Description
This Lemon Cream Cheese Bread is a delightful and moist loaf bursting with fresh lemon flavor and a luscious cream cheese filling. Perfect for breakfast or an afternoon snack, it combines tangy lemon yogurt batter with a sweet and creamy center, finished optionally with a zesty lemon glaze. The bread is easy to make with simple pantry ingredients and bakes to a golden perfection.
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 your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper to prevent sticking and ensure easy removal.
- 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 seasoning.
- 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 cohesive.
- Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to keep the batter light and avoid overmixing.
- Prepare Cream Cheese Filling: In a separate bowl, beat together the softened cream cheese, sugar, flour, egg yolk, and vanilla extract until smooth and creamy to create the luscious filling.
- Layer Batter and Filling: Pour half of the lemon batter into the prepared loaf pan. Spoon the cream cheese mixture evenly over the batter and gently spread it out. Then, carefully top with the remaining lemon batter, smoothing the surface.
- 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 of the bread comes out clean, indicating it is fully cooked.
- Cool the Bread: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely, ensuring the bread sets well for slicing.
- Prepare and Add Optional Glaze: If desired, whisk together the powdered sugar and lemon juice to make a glaze. Drizzle this over the cooled bread to add a sweet and tangy finishing touch.
Notes
- You can substitute sour cream for plain yogurt for a slightly richer flavor.
- Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Adjust the amount of lemon juice in the glaze to your preferred tartness and consistency.
- Store leftover bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well—wrap tightly and freeze for up to 3 months.
