Soft, moist, and bursting with fresh lemon flavor, this Lemon Cream Cheese Bread is the perfect balance of sweet and tangy. The rich cream cheese adds a luxurious texture, while the lemon glaze gives it a zesty finish. It’s a delightful treat for breakfast, brunch, or a sunny afternoon snack.
Ingredients:
For the Bread:
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1½ cups all-purpose flour
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½ tsp baking powder
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¼ tsp baking soda
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¼ tsp salt
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½ cup unsalted butter, softened
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4 oz cream cheese, softened
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1 cup granulated sugar
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2 large eggs
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2 tbsp lemon juice (freshly squeezed)
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1 tbsp lemon zest
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1 tsp vanilla extract
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½ cup buttermilk (or milk + ½ tbsp lemon juice)
For the Lemon Glaze:
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½ cup powdered sugar
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1–2 tbsp lemon juice (to desired consistency)
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Optional: extra lemon zest for garnish
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Instructions:
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Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
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Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
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Cream butter and cream cheese: In a large bowl, beat the butter and cream cheese together until smooth and creamy.
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Add sugar and eggs: Add sugar and beat until light and fluffy. Then beat in eggs one at a time.
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Flavor it up: Mix in lemon juice, lemon zest, and vanilla extract.
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Combine wet and dry: Gradually add the dry ingredients alternately with the buttermilk. Start and end with the dry ingredients. Do not overmix.
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Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
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Cool & glaze: Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack. Once cool, whisk together the glaze ingredients and drizzle over the top.
Tips:
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For extra tang, fold in a few fresh raspberries or blueberries.
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Store leftovers in the fridge for up to 5 days—it’s even better the next day!
Would you like a gluten-free version of this recipe too?
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