Description
This Lemon Cream Cheese Bread is a delightful combination of tangy lemon flavor and creamy cheese filling, baked into a moist and tender loaf. Perfect for breakfast or dessert, it features a bright lemon batter swirled with a sweet cream cheese filling and optionally topped with a zesty lemon glaze.
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 ensure easy removal of the bread after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Mix wet ingredients: In a large mixing bowl, combine the plain yogurt (or sour cream), fresh lemon juice, lemon zest, vanilla extract, granulated sugar, melted coconut or vegetable oil, and eggs. Whisk these together until the mixture is smooth and well combined.
- Combine wet and dry ingredients: Gradually add the dry flour mixture into the wet ingredients, stirring gently until just combined without overmixing to maintain a tender crumb.
- Prepare cream cheese filling: In a separate bowl, beat together the softened cream cheese, granulated sugar, flour, egg yolk, and vanilla extract until the mixture is smooth and creamy, forming the filling.
- Layer batter and filling: 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. Then, carefully top with the remaining lemon batter to create a layered effect.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean, ensuring the bread is fully cooked.
- Cool: Let the bread cool in the pan for 10 minutes to set before transferring it to a wire rack to cool completely, preventing sogginess.
- Optional glaze: If desired, whisk together powdered sugar and lemon juice to a drizzling consistency and drizzle over the cooled bread for an extra tangy finish.
Notes
- You can substitute plain yogurt with sour cream for a richer texture.
- Using fresh lemon juice and zest gives the best flavor impact.
- Be careful not to overmix the batter to keep the bread light and fluffy.
- The glaze is optional but adds a nice touch of sweetness and tartness.
- Ensure the cream cheese is softened to blend smoothly into the filling.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
