# What You’ll Need:
→ Bread
01 - 225 g cream cheese, softened
02 - 115 g unsalted butter, softened
03 - 200 g granulated sugar
04 - 2 large eggs
05 - 2 teaspoons finely grated lemon zest
06 - 60 ml fresh lemon juice
07 - 190 g all-purpose flour
08 - 1 teaspoon baking powder
09 - 0.5 teaspoon baking soda
10 - 0.5 teaspoon salt
11 - 120 g sour cream or plain yogurt
12 - 1 teaspoon vanilla extract
→ Citrus Glaze
13 - 60 g powdered sugar
14 - 2 tablespoons fresh orange juice
15 - 1 tablespoon fresh lemon juice
16 - 0.5 teaspoon finely grated lemon zest
# How to Make It:
01 - Preheat oven to 175°C. Grease and flour a 23 x 13 cm loaf pan, or line with parchment paper.
02 - In a large mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
03 - Add granulated sugar and beat on medium speed until light and fluffy, about 2–3 minutes.
04 - Add eggs one at a time, mixing well after each addition. Stir in lemon zest and lemon juice.
05 - In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
06 - Gradually add the dry mixture to the wet ingredients, alternating with sour cream (or yogurt) and vanilla extract. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
07 - Pour the batter into the prepared loaf pan and smooth the surface with a spatula.
08 - Bake for 50–60 minutes. The bread is done when a toothpick inserted into the center emerges clean. If browning too quickly, tent with aluminum foil.
09 - Cool in the loaf pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - In a small bowl, whisk powdered sugar with orange juice, lemon juice, and lemon zest until smooth.
11 - Drizzle glaze over the cooled bread, allowing it to drip along the sides.
