Description
Lemon Cream Cheese Bread is a moist and tangy quick bread featuring a rich cream cheese swirl and bright lemon flavor, perfect for breakfast or dessert.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup milk
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 4 oz cream cheese, softened
- 3 tbsp powdered sugar (for cream cheese mixture)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add sour cream, milk, lemon zest, lemon juice, and vanilla. Mix until combined.
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- In a small bowl, mix cream cheese and powdered sugar until smooth.
- Pour half of the batter into the loaf pan. Spoon the cream cheese mixture over the batter and gently swirl with a knife. Top with the remaining batter.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then remove to a wire rack to cool completely.
Notes
- For extra lemon flavor, drizzle a lemon glaze over the cooled bread.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Use a serrated knife to slice for cleaner cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg