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Lemon Cream Cheese Bread


Lemon Cream Cheese Bread



Yield(s): Makes 1 loaf

10m prep time

1h 5m cook time



• 1 glass sugar

• 3 eggs

• 8 oz acrid cream

• ½ glass canola oil

• Zest of 2 lemons


• Juice of 1 lemon

• 1 teaspoon vanilla extract

• 1 ½ mugs flour

• 2 ½ teaspoons preparing powder

• 1 teaspoon salt


• 1 (8 oz) bundle cream cheese, softened

• ⅓ container powdered sugar

Lemon Cream Cheese Bread


Lemon Cream Cheese Bread new york times recipes




1. Preheat stove to 350 degrees F and oil a standard lounge pan.

2. In a expansive bowl, include sugar, eggs, acrid cream, lemon pizzazz, juice, vanilla, and oil. Blend

until smooth and well combined.

3. In another bowl, filter together flour, preparing powder, and salt.

4. Slowly include the dry fixings to the damp until completely combined, at that point set aside.

5. For the cream cheese twirl: In a little bowl, blend together the cream cheese and powdered sugar

until smooth.

6. Add half of the player to the arranged dish and spoon approximately half the cream cheese blend

on best, at that point whirl together with a knife.


7. Top with the rest of the hitter and spoon the remaining cream cheese blend. Carefully whirl

together to make a marbled look.

8. Bake bread for 65-70 minutes, covering with thwart for the final 20-30 minutes to avoid the beat

from browning.

9. Allow the bread to completely cool some time recently cutting to permit the cream cheese to set.

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