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Lemon Cream Cheese Bread Recipe

Lemon Cream Cheese Bread Recipe
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★★★★★

5.1 from 28 reviews

This Lemon Cream Cheese Bread is a moist and flavorful quick bread combining the tangy brightness of fresh lemon juice and zest with the creamy richness of softened cream cheese. Perfectly sweetened and with a tender crumb, it’s an ideal treat for breakfast, brunch, or a delightful dessert.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 2 large eggs
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup buttermilk

Dry Ingredients

  • 1 cup granulated sugar
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper to prevent the bread from sticking.
  2. Cream Butter, Sugar and Cream Cheese: In a large mixing bowl, beat together the softened butter, granulated sugar, and cream cheese until the mixture is light, fluffy, and well combined, about 2-3 minutes using an electric mixer on medium speed.
  3. Add Eggs: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition to ensure a smooth batter without lumps.
  4. Mix in Lemon: Stir in the lemon juice and lemon zest, giving the batter a fresh, tangy flavor and bright aroma.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
  6. Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix just until all ingredients are combined to avoid overworking the batter and ensure a tender crumb.
  7. Pour Batter into Pan: Transfer the batter into the prepared loaf pan and spread it evenly with a spatula for even baking.
  8. Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean, indicating it’s fully cooked.
  9. Cool the Bread: Let the bread cool in the pan for about 10 minutes to set, then remove it and transfer to a wire rack to cool completely before slicing. This prevents the bread from becoming soggy.

Notes

  • For extra lemon flavor, consider adding a simple lemon glaze or dusting the top with powdered sugar before serving.
  • Ensure cream cheese and butter are softened to room temperature for easier mixing and better texture.
  • If buttermilk is unavailable, you can make a substitute by adding 1/2 tablespoon lemon juice or vinegar to 1/2 cup milk and letting it sit for 5 minutes.
  • Store leftover bread wrapped tightly at room temperature for up to 3 days or in the refrigerator for up to a week.
  • This bread can also be frozen for up to 2 months; thaw it overnight in the refrigerator before serving.

Nutrition

Keywords: lemon bread, cream cheese bread, quick bread, lemon dessert, moist cake, lemon zest, lemon juice, breakfast bread

Find it online: https://bakedbylisa.com/lemon-cream-cheese-bread-recipe/