This delightful loaf combines the brightness of citrus with the rich, creamy texture of cream cheese, resulting in a sweet and tangy experience that’s perfect for breakfast, brunch, or a midday snack.
Ingredients
Scale:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
8 oz cream cheese, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup fresh lemon juice (about 1-2 lemons)
Zest of 1 lemon
1 cup powdered sugar (optional)
2 tablespoons fresh lemon juice (for frosting, optional)
Instructions
Preheat your oven to 350°F (175°C).
Grease a 9x5 inch loaf pan with butter or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the softened cream cheese and butter together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Gradually add the granulated sugar to the cream mixture, beating until well combined and the mixture is light in color.
Mix in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Add the vanilla extract, lemon juice, and lemon zest to the mixture and blend well.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Pour the batter into the prepared loaf pan, spreading it evenly.
Place the loaf in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely.
