Description
Enjoy a slice of this Lemon Cream Cheese Bread, a moist and tangy delight perfect for breakfast or a snack. Topped with a zesty lemon glaze, it’s a refreshing treat that will brighten your day!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice (about 1–2 lemons)
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar (for glaze)
- 1–2 tablespoons lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick cooking spray, and set aside.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.
- In a large mixing bowl, use an electric mixer to beat the softened butter and cream cheese together until the mixture is smooth and creamy (about 2-3 minutes on medium speed).
- Add the granulated sugar to the butter and cream cheese mixture. Continue to beat until light and fluffy (approximately 3-4 minutes).
- One at a time, add the eggs, beating well after each addition until fully incorporated.
- Mix in the lemon zest, fresh lemon juice, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it with aluminum foil during the last 15 minutes.
- Once baked, remove from the oven and allow to cool in the pan for about 10-15 minutes.
- Carefully remove the bread from the pan and transfer it to a wire rack to cool completely.
- In a small bowl, combine the powdered sugar with 1 tablespoon of lemon juice. Stir until smooth. If too thick, add more lemon juice, a teaspoon at a time, until desired consistency is reached.
- Once the bread has cooled completely, drizzle the glaze over the top using a spoon or whisk to create a pattern.
- Allow the glaze to set for about 10-15 minutes before slicing the bread.
- Using a serrated knife, slice the lemon cream cheese bread into even pieces, aiming for about 1-inch thick slices.
- Serve at room temperature, pairing wonderfully with tea or coffee.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze for up to 3 months, tightly wrapped in plastic wrap and aluminum foil.
Notes
- Ensure butter and cream cheese are at room temperature for easier mixing.
- For an extra lemony flavor, increase lemon zest to 2 tablespoons.
- Feel free to add poppy seeds or chopped nuts for added texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes