Description
Moist, zesty, and full of creamy lemon flavor, this Lemon Cream Cheese Loaf is a foolproof treat that’s perfect for brunch or dessert.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- ½ teaspoon vanilla extract
- ½ cup buttermilk
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and cream cheese until smooth.
- Add sugar and beat until light and fluffy.
- Mix in eggs one at a time, then add lemon zest, juice, and vanilla.
- Gradually add dry ingredients, alternating with buttermilk, mixing until just combined.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50–55 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Whisk glaze ingredients together and drizzle over the cooled loaf.
Notes
- Use fresh lemon juice and zest for the brightest flavor.
- Ensure butter and cream cheese are fully softened before mixing.
- Don’t overmix the batter—stop as soon as it’s combined.
- Loaf is best served the day it’s made but stays moist for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg