Description
This Lemon Cream Cheese Bread is a moist, flavorful treat that combines tangy lemon with a rich, creamy cream cheese filling. The bread’s subtle sweetness and zesty lemon punch make it the perfect snack or dessert for any occasion. Topped with an optional lemon glaze, this loaf is a delightful addition to your brunch or tea time, and it’s sure to become a family favorite.
Ingredients
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
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Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
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In a large mixing bowl, combine the yogurt, lemon juice, lemon zest, vanilla extract, sugar, oil, and eggs. Whisk until smooth.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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In a separate bowl, beat together the cream cheese filling ingredients until smooth.
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Pour half of the lemon batter into the prepared pan. Spoon the cream cheese mixture over it and gently spread. Top with the remaining lemon batter.
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Bake for 45–55 minutes, or until a toothpick inserted comes out clean.
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Let the bread cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
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For the glaze (optional), whisk together the powdered sugar and lemon juice, and drizzle over the cooled bread.
Notes
If you’d like, add fresh or frozen blueberries or raspberries to the batter for a fruity twist.
For a vegan version, replace eggs with flax eggs and use plant-based yogurt and oil.
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
The glaze can be adjusted by adding more powdered sugar to make it thicker.
Store in an airtight container for up to 3 days or refrigerate for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert, Snack, Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 slices
- Calories: 280 kcal
