Lemon Cream Cheese Bread
Lemon cream cheese bread is a moist, velvety loaf filled with zesty lemon and creamy cheese flavors. The soft crumb and golden crust make every slice a bright and comforting treat, perfect for breakfast, brunch, or an afternoon pick-me-up.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 ounces cream cheese softened
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ½ cup milk
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9 x 5 inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened cream cheese and butter using an electric mixer until smooth and fluffy.
- Add the sugar and continue to beat until light and creamy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the lemon juice, lemon zest, and vanilla extract until combined.
- Add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just incorporated. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.
Nutrition
Calories: 280kcalCarbohydrates: 36gProtein: 4gFat: 13gSodium: 240mgFiber: 1gSugar: 20g
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