Print

Cream Cheese Lemon Loaf

cream cheese lemon loaf - featured image
Print Recipe

This ultra-moist cream cheese lemon loaf is bursting with bright citrus flavor and topped with an easy vanilla glaze. The addition of cream cheese creates a rich, tender crumb and a subtle tang, making it perfect for brunch, dessert, or a sweet snack.

Ingredients

Scale
  • 1 3/4 cups (210g) all-purpose flour, spooned and leveled
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 4 oz (113g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • Zest of 2 medium lemons
  • 1/4 cup (60ml) fresh lemon juice
  • 2 teaspoons pure vanilla extract
  • 1/4 cup (60ml) whole milk, room temperature (or dairy-free milk)
  • For the Vanilla Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons milk (adjust for desired consistency)
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line with parchment paper, leaving overhang for easy removal. Bring cream cheese, butter, eggs, and milk to room temperature.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl or stand mixer, beat softened butter and cream cheese on medium speed until smooth and fluffy (2-3 minutes). Add sugar and beat for another 2 minutes until pale and creamy.
  4. Beat in eggs one at a time, mixing well after each. Add lemon zest, lemon juice, and vanilla extract. Mix until just combined (batter may look slightly curdled).
  5. With mixer on low, add half the flour mixture, then the milk, then the remaining flour. Mix until just combined. Finish folding by hand with a spatula, scraping the bowl.
  6. Transfer batter to prepared loaf pan. Smooth the top and tap gently to release air bubbles.
  7. Bake in the center of the oven for 50-60 minutes. After 40 minutes, tent with foil if browning too quickly. Loaf is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool loaf in pan for 15 minutes, then lift out using parchment and cool completely on a wire rack.
  9. For the glaze: In a small bowl, whisk powdered sugar, vanilla, and 2-3 tablespoons milk until smooth and pourable. Adjust consistency as needed.
  10. Drizzle glaze over cooled loaf. Let set for 20 minutes before slicing and serving.

Notes

For best results, use room temperature ingredients and measure flour by weight. Don’t overmix the batter after adding flour to keep the loaf tender. Tent with foil if the top browns too quickly. The loaf can be made gluten-free or dairy-free with appropriate substitutions. Add berries or nuts for variation. Store at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 2 months.

Nutrition

Keywords: lemon loaf, cream cheese lemon cake, moist lemon bread, easy lemon loaf, vanilla glaze, brunch cake, quick bread, spring dessert, summer baking, loaf cake

Find it online: https://norasfoods.com/cream-cheese-lemon-loaf-recipe-best-moist-cake-with-easy-vanilla-glaze/