Description
This Lemon Cream Cheese Bread is moist, zesty, and swirled with rich cream cheese for the perfect balance of bright and creamy. It’s easy to make, gorgeous to slice, and tastes like spring in a loaf pan!
Ingredients
Lemon Bread:
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1 ½ cups (190g) all-purpose flour (or gluten-free 1:1 blend)
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1 tsp baking powder
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¼ tsp baking soda
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½ tsp salt
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½ cup (120ml) vegetable oil
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¾ cup (150g) granulated sugar
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2 large eggs
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½ cup (120g) plain Greek yogurt
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2 tbsp fresh lemon juice
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1 tbsp lemon zest
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1 tsp vanilla extract
Cream Cheese Filling:
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8 oz (225g) cream cheese, softened
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¼ cup (50g) sugar
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1 egg yolk
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½ tsp vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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In another bowl, whisk oil, sugar, eggs, yogurt, lemon juice, zest, and vanilla.
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Combine wet and dry mixtures; stir until just combined.
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In a small bowl, mix cream cheese, sugar, yolk, and vanilla until smooth.
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Pour half the lemon batter into pan. Spread cream cheese mixture over it. Add remaining batter on top.
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Bake for 50–60 minutes or until a toothpick inserted (not in cream cheese) comes out clean.
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Cool in pan 10 minutes, then transfer to wire rack.
Notes
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Use room temperature cream cheese for smooth blending.
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Tent with foil halfway if browning too quickly.
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Chill before slicing for clean layers.
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Store in fridge for best texture and longevity.
- Prep Time: 15
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American