Of course! Lemon Cream Cheese Bread is a fantastic choice. It’s a beautiful fusion of a moist, tangy lemon loaf and a rich, creamy cheesecake swirl.
Here is a detailed, recipe-style guide to making an exceptional loaf, complete with tips for success.
Lemon Cream Cheese Bread
This recipe yields one stunning 9×5 inch loaf. It’s perfect for brunch, a sweet snack, or a dessert.
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Ingredients:
For the Cream Cheese Filling:
· 8 oz (225g) full-fat cream cheese, softened to room temperature
· 1/4 cup (50g) granulated sugar
· 1 large egg, at room temperature
· 1 tablespoon all-purpose flour
· 1 teaspoon vanilla extract
· Zest of 1 lemon
For the Lemon Bread:
· 1 ½ cups (190g) all-purpose flour
· 1 teaspoon baking powder
· 1/2 teaspoon baking soda
· 1/2 teaspoon salt
· 3/4 cup (150g) granulated sugar
· 2 tablespoons lemon zest (from about 2-3 lemons)
· 1/2 cup (120ml) unsalted butter, melted and slightly cooled
· 2 large eggs, at room temperature
· 1/3 cup (80ml) fresh lemon juice (from the zested lemons)
· 1/2 cup (120ml) plain yogurt or sour cream (full-fat preferred)
For the Lemon Glaze (Optional but highly recommended):
· 1 cup (120g) powdered sugar, sifted
· 2-3 tablespoons fresh lemon juice
· 1 teaspoon lemon zest
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Instructions:
1. Prepare the Pan and Oven:
· Preheat your oven to 350°F (175°C).
· Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the two long sides. This makes removing the baked loaf incredibly easy.
2. Make the Cream Cheese Filling:
· In a medium bowl, beat the softened cream cheese with an electric hand mixer (or a whisk) until smooth and creamy.
· Add the sugar, egg, flour, vanilla, and lemon zest. Beat on medium speed until the mixture is completely smooth and well combined. Set aside.
3. Make the Lemon Bread Batter:
· In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
· In a large bowl, place the 3/4 cup sugar and lemon zest. Use your fingers to rub them together for a minute. This releases the incredible lemon oils and intensifies the flavor.
· To the sugar/zest mixture, add the melted butter, eggs, lemon juice, and yogurt (or sour cream). Whisk vigorously until the mixture is completely smooth and emulsified.
· Gently fold the dry ingredients into the wet ingredients using a spatula. Mix just until the last streaks of flour disappear. Do not overmix; a few lumps are okay.
4. Assemble the Loaf:
· Pour about two-thirds of the lemon batter into the prepared loaf pan and smooth it into an even layer.
· Carefully pour all of the cream cheese filling over the first layer of batter, spreading it evenly to the edges.
· Dollop the remaining lemon batter over the top of the cream cheese layer. It’s okay if it doesn’t cover it completely; it will spread as it bakes.
· For a beautiful marbled effect, take a thin knife or a skewer and gently swirl it through the two batters in a figure-8 pattern. Don’t over-swirl, or the layers will blend together.
5. Bake:
· Bake for 50-65 minutes. This is a dense, moist loaf. It’s done when the top is golden brown and a toothpick inserted into the lemon bread part (not the cream cheese swirl) comes out clean or with a few moist crumbs.
· The center should still have a slight jiggle due to the cheesecake layer, but the edges will be set.
6. Cool Completely:
· This is the most critical step for clean slices! Let the loaf cool in the pan on a wire rack for at least 1 hour.
· Then, use the parchment paper overhang to lift the loaf out of the pan and let it cool completely on the rack, about 2 more hours. If you try to slice it while warm, the cream cheese will be runny.
7. Glaze and Serve:
· Once the loaf is completely cool, make the glaze. Whisk the sifted powdered sugar with lemon juice until smooth. Start with 2 tablespoons and add more until you reach a thick but pourable consistency.
· Drizzle the glaze over the top of the loaf, allowing it to drip down the sides.
· Sprinkle with extra lemon zest for a beautiful finish.
· Slice with a sharp knife, wiping it clean between cuts for neat slices.
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Chef’s Tips for Success:
· Room Temperature is Key: Having your cream cheese, eggs, and yogurt at room temperature ensures a smooth, lump-free filling and batter that bakes evenly.
· Don’t Over-Swirl: A few gentle figure-8 motions are all you need. Over-swirling will cause the cream cheese to disappear into the batter.
· Don’t Over-Bake: The cream cheese layer might make the toothpick test tricky. Rely on the visual cues: a golden top and set edges. The loaf will continue to set as it cools.
· Zest First, Juice Second: Always zest your lemons before you juice them. It’s much easier!
· Storage: Store any leftovers (good luck with that!) in an airtight container in the refrigerator for up to 5 days due to the cream cheese. It can also be frozen (without glaze) for up to 3 months. Thaw overnight in the fridge.
Enjoy your baking! This Lemon Cream Cheese Bread is sure to impress.