Lemon Cream Cheese Bread (Print Version)
# Ingredients:
→ For the Bread
01 -
1 1/2 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1/4 teaspoon salt
05 -
1/2 cup unsalted butter, softened until it gives slightly when pressed
06 -
1 cup granulated sugar
07 -
2 large eggs, at room temperature
08 -
1/2 cup full-fat sour cream
09 -
1/4 cup freshly squeezed lemon juice (about 2 medium lemons)
10 -
1 tablespoon fresh lemon zest (from about 2 lemons)
→ For the Cream Cheese Swirl
11 -
4 oz (115g) cream cheese, softened until very smooth
12 -
1/4 cup granulated sugar
13 -
1 large egg yolk
14 -
1 tablespoon fresh lemon juice
# Instructions:
01 -
Start by getting your oven nice and toasty at 175°C (350°F). While it's heating up, grab your 9×5-inch loaf pan and give it a good coating of butter and flour - this will make sure your bread comes out like a dream.
02 -
In a medium bowl, whisk together your flour, baking powder, baking soda, and salt until they're perfectly combined. This mix is going to give your bread that perfect rise and texture.
03 -
Time to make the heart of your bread! In a large bowl, beat your softened butter and sugar together until it's light and fluffy - about 3 minutes of mixing should do it. Add those eggs one at a time, mixing well after each. Then fold in your sour cream, fresh lemon juice, and zest until everything's looking happy together.
04 -
Now comes the gentle part - gradually add your dry ingredients to your wet mixture, folding just until they're combined. Be careful not to overmix; we want this bread tender and light!
05 -
In a separate bowl, beat together your softened cream cheese, sugar, egg yolk, and lemon juice until it's silky smooth. This is going to create those gorgeous, creamy swirls throughout your bread.
06 -
Pour half of your bread batter into the prepared pan. Add dollops of half the cream cheese mixture on top, then use a knife to create gentle swirls. Top with the remaining batter and cream cheese mixture, and swirl again to make a beautiful marbled pattern.
07 -
Slide your creation into the oven and bake for 55-65 minutes. You'll know it's done when a toothpick comes out clean from the center. Let it rest in the pan for 10 minutes before moving to a wire rack to cool completely.
# Notes:
01 -
For an extra burst of lemony goodness, try drizzling a simple lemon glaze over the cooled bread
02 -
Make sure your cream cheese is properly softened - this is key for achieving those perfect, lump-free swirls