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Lemon Cream Cheese Bread Recipe

Lemon Cream Cheese Bread Recipe
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★★★★★

5.2 from 11 reviews

This Lemon Cream Cheese Bread is a moist, tender, and flavorful loaf, combining the tangy brightness of lemon with the rich creaminess of cream cheese. Perfect for breakfast, dessert, or a delightful snack, this quick bread bakes up soft with a subtle citrus aroma and a luscious crumb.

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 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 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 becomes light and fluffy, about 2-3 minutes.
  3. Add Eggs: Incorporate the eggs one at a time, beating well after each addition to ensure they are fully blended into the batter.
  4. Add Lemon Flavor: Mix in the lemon juice and lemon zest to infuse the batter with fresh citrus aroma and flavor.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
  6. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Stir gently until just combined to avoid overmixing.
  7. Pour Batter into Pan: Transfer the batter to the prepared loaf pan, spreading it evenly for uniform baking.
  8. Bake: Place in the oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely, which helps it set and makes slicing easier.

Notes

  • Ensure butter and cream cheese are softened to room temperature for smooth creaming and an airy batter.
  • Do not overmix the batter once dry ingredients are added to avoid a dense bread.
  • If you don’t have buttermilk, you can substitute with 1/2 cup milk mixed with 1/2 tablespoon lemon juice or vinegar; let it sit for 5 minutes before using.
  • Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Optional: For added texture, fold in 1/2 cup of poppy seeds or chopped nuts before baking.

Nutrition

Keywords: lemon bread, cream cheese bread, quick bread, lemon dessert, citrus bread, breakfast bread

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