Lemon Cream Cheese Bread Citrus (Print Version)
Moist lemon loaf with rich cream cheese and a vibrant citrus glaze, perfect for any sweet tooth.
# Ingredients:
→ Bread
01 -
225 g cream cheese, softened
02 -
115 g unsalted butter, softened
03 -
200 g granulated sugar
04 -
2 large eggs
05 -
2 teaspoons finely grated lemon zest
06 -
60 ml fresh lemon juice
07 -
190 g all-purpose flour
08 -
1 teaspoon baking powder
09 -
0.5 teaspoon baking soda
10 -
0.5 teaspoon salt
11 -
120 g sour cream or plain yogurt
12 -
1 teaspoon vanilla extract
→ Citrus Glaze
13 -
60 g powdered sugar
14 -
2 tablespoons fresh orange juice
15 -
1 tablespoon fresh lemon juice
16 -
0.5 teaspoon finely grated lemon zest
# Steps to Follow:
01 -
Preheat oven to 175°C. Grease and flour a 23 x 13 cm loaf pan, or line with parchment paper.
02 -
In a large mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
03 -
Add granulated sugar and beat on medium speed until light and fluffy, about 2–3 minutes.
04 -
Add eggs one at a time, mixing well after each addition. Stir in lemon zest and lemon juice.
05 -
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
06 -
Gradually add the dry mixture to the wet ingredients, alternating with sour cream (or yogurt) and vanilla extract. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
07 -
Pour the batter into the prepared loaf pan and smooth the surface with a spatula.
08 -
Bake for 50–60 minutes. The bread is done when a toothpick inserted into the center emerges clean. If browning too quickly, tent with aluminum foil.
09 -
Cool in the loaf pan for 10 minutes, then transfer to a wire rack to cool completely.
10 -
In a small bowl, whisk powdered sugar with orange juice, lemon juice, and lemon zest until smooth.
11 -
Drizzle glaze over the cooled bread, allowing it to drip along the sides.
# Additional Notes:
01 -
Best enjoyed slightly warm or at room temperature.
02 -
Increase lemon zest or juice for a more pronounced citrus flavor.
03 -
Fold in 1–2 tablespoons poppy seeds for a festive presentation.
04 -
Store at room temperature for up to 3 days or refrigerate for up to 1 week.
05 -
Prepare the glaze ahead and refrigerate; stir before use.