This luscious lemon cream cheese loaf is a delightful combination of tangy lemon flavor and rich cream cheese, creating a moist, tender loaf that’s perfect for any occasion. Whether enjoyed as a breakfast treat, afternoon snack, or dessert, this lemon loaf is sure to impress with its bright, zesty flavor and smooth texture.
Ingredients:
For the Loaf:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- Zest of 1 large lemon
- 1/2 cup buttermilk (or whole milk)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- Zest of 1 lemon (optional, for garnish)
Step-by-Step Guide:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Cream Cheese:
- In a large mixing bowl, beat the softened butter and cream cheese together with an electric mixer until smooth and creamy, about 2-3 minutes.
- Gradually add the granulated sugar and continue to beat until light and fluffy.
- Add the Eggs and Flavorings:
- Beat in the eggs, one at a time, mixing well after each addition.
- Add the vanilla extract, lemon juice, and lemon zest, and mix until combined.
- Combine the Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the buttermilk. Begin and end with the dry ingredients.
- Mix on low speed until just combined, being careful not to overmix.
- Bake the Loaf:
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs.
- If the loaf begins to brown too quickly on top, cover it loosely with aluminum foil during the last 10-15 minutes of baking.
- Cool the Loaf:
- Remove the loaf from the oven and let it cool in the pan for 10 minutes.
- Carefully transfer the loaf to a wire rack to cool completely.
- Prepare the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth and pourable.
- If desired, add the lemon zest to the glaze for extra lemon flavor and a decorative touch.
- Glaze the Loaf:
- Once the loaf is completely cool, drizzle the lemon glaze over the top, allowing it to run down the sides.
- Let the glaze set for about 15-20 minutes before slicing and serving.
Tips:
- Storage: Store any leftover loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor and texture.
- Freezing: This loaf freezes well! Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw at room temperature before serving.
- Add-ins: For a variation, fold in 1/2 cup of fresh or frozen blueberries into the batter before baking.
This luscious lemon cream cheese loaf is a true treat for lemon lovers. The combination of tangy lemon flavor, creamy texture, and sweet glaze makes this loaf irresistibly delicious. Perfect for any occasion, this loaf is sure to be a hit with everyone who tries it. Enjoy baking and sharing this delightful recipe with your family and friends!
