Description
This Lemon Cream Cheese Bread is a moist, flavorful quick bread that combines the bright, zesty taste of fresh lemon with a rich, creamy swirl of sweetened cream cheese. The result is a beautifully marbled loaf perfect for breakfast, brunch, or as a sweet snack with coffee or tea.
Introduction
If you love tender, flavorful quick breads with a creamy twist, this recipe is ideal. The tangy lemon and smooth cream cheese filling create a gorgeous ribbon effect as the loaf bakes, making it as visually appealing as it is delicious. It’s easy enough for weeknight baking yet impressive enough for entertaining.
Why You’ll Love This Recipe
- Moist and tender: Thanks to sour cream and cream cheese swirl.
- Bright, fresh flavor: Lemon zest and juice give a refreshing taste.
- Beautiful marbled appearance: The cream cheese ribbon adds elegance.
- Versatile: Great for breakfast, brunch, dessert, or snack.
- Crowd-pleaser: Simple to make, yet impressive for guests.
Ingredients
For the Cake
| Ingredient | Quantity |
|---|---|
| Butter (room temperature) | ½ cup |
| White sugar | 1 cup |
| Large eggs | 3 |
| Lemon zest | 2 tablespoons |
| Lemon juice | 2 tablespoons |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 1 ½ cups |
| Salt | ¼ teaspoon |
| Baking soda | ¼ teaspoon |
| Baking powder | ¼ teaspoon |
| Sour cream | ⅓ cup |
For the Cream Cheese Filling
| Ingredient | Quantity |
|---|---|
| Cream cheese (room temperature) | 8 ounces |
| Large egg | 1 |
| Sugar | ¼ cup |
| All-purpose flour | 3 tablespoons |
For the Lemon Drizzle
| Ingredient | Quantity |
|---|---|
| Powdered sugar | ½ cup |
| Lemon juice | 2 tablespoons |
Instructions Step by Step
- Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and flour an 8×4-inch loaf pan to ensure the cake releases easily after baking. - Make the Cake Batter
In a large bowl, use a hand mixer to cream together butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract. Beat for another minute until fully incorporated. - Mix Dry Ingredients
In a separate medium bowl, whisk together flour, salt, baking soda, and baking powder. Gradually add the dry mixture to the wet ingredients, beating until smooth. Stir in sour cream until just combined. The batter should be thick and creamy. - Prepare the Cream Cheese Filling
In a medium bowl, beat together cream cheese, egg, sugar, and flour until smooth and lump-free. The filling should be thick but spreadable. - Assemble the Loaf
- Pour half of the cake batter into the prepared loaf pan, spreading evenly.
- Carefully spoon the cream cheese filling over the batter, keeping it mostly separate.
- Pour the remaining cake batter on top, covering the cream cheese completely. Don’t worry if the surface is uneven; the batter will bake around the cream cheese, creating a beautiful ribbon effect.
- Bake the Cake
Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center (avoiding the cream cheese layer) comes out clean. The top should be lightly browned and firm. If it browns too quickly during the last 10 minutes, loosely cover with aluminum foil. - Cool and Drizzle
Allow the cake to cool in the pan for 10 minutes, then remove it and transfer to a wire rack to cool completely.
While cooling, whisk together powdered sugar and lemon juice to make the glaze. Once cooled, drizzle over the top using a fork for a delicate finish. - Serve and Enjoy
Let the glaze set for 15–30 minutes before slicing. Enjoy as a sweet breakfast treat, brunch centerpiece, or snack alongside coffee or tea.
Tips for the Best Results
- Use room-temperature butter and cream cheese for a smooth batter.
- Do not overmix the batter to keep the loaf tender.
- Spoon the cream cheese carefully to maintain a distinct swirl pattern.
- Cool completely before glazing to prevent the drizzle from soaking in.
Variations
- Add lemon zest to the cream cheese filling for extra brightness.
- Incorporate blueberries or raspberries into the batter for a fruity twist.
- Sprinkle toasted almond slices on top for added texture.
Storage Tips
- Store wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days.
- Refrigerate if using in warm climates; rewarm slices before serving.
Serving Suggestions
Serve with coffee, tea, or a fresh fruit salad for a refreshing breakfast or brunch. It’s also delicious as a sweet snack or dessert.
FAQs
Q: Can I use a different citrus?
A: Yes, lime or orange juice and zest can be substituted for a different flavor.
Q: Can this be frozen?
A: Yes, wrap tightly in plastic wrap and aluminum foil. Freeze up to 2 months; thaw at room temperature before serving.
Q: How do I ensure the cream cheese doesn’t mix too much with the batter?
A: Spoon it gently over the batter and avoid spreading it too thin. The cake will rise around it naturally.
Conclusion
This Lemon Cream Cheese Bread is tender, moist, and bursting with bright lemon flavor. The creamy swirl adds elegance and richness, making it a delightful treat for breakfast, brunch, or dessert.