Description
This Lemon Cream Cheese Bread is a delightful blend of zesty lemon flavor and creamy filling, perfect for breakfast or dessert. Moist and tender, this quick bread features a luscious cream cheese swirl and an optional lemon glaze, making it both refreshing and indulgent.
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 freshly squeezed lemon juice
- 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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to prevent sticking and ensure easy removal of the bread.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine evenly.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the yogurt (or sour cream), freshly squeezed lemon juice, lemon zest, vanilla extract, granulated sugar, melted coconut or vegetable oil, and eggs until the mixture is smooth and well combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until combined; avoid overmixing to keep the bread tender.
- Prepare Cream Cheese Filling: In a separate bowl, beat the softened cream cheese, granulated sugar, all-purpose flour, egg yolk, and vanilla extract together until the mixture is smooth and creamy.
- Layer Batter and Filling: 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. Top with the remaining lemon batter, smoothing the top.
- Bake: Place the loaf pan in the preheated oven and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully baked.
- 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 before glazing or serving.
- Prepare and Add Glaze (Optional): If desired, whisk together powdered sugar with 1 to 2 tablespoons of lemon juice until smooth. Drizzle the glaze over the cooled bread for a sweet, tangy finish.
Notes
- You can substitute plain yogurt with sour cream for a slightly richer flavor.
- Be careful not to overmix the batter to maintain a light texture.
- The glaze is optional but adds a nice tangy sweetness to enhance the lemon flavor.
- Ensure the cream cheese is softened for easier mixing and a smoother filling.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
