Hicham Lemon Cream Cheese Bread is a delightful and tangy dessert bread that is perfect for any time of the day. With a moist and tender crumb, a burst of citrus flavor from fresh lemon zest and juice, and a creamy cream cheese swirl, this bread is sure to become a favorite in your household.
Ingredients:
- 1 cup sugar
- 3 eggs
- 8 oz sour cream
- ½ cup canola oil
- Zest of 2 lemons
- Juice of 1 lemon
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 (8 oz) package cream cheese, softened
- â…“ cup powdered sugar
Instructions:
Preparing the Batter:
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easier removal.
- Mix Wet Ingredients:
- In a large mixing bowl, beat together the sugar, eggs, sour cream, canola oil, lemon zest, lemon juice, and vanilla extract until well combined.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Incorporate Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a dense loaf.
Preparing the Cream Cheese Filling:
- Cream Cheese Mixture:
- In another bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy.
Assembling the Bread:
- Layering the Batter:
- Pour half of the batter into the prepared loaf pan, spreading it evenly with a spatula.
- Adding the Cream Cheese Filling:
- Spoon the cream cheese mixture over the batter in the loaf pan, spreading it out into an even layer.
- Top with Remaining Batter:
- Pour the remaining batter over the cream cheese layer, smoothing it out with a spatula.
Baking the Bread:
- Bake:
- Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cooling:
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Serving:
- Slice and Serve:
- Once cooled, slice the Lemon Cream Cheese Bread and serve it as is or with a dusting of powdered sugar on top.
Cook’s Notes and Variations:
- Glaze: For an extra touch of sweetness, you can drizzle a simple lemon glaze over the cooled bread by mixing powdered sugar with lemon juice until smooth.
- Add-ins: Feel free to add in additional mix-ins such as poppy seeds or chopped nuts for extra texture and flavor.
- Storage: Store any leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Frequently Asked Questions (FAQs):
Q: Can I use lemon extract instead of fresh lemon juice? A: Yes, you can substitute lemon extract for the fresh lemon juice. Start with 1 teaspoon of lemon extract and adjust to taste.
Q: Can I use Greek yogurt instead of sour cream? A: Yes, Greek yogurt can be used as a substitute for sour cream in this recipe. The texture and flavor may vary slightly, but it will still yield a delicious bread.
Q: Can I freeze this bread? A: Yes, this Lemon Cream Cheese Bread can be frozen for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.
Lemon Cream Cheese Bread is a delightful treat that is perfect for breakfast, brunch, or dessert. With its bright citrus flavor and creamy cream cheese filling, it’s sure to please your taste buds and impress your friends and family. Enjoy a slice of this moist and flavorful bread with a cup of tea or coffee for a delightful snack or indulgent treat.
