Description
A tender, moist loaf that pairs bright lemon zest with rich cream cheese for a sweet and tangy bite, perfect for breakfast, brunch, or dessert.
Ingredients
- All-Purpose Flour: 2 cups
- Baking Powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Unsalted Butter (softened): 1/2 cup
- Cream Cheese (softened): 8 ounces
- Granulated Sugar: 1 cup
- Eggs: 2 large
- Vanilla Extract: 1 teaspoon
- Lemon Zest: 2 tablespoons
- Lemon Juice: 2 tablespoons
- Milk: 1/4 cup
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
- Combine Ingredients: In a medium bowl whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. In a large bowl beat 1/2 cup softened unsalted butter, 8 ounces softened cream cheese, and 1 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, beating after each. Stir in 1 teaspoon vanilla extract, 2 tablespoons lemon zest, and 2 tablespoons lemon juice.
- Prepare Your Cooking Vessel: Gradually fold the dry mixture into the wet mixture, alternating with 1/4 cup milk, and mix until just combined to avoid overdeveloping gluten.
- Assemble the Dish: Pour the batter into the prepared loaf pan and smooth the top with a spatula. If desired, sprinkle coarse sugar on top for a bakery-style finish.
- Cook to Perfection: Bake in the preheated oven for 50 to 60 minutes (commonly around 55 minutes) or until a toothpick inserted in the center comes out clean. Watch the loaf in the final 10 minutes to avoid overbaking.
- Finishing Touches: Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Optionally drizzle with a simple lemon glaze (powdered sugar mixed with lemon juice) and sprinkle additional lemon zest.
- Serve and Enjoy: Slice and serve plain, toasted, or with fresh berries and whipped cream. Store slices wrapped for grab-and-go snacks or freeze for longer storage.
Notes
- Use room temperature cream cheese and butter for a silky, lump-free batter.
- Do not overmix once the flour is added to preserve a tender crumb.
- Freshly grate lemon zest rather than using bottled zest or extracts for the brightest flavor.
- Line the pan with parchment for clean edges and easier removal.
- Allow the loaf to cool completely before slicing to prevent crumbling.
Nutrition
- Serving Size: 1 slice (approx. 60 g)
- Calories: 280
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
Keywords: lemon cream cheese bread, lemon loaf, cream cheese loaf, citrus bread, brunch recipe, quick bread