Description
This Lemon Cream Cheese Bread is a moist and tangy treat, featuring a zesty lemon-flavored batter layered with a rich and creamy sweetened cream cheese filling. It’s finished with an optional lemon glaze that adds a bright, sweet touch, making it a perfect dessert or snack for any lemon lover.
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
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to prepare for baking.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Combine wet ingredients: In a large bowl, whisk together yogurt, freshly squeezed lemon juice, lemon zest, vanilla extract, granulated sugar, melted oil, and eggs until the mixture is smooth and homogenous.
- Combine wet and dry mixtures: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overmixing and maintain a tender crumb.
- Prepare cream cheese filling: In a separate bowl, beat the softened cream cheese, sugar, flour, egg yolk, and vanilla extract until smooth and creamy.
- Assemble the bread: 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.
- Bake: Place the loaf pan in the oven and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool the bread: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, which helps it set properly.
- Prepare and apply glaze (optional): Whisk together powdered sugar and lemon juice to create a smooth glaze. Drizzle this over the completely cooled bread for an added touch of sweetness and lemon flavor.
Notes
- Use freshly squeezed lemon juice and zest for the best lemon flavor.
- You can substitute yogurt with sour cream for a richer texture.
- Be careful not to overmix the batter to keep the bread light and tender.
- If you prefer a less sweet bread, reduce the sugar in the batter or glaze.
- Make sure the cream cheese is softened before mixing to avoid lumps.
- The glaze is optional but adds a nice finishing touch enhancing the lemon flavor.
- Store the bread in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
