Description
This Lemon Cream Cheese Bread is a moist, tangy, and delightful treat perfect for breakfast or dessert. It features a tender lemon-flavored batter swirled with a rich and creamy cheesecake filling, baked to golden perfection. Optionally topped with a light lemon glaze, this bread balances sweet and tart flavors with a luscious texture that will please any palate.
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 freshly squeezed lemon juice
- 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 the oven: Preheat your oven to 350°F (175°C) and grease and line a 9×5-inch loaf pan 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 salt.
- Combine wet ingredients: In a large mixing bowl, whisk the plain yogurt or sour cream, freshly squeezed lemon juice, lemon zest, vanilla extract, granulated sugar, melted coconut or vegetable oil, and eggs until smooth and well incorporated.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing gently just until combined to avoid overmixing and keep the bread tender.
- Prepare cream cheese filling: In a separate bowl, beat together the softened cream cheese, granulated sugar, all-purpose flour, egg yolk, and vanilla extract until smooth and creamy.
- Layer the batter and filling: Pour half of the lemon batter into the prepared loaf pan, then spoon the cream cheese filling evenly over it and gently spread. Top with the remaining lemon batter, smoothing the surface.
- Bake: Bake in the preheated oven for 45–55 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely to room temperature for best texture and flavor.
- Optional glaze: For an extra touch of sweetness and lemon zest, whisk together the powdered sugar and lemon juice, then drizzle the glaze over the cooled bread before serving.
Notes
- Use freshly squeezed lemon juice for the best bright lemon flavor.
- You can substitute plain yogurt with sour cream for a richer texture.
- Ensure the cream cheese is softened to avoid lumps in the filling.
- Don’t overmix the batter to keep the bread tender and light.
- The glaze is optional but adds a nice refreshing finish.
- Store leftovers tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
