Description
Lemon Cream Cheese Bread is a moist, tender quick bread bursting with bright citrus flavor and rich cream cheese. Perfect for breakfast, brunch, or a sweet afternoon treat, this loaf is topped with a tangy lemon glaze for an irresistible finish.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup cream cheese (softened)
- 2 large eggs
- 1 tablespoon lemon zest (freshly grated)
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 cup milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- 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. Let cool in the pan for 10 minutes, then transfer to a wire rack.
- Whisk together powdered sugar and lemon juice to make the glaze. Drizzle over the cooled bread before serving.
Notes
- Ensure cream cheese and butter are fully softened for smooth mixing.
- This bread stores well in the refrigerator for up to 5 days.
- For extra lemon flavor, brush the loaf with lemon syrup while warm before glazing.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 190mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg