Lemon Cream Cheese Bread (Print Version)
# Ingredients:
→ Batter
01 -
115 g unsalted butter, softened
02 -
200 g granulated sugar
03 -
113 g cream cheese, softened
04 -
2 large eggs
05 -
155 g all-purpose flour
06 -
2 g baking powder
07 -
2 g baking soda
08 -
1 g salt
09 -
Zest of 1 lemon
10 -
45 ml freshly squeezed lemon juice
11 -
5 ml vanilla extract
12 -
60 ml milk
# Instructions:
01 -
Preheat oven to 175°C. Grease a 23 x 13 cm loaf pan.
02 -
In a large mixing bowl, beat the softened butter, granulated sugar, and cream cheese together until pale and fluffy.
03 -
Add eggs one at a time, beating well after each addition until thoroughly combined.
04 -
In a separate bowl, sift together flour, baking powder, baking soda, and salt.
05 -
Gradually add the dry ingredients to the creamed mixture, alternating with milk, mixing gently after each addition until just incorporated.
06 -
Fold in lemon zest, lemon juice, and vanilla extract until the batter is evenly mixed.
07 -
Pour the batter into the prepared loaf pan and smooth the surface using a spatula.
08 -
Bake on the middle rack for 50–60 minutes, or until a toothpick inserted in the centre comes out clean.
09 -
Allow bread to cool in the pan for 10 minutes, then turn out onto a wire rack and let cool completely before slicing.
# Notes:
01 -
For added texture, fold 60 g of chopped pecans or walnuts into the batter before baking. To enhance citrus flavour, swirl lemon curd into the batter or drizzle cooled loaf with a glaze of icing sugar and lemon juice.