Lemon Cream Cheese Bread

Components:

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

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.
• 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!