Cream Cheese Glazed Lemon Loaf

How to Make Cream Cheese Glazed Lemon Loaf

1. 1

   Step 1: Preheat and combine dry ingredients

   Preheat the oven to 350°F (175°C) and grease or line a 9x5-inch loaf pan. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined and set aside.

   For this step

   • 2 cupsAll-purpose flour
   • 2 tspBaking powder
   • 1/2 tspSalt
2. 2

   Step 2: Cream butter and sugar, then add eggs

   In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Beat in the eggs one at a time, scraping the bowl between additions, until the mixture is smooth and slightly aerated.

   For this step

   • 1/2 cupUnsalted butter, softened
   • 3/4 cupGranulated sugar
   • 2 largeLarge eggs
   
3. 3

   Step 3: Add lemon and sour cream, fold in dry ingredients

   Stir in the lemon zest and lemon juice, then add the sour cream and mix just to combine. Fold the dry ingredients into the wet mixture in two additions, mixing gently until no streaks remain — avoid overmixing to keep the loaf tender.

   For this step

   • 2 medium (zest + juice)Lemons (zest of 2 lemons, juice ≈ 1/4 cup)
   • 1/2 cupSour cream
   
4. 4

   Step 4: Bake the loaf

   Pour the batter into the prepared loaf pan and smooth the top. Bake at 350°F (175°C) for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs; cool in the pan for 10–15 minutes, then transfer to a wire rack to cool to warm.
   
5. 5

   Step 5: Make the cream cheese glaze

   While the loaf cools, beat the softened cream cheese until smooth, then gradually add the powdered sugar and 1–2 tablespoons of the reserved lemon juice, mixing until the glaze is thick and pourable. If the glaze is too stiff, thin with a teaspoon of hot water or additional lemon juice until it reaches the desired drizzling consistency.

   For this step

   • 4 ozCream cheese (softened, for glaze)
   • 1 1/2 cupsPowdered sugar (for glaze)
   
6. 6

   Step 6: Glaze and serve

   When the loaf is warm (not hot), spoon or drizzle the cream cheese glaze evenly over the top and let it set for 15–20 minutes. Slice and serve — store any leftovers covered in the refrigerator for up to 4 days.
   

1. Preheat the oven to 350°F (175°C) and grease or line a 9x5-inch loaf pan. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined and set aside.
2. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Beat in the eggs one at a time, scraping the bowl between additions, until the mixture is smooth and slightly aerated.
3. Stir in the lemon zest and lemon juice, then add the sour cream and mix just to combine. Fold the dry ingredients into the wet mixture in two additions, mixing gently until no streaks remain — avoid overmixing to keep the loaf tender.
4. Pour the batter into the prepared loaf pan and smooth the top. Bake at 350°F (175°C) for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs; cool in the pan for 10–15 minutes, then transfer to a wire rack to cool to warm.
5. While the loaf cools, beat the softened cream cheese until smooth, then gradually add the powdered sugar and 1–2 tablespoons of the reserved lemon juice, mixing until the glaze is thick and pourable. If the glaze is too stiff, thin with a teaspoon of hot water or additional lemon juice until it reaches the desired drizzling consistency.
6. When the loaf is warm (not hot), spoon or drizzle the cream cheese glaze evenly over the top and let it set for 15–20 minutes. Slice and serve — store any leftovers covered in the refrigerator for up to 4 days.