Zesty Lemon Cream Cheese Loaf
Craving a dessert that’s equal parts refreshing and indulgent? This Lemon Cream Cheese Loaf hits all the right notes. With its soft, moist crumb and a velvety cream cheese center, each bite offers a perfect blend of tangy citrus and rich creaminess. Whether you’re baking for a special event or simply want a sweet treat to enjoy with tea or coffee, this lemon loaf is sure to become a new favorite.
Why You’ll Adore This Recipe
What makes this lemon loaf truly stand out is the luscious ribbon of cream cheese nestled inside. The bright lemon zest adds a cheerful burst of flavor, while the glaze on top brings everything together with a hint of sweetness. It’s light, flavorful, and effortlessly elegant—ideal for spring brunches, picnics, or an afternoon snack.
Ingredients Breakdown
For the Lemon Cake:
½ cup butter, softened – Adds richness and keeps the texture moist
1 cup granulated sugar – Sweetens the loaf while balancing the tart lemon
3 large eggs – Help with structure and moisture
2 tablespoons lemon zest – Delivers a fresh, citrusy punch
2 tablespoons lemon juice – Boosts the lemon flavor
1 teaspoon vanilla extract – Rounds out the taste
1 ½ cups all-purpose flour – The structure of your loaf
¼ teaspoon salt – Enhances all the flavors
¼ teaspoon baking soda
¼ teaspoon baking powder – Both help the loaf rise and stay fluffy
⅓ cup sour cream – Keeps the crumb tender and adds a slight tang
For the Cream Cheese Layer:
8 oz cream cheese, room temperature – Adds a creamy, dreamy middle
1 large egg – Helps bind the filling
¼ cup sugar – Sweetens the cream cheese
3 tablespoons all-purpose flour – Keeps the layer from becoming runny
For the Lemon Glaze:
½ cup powdered sugar
2 tablespoons fresh lemon juice – Whisked into a bright, smooth drizzle
How to Make It
1. Prepare Your Oven and Pan
Set your oven to 350°F (175°C). Grease and flour an 8x4-inch loaf pan to prevent sticking.
2. Make the Cake Batter
In a large bowl, beat the butter and sugar until fluffy. Add the eggs one at a time, beating well after each. Mix in the lemon zest, juice, and vanilla. In a separate bowl, combine the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet, mixing until smooth. Fold in the sour cream last.
3. Mix the Cream Cheese Filling
In another bowl, beat the cream cheese, sugar, egg, and flour until smooth and creamy.
4. Assemble the Loaf
Pour half of the lemon batter into your prepared pan. Spread the cream cheese mixture gently on top, then cover with the remaining batter. Smooth the top as best you can.
5. Bake It to Perfection
Place the loaf in the oven and bake for about 50 minutes. Check for doneness with a toothpick—it should come out clean or with a few moist crumbs. If the top browns too fast, loosely tent with foil for the last 10 minutes.
6. Cool and Glaze
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. While it cools, whisk together powdered sugar and lemon juice. Drizzle over the cooled loaf for that final touch of sweetness.
Serving Suggestions
This lemon cream cheese loaf is delicious all on its own, but it also pairs beautifully with a warm mug of tea or a chilled glass of lemonade. It’s just sweet enough for dessert, but light enough for a morning pick-me-up.
Tips & Storage
Storing Leftovers: Keep any leftover slices in an airtight container in the refrigerator for up to 5 days.
Freezing Instructions: You can freeze the entire loaf. Wrap it tightly in plastic wrap and then place in a freezer bag. It will keep well for up to 3 months. Let it thaw at room temperature before serving.
Final Thoughts
Simple ingredients. Incredible flavor. This Lemon Cream Cheese Loaf is a perfect example of how a few basic items can transform into something truly special. The moist cake, the creamy filling, and that zingy glaze combine for a treat that’s unforgettable. Once you bake it, don’t be surprised if it disappears in no time—everyone will be asking for the recipe!
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