Can I substitute the sour cream in this Lemon Cream Cheese Bread recipe?

Yes! You can substitute sour cream with plain Greek yogurt or buttermilk for a slight variation in texture and flavor. Both options will still keep the bread moist and tender, while adding a hint of tang.

How can I make this bread dairy-free?

To make this recipe dairy-free, substitute the cream cheese with a dairy-free cream cheese alternative and use plant-based yogurt or a dairy-free sour cream substitute. You can also opt for a dairy-free butter for greasing the pan.

Can I make Lemon Cream Cheese Bread gluten-free?

Yes, you can make this bread gluten-free by swapping regular flour for a gluten-free flour blend. Be sure to choose a blend that works for baking and contains xanthan gum to maintain the bread's structure and texture.

How do I store leftovers?

To store leftover Lemon Cream Cheese Bread, wrap it in plastic wrap or store it in an airtight container. It will stay fresh for up to 3 days at room temperature, or you can refrigerate it for up to 5 days. For longer storage, freeze the bread for up to 3 months. Just make sure to slice it before freezing for easier portioning.

Lemon Cream Cheese Bread - Delicious & Easy Recipe

Name: Lemon Cream Cheese Bread
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: American
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 flour; 2 ½ teaspoons baking powder; 1 teaspoon salt; 1 (8 oz) package cream cheese, softened; ⅓ cup powdered sugar

Description

Lemon Cream Cheese Bread is a moist, flavorful loaf that combines the tangy zest of lemon with rich cream cheese swirls. Perfect for breakfast, brunch, or a sweet snack, this easy-to-make bread is a family favorite with a delightful balance of citrusy sweetness and creamy texture.

Ingredients

Scale

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 flour
2 ½ teaspoons baking powder
1 teaspoon salt
1 (8 oz) package cream cheese, softened
⅓ cup powdered sugar

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Instructions

Preheat your oven to 350°F (175°C) and grease a standard loaf pan.
In a large bowl, whisk together sugar, eggs, sour cream, lemon zest, lemon juice, vanilla extract, and canola oil until smooth.
In a separate bowl, sift together the flour, baking powder, and salt.
Slowly add the dry ingredients to the wet mixture, stirring until combined. Be careful not to overmix.
In a small bowl, blend softened cream cheese and powdered sugar until smooth.
Pour half of the batter into the loaf pan. Spoon half of the cream cheese mixture on top and swirl gently with a knife.
Top with the remaining batter and cream cheese mixture, swirling gently again to create a marbled effect.
Bake for 65-70 minutes. After 35 minutes, cover with foil to prevent over-browning. The bread is done when a toothpick inserted into the center comes out clean.
Allow the bread to cool completely before slicing and serving.

Notes

Check doneness with a toothpick; it should come out clean.
To store leftovers, wrap in plastic wrap and keep at room temperature for up to 3 days, or refrigerate for up to 5 days.
If you want to make it dairy-free, use dairy-free cream cheese and plant-based sour cream.
For a lighter option, substitute low-fat sour cream and cream cheese.

Prep Time: 15 minutes
Cook Time: 70 minutes
Category: Baked Goods
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (about 1/12 of the loaf)
Calories: 250 kcal
Sugar: 20 g
Sodium: 170 mg
Fat: 12 g
Saturated Fat: 5 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 45 mg