Prep Time: 15minutes minutes
Cook Time: 55minutes minutes
Total Time: 1hour hour 10minutes minutes
Servings: 8
- 1½ cups 190 g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup 115 g unsalted butter, softened
- 1 cup 200 g granulated sugar
- 2 large eggs room temperature
- ½ cup 120 ml milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 8 oz 225 g cream cheese, softened
- ¼ cup 50 g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Preheat oven to 350°F (175°C). Grease and lightly flour a standard loaf pan or line it with parchment paper.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Prepare the lemon batter:
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in milk, lemon juice, lemon zest, and vanilla. Gradually mix in the dry ingredients until just combined.
- Make the cream cheese layer:
- In a separate bowl, beat cream cheese and sugar until smooth. Add egg and vanilla, mixing until creamy.
- Assemble the bread:
- Pour half of the lemon batter into the loaf pan. Spoon the cream cheese mixture evenly over it. Top with remaining lemon batter. Gently swirl with a knife if desired.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out mostly clean (a little cream cheese is okay).
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Tip: For extra lemon flavor, drizzle with a simple lemon glaze made from powdered sugar and lemon juice once cooled.- If you want, I can also:Write a Pinterest description
- Create a nutrition estimate
- Adapt it to mini loaves or muffins
