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Lemon Cream Cheese Bread – Tangy Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 55 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (10 slices)
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Lemon Cream Cheese Bread offers a delightful tangy twist on classic quick bread, combining the richness of cream cheese with fresh lemon juice and zest for a moist, flavorful loaf. Perfect for breakfast or dessert, it features a tender crumb and a light lemon glaze that enhances its citrusy appeal.

Ingredients

For the bread:

  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 4 oz cream cheese, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • ½ teaspoon vanilla extract
  • ½ cup buttermilk

For the lemon glaze (optional):

  • ½ cup powdered sugar
  • 1–2 tablespoons fresh lemon juice

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure the bread releases easily after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to distribute leavening agents evenly.
  3. Cream Butter, Cream Cheese, and Sugar: In a large bowl, beat softened butter, cream cheese, and granulated sugar until the mixture becomes light and fluffy, which helps create a tender texture.
  4. Add Eggs and Flavorings: Incorporate eggs one at a time to maintain a smooth batter, then mix in fresh lemon juice, lemon zest, and vanilla extract to infuse bright, zesty flavors.
  5. Combine Dry and Wet Ingredients: Add the dry flour mixture to the wet ingredients in two additions, alternating with the buttermilk. Mix gently until just combined to avoid overworking the batter, which could lead to a dense loaf.
  6. Pour Batter into Pan: Transfer the batter to the prepared loaf pan and smooth the surface evenly for uniform baking.
  7. Bake the Bread: Bake in the preheated oven for 50–60 minutes or until a toothpick inserted in the center comes out clean, indicating the bread is fully cooked.
  8. Cool the Bread: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely, ensuring it sets properly.
  9. Prepare and Apply Glaze (Optional): Whisk together powdered sugar and fresh lemon juice until smooth to create a tangy glaze. Drizzle over the cooled bread and let it set before slicing to enhance flavor and presentation.

Notes

  • This bread can be made a day ahead and tastes even better the next day.
  • Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days to keep it fresh.
  • Use fresh lemon juice and zest for the best citrus flavor.
  • Do not overmix the batter to maintain a tender crumb.

Find it online: https://slsrecipes.com/lemon-cream-cheese-bread-tangy-bread-recipe/