Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs.
If the top of the bread starts to brown too quickly, you can tent it loosely with aluminum foil during the last 15-20 minutes of baking.
Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Make the Glaze (Optional):
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice for a thinner glaze, or more powdered sugar for a thicker glaze.
Once the bread is completely cool, drizzle the glaze over the top.
Enjoy!
Slice and serve. This bread is delicious on its own, toasted with butter, or with a dollop of lemon curd or whipped cream.
Tips and Notes:
Softened Ingredients: Make sure your butter and cream cheese are properly softened to ensure a smooth batter.
Lemon Zest: Don’t skip the lemon zest! It adds a lot of bright lemon flavor.
Cool Completely: Let the bread cool completely before glazing to prevent the glaze from melting.
Storage: Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for longer storage.
Enjoy your delicious Lemon Cream Cheese Bread! Let me know if you have any other questions.
