Lemon Cream Cheese Bread Citrus

Bright citrus notes shine in every bite of this Lemon Cream Cheese Bread with Citrus Glaze which I bake whenever I need a little sweet pick-me-up. It is perfectly moist with a creamy crumb thanks to cream cheese and a tangy finish that keeps everyone coming back for seconds. This loaf disappears quickly at my house and always feels special enough for any occasion.

The first time I made this bread I brought it still warm to a book club and not a single crumb was left by the end of the night. Now my kids ask for it every time the lemons start ripening on our tree.

Ingredients

• Cream cheese: Softened for ultra creamy texture I recommend brick style and always use full fat for the richest flavor
• Unsalted butter: Soft and at room temperature for easy blending Choose high quality European butter if possible
• Granulated sugar: Gives the loaf a sweet finish and creates a delicate golden crust
• Large eggs: Lend structure and richness Always use fresh eggs for best rise
• Lemon zest: Sourced from unwaxed lemons for maximum fragrance and bright color
• Fresh lemon juice: The star of the show choose tart juicy lemons and squeeze just before using
• All-purpose flour: Go for unbleached for a softer crumb and more flavor
• Baking powder and baking soda: Both for helpful lift and a tender crumb
• Salt: Not just for balance but crucial for highlighting the citrus notes
• Sour cream or plain yogurt: Adds moisture and some tang choose full fat for a richer texture
• Vanilla extract: Vanilla rounds out the citrus for a more complex finish always opt for real vanilla
• Powdered sugar: Used in the glaze for an ultra smooth topping sift before using for best texture
• Fresh orange juice: In the glaze for another layer of citrus flavor and natural sweetness
• More lemon zest and juice: For the glaze to amplify the citrus brightness

Step by Step Instructions

Prepare the Loaf Pan:

Grease and flour a nine by five inch loaf pan or line it with parchment for easy removal This prevents sticking and helps the bread release cleanly

Cream the Dairy:

In a large bowl beat the cream cheese and butter until the mixture is perfectly smooth and creamy This step sets up a velvety base for your bread

Add Sugar and Aerate:

Beat in the granulated sugar Keep mixing until the blend is pale and fluffy This aeration helps the loaf rise and get light

Incorporate Eggs and Citrus:

Add eggs one at a time mixing well with each addition Stir in the lemon zest and juice to allow the flavors to infuse the batter

Combine Dry Ingredients:

In a separate bowl whisk together flour baking powder baking soda and salt Stir well to evenly spread out the leavening

Mix Batter in Stages:

Add the dry ingredients to the wet mixture in three batches alternating with the sour cream and vanilla Begin with a third of the dry mix then half the sour cream then repeat until all ingredients are gently combined Do not overmix This prevents a tough loaf and keeps crumb tender

Fill and Bake:

Pour the batter evenly into your prepared pan Smooth the top with a spatula for even rising

Bake and Check:

Slide into the oven and bake for fifty to sixty minutes A toothpick should come out clean when inserted in the center If the top browns too quickly tent loosely with foil

Cool the Bread:

Let the bread rest in the pan for ten minutes This sets the crumb before turning it out onto a rack Allow to cool fully to avoid a gummy center under the glaze

Make the Citrus Glaze:

In a small bowl whisk powdered sugar orange juice lemon juice and lemon zest until glossy and smooth This combination creates a sweet tangy finish that is irresistible

Glaze and Serve:

Drizzle the glaze back and forth over the cooled bread Pool a little extra around the edges for dramatic effect Let the glaze set before slicing

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The cream cheese really steals the show here making the loaf extra rich and meltingly soft With every slice I remember my grandmother’s kitchen filled with the scent of fresh lemons and cake cooling on the counter

Storage Tips

This bread keeps wonderfully at room temperature stored in an airtight container for up to three days If you need it to last longer store it in the refrigerator tightly wrapped where it will keep for up to one week For longer storage freeze individual slices wrapped tightly and thaw overnight for an easy treat

Ingredient Substitutions

No sour cream You can use full fat plain yogurt for similar moisture and tang Do not substitute with low fat or nonfat or you will lose the silky crumb If fresh lemons are unavailable bottled lemon juice will work in a pinch but fresh zest is nonnegotiable For the glaze if you have no orange juice more lemon juice and a spoonful of milk can stand in

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Serving Suggestions

Slice and serve as a breakfast treat with tea or coffee This bread also pairs beautifully with fresh berries or a dollop of whipped cream It is special enough to serve at brunch but simple enough for a weeknight dessert My family loves it for picnics or packed in school lunches

Cultural and Historical Context

Quick breads like this became popular in American kitchens for their ease and flexibility needing no yeast and only one bowl Cream cheese adds a modern touch for extra decadence Citrus in baking dates back to tea cakes enjoyed with afternoon tea making this recipe both timeless and a little nostalgic

Recipe FAQs

→ How can I achieve a moist texture in the bread?

Ensure the cream cheese and butter are thoroughly softened and mixed until creamy, and alternate adding dry ingredients and sour cream for a tender crumb.

→ Can I substitute yogurt for sour cream?

Yes, plain yogurt works beautifully, providing similar moisture and tang without altering the texture.

→ How do I intensify the lemon flavor?

Increase the amount of lemon zest or juice in both the batter and glaze for a stronger citrus note.

→ What prevents the bread from over-browning?

Tent the loaf with foil if it browns quickly during baking, which shields the top and prevents burning while the interior cooks.

→ How should the bread be stored?

Keep at room temperature for up to three days, or refrigerate for up to a week. Loaf also freezes well for longer storage.