This Lemon Cream Cheese Bread is a moist and tangy quick bread that combines the bright, citrusy flavor of lemon with the rich, creamy texture of cream cheese. Perfect for breakfast, a snack, or dessert, this easy-to-make bread is topped with a sweet lemon glaze for an extra burst of flavor.
Ingredients:
- For the Bread:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tbsp lemon zest
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- ½ cup buttermilk
- For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest (optional)
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and cream cheese: In a large bowl, beat the softened butter and cream cheese together until light and fluffy, about 2-3 minutes. Add the sugar and continue beating until well combined.
- Add wet ingredients: Beat in the eggs one at a time. Stir in the lemon zest, lemon juice, and vanilla extract.
- Combine: Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Mix until just combined, being careful not to overmix.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then remove it to a wire rack to cool completely.
- Make the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
- Glaze the bread: Once the bread has cooled, drizzle the lemon glaze over the top. Allow the glaze to set before slicing.
Enjoy your delicious Lemon Cream Cheese Bread!