Zesty Lemon Cheesecake Loaf

Bright and Tangy Lemon Meets Smooth Cream Cheese in this Irresistible Loaf

If you're looking for a refreshing, citrusy treat that combines the creamy richness of cheesecake with the zest of lemon, this Lemon Cheesecake Loaf delivers just that.

Perfect for breakfast, brunch, or dessert, each slice bursts with a delicious balance of flavors, making it a crowd favorite. Whether you're hosting guests or simply treating yourself, this recipe never disappoints.

Photo byGLP

Ingredients

• 1 cup granulated sugar
• 3 large eggs
• 8 oz Greek yogurt
• ½ cup melted coconut oil
• Grated zest of 2 lemons
• Juice from 1 lemon
• 1 teaspoon almond extract
• 1 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• 1 teaspoon sea salt
• 1 (8 oz) package cream cheese, at room temperature
• ⅓ cup icing sugar

Instructions

1. Preheat your oven to 350°F (175°C) and grease a standard loaf pan.
2. In a large mixing bowl, whisk the sugar and eggs together until light and fluffy.
3. Stir in the Greek yogurt, coconut oil, lemon zest, lemon juice, and almond extract until smooth and well combined.
4. In another bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just incorporated.
5. In a separate small bowl, beat the softened cream cheese with the icing sugar until smooth.
6. Pour half of the batter into the prepared loaf pan. Spread the cream cheese mixture over the batter, then top with the remaining batter.
7. Bake for 1 hour to 1 hour and 5 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Substitutions:

• Swap Greek yogurt for sour cream if you prefer a more tangy flavor.
• Almond extract can be replaced with vanilla extract for a more classic taste.
• Coconut oil can be substituted with canola oil or melted butter based on your preference.

Storage Directions:
Store any leftover loaf in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, or freeze individual slices wrapped in plastic wrap for up to 2 months. Just thaw and enjoy whenever the craving strikes!

https://12tomatoes.com/lemon-cream-cheese-bread/