Description
This Lemon Cream Cheese Bread is a delightful sweet treat combining tangy lemon flavors with a rich, creamy cheese filling. Moist and tender, it features a luscious cream cheese layer folded into a lemon-scented batter, making it perfect for breakfast, brunch, or an afternoon snack. Finished with an optional lemon glaze, this loaf blends citrus freshness with indulgent creaminess for a truly satisfying dessert bread.
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 lemon juice (freshly squeezed)
- 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 the 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 after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined, ensuring the leavening agents are evenly distributed.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the plain 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 homogenous.
- Incorporate Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently and mixing until just combined to maintain a tender texture in the bread.
- 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 filling is smooth and creamy without lumps.
- Assemble the Loaf: 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, spreading to cover the filling.
- Bake: Bake the assembled loaf in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer the loaf to a wire rack to cool completely before slicing to preserve its structure and flavor.
- Add Glaze (Optional): For the optional finishing touch, whisk together powdered sugar with 1 to 2 tablespoons of lemon juice until smooth. Drizzle the glaze over the cooled bread to add a sweet, tangy shine.
Notes
- Use fresh lemon juice and zest for the best citrus flavor.
- The cream cheese filling adds moisture and richness to the bread.
- Do not overmix the batter; mix until just combined to keep the bread tender.
- Ensure the cream cheese is softened for a smooth filling.
- You can substitute coconut oil with a neutral vegetable oil if desired.
- If you prefer a stronger lemon flavor, add an extra teaspoon of lemon zest.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- The glaze is optional but recommended for added sweetness and tanginess.
