Lemon Cream Cheese Bread is the ultimate fusion of a bright, citrusy quick bread and a rich, creamy cheesecake. By utilizing a high-viscosity batter and a stabilized cream cheese ribbon, you achieve a professional-tier dessert loaf that is as beautiful to slice as it is delicious to eat.
The Bread Architecture
- The Base: 1.5 cups flour, 1 cup sugar, 1/2 cup butter, and 1/2 cup sour cream.
- The Citrus: Zest and juice of 2 large lemons.
- The Ribbon: 8 oz cream cheese, 1/4 cup sugar, 1 egg, and 1 tbsp flour.
- The Finish: 1 cup powdered sugar and 2 tbsp lemon juice for the glaze.
Step-by-Step Instructions
1. Flavor Extraction
Rub the lemon zest into the granulated sugar before creaming it with the butter. This mechanical process releases the essential lemon oils, ensuring a deep, aromatic citrus flavor that lemon juice alone cannot provide. Combine with sour cream and eggs to create a thick, stable batter.
2. Filling Stabilization and Layering
Beat the cream cheese with a single tablespoon of flour; this stabilizer prevents the cheese from becoming watery during the bake. Layer two-thirds of the batter in the pan, add the cheese filling, and top with the remaining batter. Swirl gently with a knife to create the signature marble effect.
3. The Thermal Set and Glaze
Bake at 350°F (175°C) for 50-60 minutes. It is vital to let the bread cool in the pan for 20 minutes before glazing. This “thermal rest” allows the cream cheese center to firm up, ensuring a clean slice. Apply the lemon glaze while the bread is still slightly warm to lock in moisture.