Description
Moist and tender lemon bread swirled with a creamy, tangy cream cheese filling and topped with a bright lemon glaze. Perfect for breakfast, brunch, or a sweet treat!
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 cups powdered sugar
- 1/4 cup lemon juice (or more, to desired consistency)
- 1 teaspoon lemon zest
Instructions
- Prepare the Cream Cheese Swirl: In a medium bowl, combine the softened cream cheese and 1/2 cup of granulated sugar. Beat until smooth and creamy. Add the egg, lemon juice, and lemon zest. Beat until fully incorporated. Set aside.
- Make the Lemon Bread Batter: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a large bowl, cream together the softened butter and 1 3/4 cups of granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Assemble and Bake: Pour half of the bread batter into the prepared loaf pan. Spread evenly.
- Spoon the cream cheese swirl over the batter in dollops.
- Pour the remaining bread batter over the cream cheese swirl, spreading evenly.
- Use a knife or skewer to swirl the cream cheese mixture into the batter.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- Prepare the Lemon Glaze: In a medium bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Add more lemon juice, a teaspoon at a time, until you reach your desired consistency.
- Glaze and Serve: Once the bread is completely cool, drizzle the lemon glaze over the top. Let the glaze set for a few minutes before slicing and serving.
Notes
- Use room temperature ingredients for best results.
- Don’t overmix the batter.
- Check for doneness with a skewer.
- Let the bread cool completely before glazing.
- Store the bread in an airtight container at room temperature for up to 3 days.
- Add poppy seeds for extra texture and flavor.
- Experiment with different citrus fruits.
- Make mini loaves by dividing the batter into mini loaf pans and adjusting the baking time.
- Prep Time: 25 minutes
- Cook Time: 55 minutes