Ingredients
For the Bread:
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- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup sour cream
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Caramel Cream Cheese Filling:
- 4 oz cream cheese, softened
- ¼ cup granulated sugar
- ¼ cup caramel sauce (store-bought or homemade)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon milk
Instructions
- Preheat Oven and Prepare Pan:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan.
- Make the Bread Batter:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, cream the butter until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream, lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Prepare the Caramel Cream Cheese Filling:
- In a medium bowl, beat the cream cheese until smooth. Add the sugar and caramel sauce, mixing until well combined.
- Assemble the Bread:
- Pour half of the bread batter into the prepared pan.
- Spread the caramel cream cheese filling evenly over the batter.
- Top with the remaining batter and smooth the top.
- Bake:
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth. Adjust the consistency if needed by adding more milk or powdered sugar.
- Glaze the Bread:
- Drizzle the lemon glaze over the cooled bread.
