Lemon Cream Cheese Bread

 

Lemon Cream Cheese Bread

This moist and tangy lemon bread has a rich cream cheese swirl, making it perfect for breakfast, dessert, or an afternoon treat!

Ingredients:

For the bread:

• 1 ¾ cups (220g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (115g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs
• 1 tbsp lemon zest
• ¼ cup (60ml) fresh lemon juice
• ½ cup (120ml) buttermilk (or milk + 1 tsp lemon juice)
• 1 tsp vanilla extract

For the cream cheese filling:

• 8 oz (225g) cream cheese, softened
• ¼ cup (50g) granulated sugar
• 1 egg
• 1 tsp vanilla extract

For the glaze (optional):

• ½ cup (60g) powdered sugar
• 1 tbsp lemon juice
• ½ tsp lemon zest

Instructions:

1. Preheat Oven & Prepare Pan

   • Preheat to 350°F (175°C).
   • Grease and flour a 9x5-inch loaf pan or line with parchment paper.

2. Make the Cream Cheese Filling

   • In a small bowl, mix cream cheese, sugar, egg, and vanilla until smooth. Set aside.

3. Prepare the Lemon Batter

   • In a medium bowl, whisk flour, baking powder, baking soda, and salt.
   • In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in lemon zest, lemon juice, buttermilk, and vanilla.
   • Gradually add dry ingredients, mixing just until combined.

4. Assemble the Bread

   • Pour half of the lemon batter into the loaf pan.
   • Spread the cream cheese mixture evenly on top.
   • Add the remaining lemon batter and smooth the top.

5. Bake

   • Bake for 50-60 minutes, until a toothpick inserted comes out clean.
   • Let cool in the pan for 10 minutes, then transfer to a wire rack.

6. Glaze & Serve

   • Mix powdered sugar, lemon juice, and zest until smooth. Drizzle over the cooled bread.

Enjoy a slice with tea or coffee! Would you like a variation, like adding blueberries or a streusel topping?