Lemon Cream Cheese Bread (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1/2 cup unsalted butter, softened
02 -
1 cup granulated sugar
03 -
4 ounces cream cheese, softened
04 -
2 large eggs
05 -
2 tablespoons lemon juice
06 -
1 tablespoon lemon zest
07 -
1/2 cup buttermilk
→ Dry Ingredients
08 -
1 and 1/2 cups all-purpose flour
09 -
1 teaspoon baking powder
10 -
1/2 teaspoon baking soda
11 -
1/4 teaspoon salt
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
02 -
In a large mixing bowl, cream together the softened butter, granulated sugar, and cream cheese until light and fluffy. This should take about 2-3 minutes.
03 -
Add in the eggs, one at a time, beating well after each addition until fully incorporated.
04 -
Mix in the lemon juice and lemon zest.
05 -
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
06 -
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
07 -
Pour the batter into the prepared loaf pan and spread it out evenly.
08 -
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
09 -
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
# Notes:
01 -
For a nuttier texture, you can add 1/2 cup of chopped walnuts or pecans to the batter. If you’d like a bit more sweetness, consider adding a lemon glaze by mixing powdered sugar with a little lemon juice and drizzling it over the cooled bread.
02 -
Reducing the lemon zest to 1 teaspoon makes the bread less tangy for picky eaters.