 350°F (175°C). Grease a 9×5-inch loaf pan, then line it with parchment paper for easy removal later. The parchment will prevent sticking and make clean-up easier.
2. Mix dry ingredients: In a medium bowl, whisk together 1 ½ cups of all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt. This step ensures the leavening agents are evenly distributed.
3. Cream butter and sugar: In a large bowl, beat ½ cup of room-temperature unsalted butter with ¾ cup granulated sugar. Use an electric mixer on medium speed until the mixture becomes light, fluffy, and pale—about 3–4 minutes.
4. Add eggs one at a time: Crack 2 large eggs, adding them one at a time, and beating well after each addition. This helps the eggs incorporate smoothly, preventing the batter from curdling.
5. Add vanilla, lemon zest, and juice: Stir in 1 teaspoon of vanilla extract, 1 tablespoon of freshly grated lemon zest, and 2 tablespoons of fresh lemon juice. The batter will become fragrant and bright.
6. Alternate dry ingredients and buttermilk: Gradually mix in the dry ingredients and ½ cup buttermilk in three parts, starting and ending with the dry mix. Be gentle when combining so the batter remains light and fluffy. Avoid overmixing to keep the bread tender.
7. Blend in the cream cheese: Beat in 4 oz of softened cream cheese until fully incorporated into the batter. This adds a rich creaminess, and you should see the batter smooth out nicely.
8. Pour and bake: Pour the batter into your prepared loaf pan. Smooth the top with a spatula to ensure an even rise. Bake in the preheated oven for 50–60 minutes. The top will turn golden, and a toothpick inserted into the center should come out clean or with a few moist crumbs.
9. Cool the bread: Let the bread cool in the pan for about 10 minutes. Then, carefully lift it out using the parchment paper and transfer it to a wire rack to cool completely.
10. Prepare the glaze (optional): While the bread cools, mix 1 cup powdered sugar with 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest. Stir until smooth. Drizzle this over the cooled bread for a tangy sweet finish.

Directions:

Preheat oven to 350°F (175°C) and grease a standard loaf pan.
In a large bowl, add sugar, eggs, sour cream, lemon zest, lemon juice, vanilla extract, and canola oil. Mix until smooth and well combined.
In another bowl, sift together the flour, baking powder, and salt.
Slowly add the dry ingredients to the wet ingredients, mixing until fully combined. Set aside.
For the cream cheese swirl: In a small bowl, mix together the softened cream cheese and powdered sugar until smooth.
Add half of the batter to the prepared loaf pan. Spoon about half of the cream cheese mixture on top and swirl together with a knife.
Top with the remaining batter and spoon the remaining cream cheese mixture. Carefully swirl together to create a marbled look.
Bake for 65-70 minutes, covering with foil for the last 20-30 minutes to prevent the top from browning.
Allow the bread to fully cool before slicing to allow the cream cheese to set.
Prep Time: 15 minutes | Cooking Time: 65-70 minutes | Total Time: 80-85 minutes | Kcal: 340 kcal per slice | Servings: 10 servings

Method:

Preheat the oven: to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.
Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Add Flavor: Mix in the vanilla extract, lemon zest, and lemon juice. The citrus aroma should hit you right about now—fresh and zesty.
Mix in Buttermilk and Dry Ingredients: Gradually add the dry ingredients and buttermilk alternately to the wet mixture, starting and ending with the dry ingredients. Don’t overmix—just enough to combine.
Incorporate Cream Cheese: Beat the softened cream cheese into the batter until smooth and combined. It adds that irresistible creaminess to the bread.
Bake: Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Glaze (optional but highly recommended): While the bread is cooling, whisk together the powdered sugar, lemon juice, and zest for the glaze. Drizzle it over the cooled bread for an extra pop of lemony goodness.

Nutritional Benefits:

Lemons are high in vitamin C, which boosts the immune system, promotes skin health, and aids in digestion.
Cream cheese provides a good source of calcium, which is important for bone health.
Buttermilk adds probiotics, which support gut health, while also keeping the bread tender.
Eggs provide high-quality protein and essential vitamins, such as B12 and vitamin D.
Butter offers fat-soluble vitamins (A, D, E, and K) that are important for overall health.

Lovers of This Recipe:

This Lemon Cream Cheese Bread is perfect for citrus lovers, breakfast enthusiasts, and anyone who loves a moist, flavorful loaf with a bit of creaminess. Whether you’re sharing it over coffee, gifting it to a friend, or savoring it as an afternoon treat, this bread is an absolute winner. The cream cheese and lemon combo is like a warm hug in every bite.