Lemon Cream Bread
Bright, zesty, and irresistibly moist, Lemon Cream Bread is the perfect treat to awaken your taste buds. This easy-to-make quick bread is infused with the refreshing flavor of freshly squeezed lemon juice and aromatic lemon zest, balanced by the richness of heavy cream and a buttery base. With a tender crumb that’s just sweet enough, it bakes to perfection in under an hour. Enhance the citrusy goodness with an optional tangy lemon glaze that adds a glossy finish and an extra pop of flavor. Whether you’re enjoying it as a breakfast treat, an afternoon snack, or a delightful dessert, this lemony loaf promises to be a crowd-pleaser. Perfect for lemon lovers and home bakers seeking a simple yet show-stopping recipe, Lemon Cream Bread is a must-try addition to your recipe collection.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cup Unsalted butter (softened)
- 2 units Eggs (large)
- 0.5 cup Heavy cream
- 1.5 tablespoons Lemon zest
- 3 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoons Vanilla extract
- 0.75 cup Powdered sugar (for optional glaze)
- 1.5 tablespoons Lemon juice (for optional glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
In a large mixing bowl, using an electric mixer or whisk, beat the softened butter until creamy, about 1 minute.
Add the eggs, one at a time, beating well after each addition.
Stir in the heavy cream, lemon zest, lemon juice, and vanilla extract. Mix until just combined.
Gradually add the dry ingredients to the wet ingredients, mixing until the batter is smooth and there are no lumps. Avoid overmixing.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
For the optional glaze, whisk the powdered sugar and lemon juice in a small bowl until smooth. Drizzle it over the cooled bread.
Slice and serve the Lemon Cream Bread. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 248 mg | 11% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 37.3 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 15 mg | 1% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 62 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
