Description
This Lemon Cream Cheese Bread is a moist and tender loaf with a bright citrus flavor, swirled with a rich cream cheese layer and topped with a sweet lemon glaze. Perfect for breakfast, brunch, or an afternoon treat.
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 tbsp all-purpose flour
- Lemon Glaze:
- 1/2 cup powdered sugar
- 1–2 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
- In another bowl, beat cream cheese until smooth. Add sugar, egg, and flour, and mix until creamy and lump-free.
- Pour half of the batter into the prepared pan, spreading it evenly. Add the cream cheese mixture over the batter. Top with the remaining batter and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Cover with foil if browning too quickly.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar and lemon juice to make the glaze. Drizzle over the cooled bread before serving.
Notes
- Store leftovers in the refrigerator for up to 4 days.
- You can freeze the bread (without glaze) for up to 2 months.
- Use freshly squeezed lemon juice for the best flavor.
