This moist lemon bread is not just a treat for your taste buds; it’s a sensory experience that combines the tangy zest of lemon with the rich creaminess of cream cheese. Perfect for breakfast, brunch, or as a sweet afternoon snack.
Ingredients
Scale:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup cream cheese, softened
1/4 cup fresh lemon juice
2 teaspoons lemon zest
1 cup powdered sugar (for glaze)
2 tablespoons fresh lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set it aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter and sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the cream cheese to the butter mixture and mix until smooth.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Stir in the lemon juice and lemon zest until combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can affect the texture of the bread.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
If desired, prepare the glaze by mixing the powdered sugar and lemon juice in a small bowl until smooth. Drizzle over the cooled bread before slicing.
