Description
Lemon Cream Cheese Bread combines tangy lemon zest with rich cream cheese swirls for a moist, flavorful loaf perfect for breakfast, brunch, or snacks. Easy to make and visually stunning, it’s sure to become a family favorite.
Ingredients
Scale
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/3 cup canola oil
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and grease a standard loaf pan.
- In a large bowl, whisk sugar, eggs, sour cream, lemon zest, lemon juice, vanilla extract, and canola oil until smooth.
- In another bowl, sift flour, baking powder, and salt.
- Gradually add dry ingredients to wet, stirring gently until just combined; avoid overmixing.
- In a small bowl, blend softened cream cheese and powdered sugar until smooth.
- Pour half the batter into the loaf pan; add half the cream cheese mixture and swirl gently with a knife.
- Add remaining batter and top with remaining cream cheese; swirl again for marbled effect.
- Bake 65-70 minutes; after 35 minutes, cover with foil to prevent over-browning. Bread is done when toothpick comes out clean.
- Cool completely in pan before slicing to set cream cheese swirl.
Notes
Avoid overmixing batter to keep bread tender. Check doneness with toothpick to prevent overbaking. Store leftovers in airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg