Lemon Cream Cheese Bread

If you’re in the mood for a bright and tangy treat, this Lemon Cream Cheese Bread is the perfect recipe. With a rich, creamy center and a light lemony flavor, this bread strikes the perfect balance between sweet and tart. It’s ideal for breakfast, brunch, or even as a dessert. The combination of lemon zest, cream cheese, and a moist cake-like texture makes this bread irresistible. Let’s get started!

Ingredients

For the Lemon Bread:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (softened)
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup whole milk
• 1/4 cup sour cream
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

For the Cream Cheese Filling:

• 8 oz cream cheese (softened)
• 1/4 cup granulated sugar
• 1 egg yolk
• 1 teaspoon lemon zest
• 1/2 teaspoon vanilla extract

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest (optional)

Instructions

Step 1: Preheat the Oven and Prepare the Pan

1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Make the Lemon Bread Batter

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
2. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the milk, sour cream, lemon zest, lemon juice, and vanilla extract until fully combined.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix the batter.

Step 3: Prepare the Cream Cheese Filling

1. In a separate bowl, beat the softened cream cheese with the sugar until smooth.
2. Add the egg yolk, lemon zest, and vanilla extract, mixing until fully incorporated and creamy.

Step 4: Layer the Batter and Filling

1. Pour half of the lemon bread batter into the prepared loaf pan and spread it evenly.
2. Carefully spread the cream cheese filling over the batter.
3. Pour the remaining lemon bread batter on top of the cream cheese layer, spreading it to cover the filling completely.

Step 5: Bake the Lemon Cream Cheese Bread

1. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
2. If the bread starts to brown too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.
3. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 6: Make the Lemon Glaze

1. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest (if using) until smooth and pourable.
2. Once the bread has cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides.

Step 7: Serve

1. Slice the lemon cream cheese bread and enjoy its tangy, creamy flavor. It’s perfect as a sweet breakfast, afternoon snack, or light dessert.

Cook Notes

• Room Temperature Ingredients: Make sure your butter, eggs, and cream cheese are at room temperature for easier mixing and a smoother batter.
• Zest for Extra Flavor: For a more intense lemon flavor, you can increase the amount of lemon zest in both the bread and the cream cheese filling.
• Storage: Store leftover lemon cream cheese bread in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 5 days.

Variations

• Blueberry Lemon Cream Cheese Bread: Add 1/2 cup of fresh or frozen blueberries to the batter for a fruity twist. Lightly toss the blueberries in flour before folding them into the batter to prevent them from sinking.
• Gluten-Free Version: Use a gluten-free all-purpose flour blend to make this bread gluten-free. Ensure the blend contains xanthan gum or another binding agent.
• Low-Sugar Version: Replace the sugar with a low-calorie sweetener like monk fruit or Stevia for a lighter version.
• Keto Version: Swap the all-purpose flour with almond flour and use a sugar substitute like erythritol. Use cream cheese and full-fat sour cream to keep the fat content high for keto.

Frequently Asked Questions (FAQs)

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is highly recommended for the best flavor. Bottled lemon juice tends to have a less vibrant taste, but you can use it in a pinch.

Can I freeze lemon cream cheese bread?

Yes, you can freeze this bread! Allow it to cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and glaze before serving.

What should I do if my cream cheese filling sinks to the bottom?

To prevent the cream cheese filling from sinking, make sure the batter is thick enough and spread evenly before adding the filling. Also, avoid overmixing the batter.

Can I make this into muffins instead of a loaf?

Yes, you can make lemon cream cheese muffins! Divide the batter and cream cheese filling into a lined muffin tin, and bake for about 20-25 minutes or until golden and set.

How do I get a stronger lemon flavor in the bread?

For a bolder lemon flavor, increase the lemon zest in the bread and glaze, or add a bit more fresh lemon juice to the batter. You can also add a teaspoon of lemon extract for a more intense flavor.

Lemon Cream Cheese Bread is a delightful treat that brings the bright, tangy flavors of lemon together with a rich, creamy filling. The soft, tender texture and zesty glaze make this bread perfect for any occasion, from breakfast to dessert. Whether you enjoy it fresh out of the oven or save a slice for later, this bread will be a hit with anyone who loves citrusy desserts. So grab your ingredients and enjoy this refreshing, sweet creation!