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Lemon Cream Cheese Bread

A delightful bread that combines rich cream cheese with zesty lemon, perfect for snacks or breakfast.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups All-purpose flour
  • 1 cup Granulated sugar
  • 1/2 cup Butter (unsalted, room temperature)
  • 8 oz Cream cheese (full-fat)
  • 2 large Eggs (room temperature)
  • 2 tbsp Lemon zest
  • 1/4 cup Fresh lemon juice
  • 2 tsp Baking powder
  • 1 tsp Vanilla extract
  • 1/2 tsp Salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, beat the cream cheese with sugar until smooth.
  3. In a separate bowl, beat the butter and sugar until light and fluffy.
  4. Mix in the eggs one at a time. Then add lemon zest, lemon juice, and vanilla extract.
  5. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture.
Baking
  1. Pour half of the batter into the loaf pan, add the cream cheese layer, then top with the remaining batter.
  2. Bake for 50-60 minutes, or until a toothpick inserted comes out mostly clean.
  3. Cool in the pan for 15 minutes, then transfer to a rack to cool completely before slicing.

Notes

Best served at room temperature. Can be enjoyed plain or with cream cheese/butter on top. Pairs well with tea or coffee. Store wrapped tightly for up to 3 days at room temperature, 1 week in refrigerator, or 3 months in the freezer. Use room temperature ingredients for better mixing.