LEMON CREAM CHEESE BREAD
A delicious treat with a creamy texture and a zesty lemon flavor is lemon cream cheese toast. This is a dish that you should try:
Components:
Regarding the bread:
- 1/2 cup (1 stick) softened unsalted butter
- cup of sugar, granulated
- Two big eggs
- One-fourth cup sour cream
- one-fourth cup milk
- two lemons’ zests
- One lemon’s juice
- One tsp vanilla essence
- Two cups of all-purpose flour
- One tsp baking powder
- One-half tsp baking soda
- 1/4 tsp salt
About the filling of cream cheese:
- 8 ounces of softened cream cheese
- 1/4 cup of sugar, granulated
- One tablespoon of flour for all purposes
- One big egg One lemon’s zest
Regarding the lemon glaze: - One cup of sugar powder
- two to three teaspoons of freshly squeezed lemon juice
- one lemon’s zest
Guidelines:
- Set the oven temperature to 350°F (175°C). For easy removal, line a 9-by-5-inch loaf pan with parchment paper or grease and flour it.
- Beat the softened butter and granulated sugar in a sizable mixing basin until the mixture is light and fluffy.
One egg at a time, add them, beating thoroughly after each addition. - Add the milk, vanilla essence, lemon zest, lemon juice, and sour cream; stir until thoroughly blended.
- Sift the flour, baking soda, baking powder, and salt in a separate basin.
- Mixing until just incorporated, gradually add the dry ingredients to the wet ones. Take cautious not to blend too much.
- To make the cream cheese filling, softened cream cheese, flour, egg, granulated sugar, and lemon zest should all be beaten together until smooth and creamy in a separate bowl.
- Transfer half of the lemon bread. Batter into the loaf pan that has been ready. Evenly distribute the cream cheese filling using a spoon.
- Scatter the leftover lemon bread batter onto the cream cheese filling, making sure it covers the filling completely.
- To create a marbled effect, gently swirl the batter and cream cheese filling together using a knife or skewer.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven. - As the bread bakes, make the lemon glaze by combining the powdered sugar, freshly squeezed lemon juice, and zest of lemon in a homogeneous mixture. If necessary, adjust the consistency by adding additional powdered sugar or lemon juice.
- When the bread is done, take it out of the oven and allow it to cool in the Allow it to cool completely in the pan for ten minutes before moving it to a wire rack.
- Pour the lemon glaze over the bread that has cooled. Slice and serve after letting the glaze set for a few minutes.
Savor your mouthwatering lemon cream cheese toast as a snack or sweet treat!