Ingredients:
For the bread:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
For the cream cheese filling:
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions:
1. Preheat the oven:
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan (9×5-inch).
2. Prepare the cream cheese filling:
- In a medium bowl, beat together the cream cheese, sugar, egg, and vanilla extract until smooth and creamy. Set aside.
3. Make the bread batter:
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, milk, lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
4. Assemble the bread:
- Pour half of the batter into the prepared loaf pan, smoothing the top.
- Spread the cream cheese filling evenly over the batter.
- Top with the remaining batter, spreading it evenly to cover the cream cheese layer.
5. Bake:
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover the bread with aluminum foil for the last 15 minutes of baking.
6. Cool and serve:
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and enjoy this deliciously tangy, creamy lemon bread as a snack, breakfast treat, or dessert!