Lemon Cream Cheese Bread

Lemon Cream Cheese Bread


Regarding the bread:

  1. 1/2 cup (1 stick) softened unsalted butter
  2. 1 cup of sugar, granulated
  3. Two big eggs
  4. One-fourth cup sour cream
  5. one-fourth cup milk
  6. two lemons’ zests
  7. One lemon’s juice
  8. One tsp vanilla essence
  9. Two cups of all-purpose flour
  10. One tsp baking powder
  11. One-half tsp baking soda
  12. /4 tsp salt

About the filling of cream cheese:

  1. 8 ounces of softened cream cheese
  2. 1/4 cup of sugar, granulated
  3. One tablespoon of flour for all purposes
  4. One big egg One lemon’s zest
    Regarding the lemon glaze:
  5. One cup of sugar powder
  6. two to three teaspoons of freshly squeezed lemon juice
  7. one lemon’s zest


  • 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.
  • In a sizable mixing basin, blend the Beat together melted butter and powdered sugar until frothy and light.
    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.
  • Fill the loaf pan with half of the lemon bread batter. Evenly distribute the cream cheese filling using a spoon.
  • Transfer the leftover lemon bread mixture onto the Cover the filling with the cream cheese filling, smoothing it out.
  • 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 baked, take it out of the oven and allow it to cool in the pan for ten minutes before moving it to a wire rack to finish cooling.
  • Pour the lemon glaze over the bread that has cooled. Permit the Let the glaze solidify for few minutes prior to slicing and serving.
  • Savor your mouthwatering lemon cream cheese toast as a snack or sweet treat!

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