Description
Delight in this Irresistible Lemon Cream Cheese Bread, a tangy and moist quick bread bursting with fresh lemon zest and a creamy cheesecake texture. Perfect for dessert or a flavorful snack, this loaf combines the richness of cream cheese with bright citrus notes for an unforgettable treat.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon all-purpose flour for tossing zest (if needed)
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon fresh lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt; set aside.
- Beat Butter and Cream Cheese: In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy using an electric mixer.
- Add Sugar: Incorporate the granulated sugar and continue beating the mixture until it becomes light and fluffy, enhancing the texture.
- Incorporate Eggs: Add the eggs one at a time, beating thoroughly after each addition to fully combine and emulsify the batter.
- Add Flavorings: Stir in the fresh lemon zest, lemon juice, and vanilla extract until evenly distributed within the batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix gently just until combined to avoid overmixing which can toughen the bread.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking. Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 to 15 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For extra lemon flavor, drizzle a simple glaze made from powdered sugar and lemon juice over the cooled bread.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- This bread freezes well when tightly wrapped, making it perfect for advance preparation.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
