Directions:
1. Preheat the Oven:
Set your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper for easy removal.
2. Prepare the Dry Ingredients:
In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the rising agents are evenly distributed, giving the bread a nice, fluffy texture.
3. Mix the Wet Ingredients:
In a separate large bowl, beat together the softened butter and sugar until light and creamy, about 2-3 minutes. Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest, which will infuse the bread with a bright, fresh citrus flavor.
4. Add the Buttermilk:
Slowly add the buttermilk to the wet mixture, alternating with the dry ingredients. Begin and end with the dry ingredients, stirring just until combined. Be careful not to overmix, as this can result in a dense loaf.
5. Make the Cream Cheese Filling:
In another bowl, beat together the softened cream cheese, sugar, egg, lemon juice, and vanilla extract until smooth and creamy. This mixture will serve as a rich, tangy center for the bread.
6. Assemble the Bread:
Pour half of the bread batter into the prepared loaf pan. Spread the cream cheese filling evenly on top, leaving about ½ inch from the edges to prevent it from spilling out. Then, gently spread the remaining bread batter over the cream cheese layer.
7. Bake:
Place the loaf in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs (you may hit the cream cheese layer, so test around it). If the top of the bread is browning too quickly, you can cover it loosely with foil during the last 15 minutes of baking.
8. Cool:
Let the bread cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely. This step is important to allow the cream cheese filling to set properly.
9. Add the Lemon Glaze (Optional):
Once the bread is fully cooled, whisk together the powdered sugar and lemon juice to make a glaze. Drizzle it over the top of the loaf for an extra burst of lemony sweetness.
Tips and Tricks:
• Fresh lemons are key to achieving the best flavor. Be sure to use freshly squeezed lemon juice and zest for a bright, vibrant taste.
• Room temperature ingredients: Make sure your butter, eggs, and cream cheese are at room temperature before mixing. This ensures a smooth, even batter and filling.
• Storage: Lemon Cream Cheese Bread can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to a week. If refrigerating, you may want to slightly warm the bread before serving to soften the texture.
• Freezing: This bread also freezes beautifully. Wrap the cooled loaf tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.
Variations:
• Lemon Blueberry Cream Cheese Bread: Fold in a cup of fresh blueberries into the bread batter for an added burst of fruity flavor.
• Lemon Poppy Seed Cream Cheese Bread: Add 1-2 tablespoons of poppy seeds to the batter for a delightful crunch.
• Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend for those with gluten sensitivities.
Serving Suggestions:
Lemon Cream Cheese Bread is versatile and can be enjoyed in a variety of ways:
• Breakfast: Pair it with a cup of coffee or tea for a sweet morning treat.
• Dessert: Serve it with a scoop of vanilla ice cream or fresh berries for an indulgent dessert.
• Snack: It’s perfect for a mid-afternoon snack when you’re craving something sweet but not overly heavy.
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