Lemon Cream Cheese Bread (Print Version)

# Ingredients:

→ For the Bread

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1/2 cup sour cream
09 - 1/4 cup fresh lemon juice (about 2 medium lemons)
10 - 1 tablespoon lemon zest (from about 2 lemons)

→ For the Cream Cheese Swirl

11 - 4 oz (115g) cream cheese, softened to room temperature
12 - 1/4 cup granulated sugar
13 - 1 large egg yolk
14 - 1 tablespoon lemon juice

# Instructions:

01 - Start by preheating your oven to 350°F (175°C). Grab a 9×5-inch loaf pan and grease it well, then give it a light dusting of flour. This prep work ensures your bread won't stick after baking.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing these dry ingredients separately helps ensure they'll be evenly distributed throughout your batter later on.
03 - In a large mixing bowl, beat the softened butter and sugar together until the mixture becomes light in color and fluffy in texture - about 2-3 minutes with an electric mixer. This step incorporates air into the batter, which helps your bread rise beautifully.
04 - Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the sour cream, fresh lemon juice, and lemon zest until everything is well combined. Don't worry if the mixture looks a bit curdled - that's normal when adding acidic ingredients like lemon juice.
05 - Gradually add your flour mixture to the lemony butter mixture, stirring just until combined. Be careful not to overmix - stop as soon as the flour disappears. Overmixing can make your bread tough rather than tender.
06 - In a separate bowl, beat together the softened cream cheese, sugar, egg yolk, and lemon juice until smooth and creamy. Take your time here to make sure there are no lumps hiding in the mixture.
07 - Pour half of your bread batter into the prepared loaf pan, spreading it evenly. Take half of your cream cheese mixture and dollop it by spoonfuls over the batter. Don't worry about covering every inch - just scatter the dollops around. Then use a knife to gently swirl the cream cheese into the batter with a figure-eight motion. Don't overmix - you want distinct swirls, not a fully blended batter.
08 - Spoon the remaining bread batter over the first layer, trying to cover the cream cheese swirls. Top with the rest of the cream cheese mixture in dollops, and swirl again with a knife to create that beautiful marbled effect.
09 - Place your loaf pan in the preheated oven and bake for 55-65 minutes. You'll know it's done when the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top starts browning too quickly, you can loosely cover it with foil for the last 15-20 minutes of baking.
10 - Let the bread cool in the pan for about 10 minutes - this helps it set up and makes it easier to remove. Then transfer it to a wire rack to cool completely. Once cooled, slice it up and enjoy this zesty, creamy treat!

# Notes:

01 - For the most lemony flavor, be sure to use freshly squeezed lemon juice rather than bottled juice.
02 - You can add an extra pop of lemon by making a simple glaze with 1/2 cup powdered sugar and 1-2 tablespoons lemon juice, drizzled over the cooled bread.
03 - This bread keeps well at room temperature in an airtight container for up to 3 days, or refrigerated for up to a week.
04 - For the best cream cheese swirl, make sure your cream cheese is very soft before mixing - leave it out at room temperature for at least an hour.

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