Recently, my son asked me, “don’t you think lemon would go really well with raspberry?” I instantly agreed and decided to come up with a delicious recipe that would combine those two flavors. After some contemplation and a bit of searching (thanks to Taste of Home’s lemon bread for inspiration!), I arrived at today’s recipe. It’s a lemon bread with a raspberry cream cheese filling. And I say “bread” loosely. This treat could definitely be served as you would a cake or dessert!
Here’s what you’ll need. I know this might seem like a lot of ingredients, but I promise, this recipe isn’t tricky!
For the lemon bread
- 1 1/2 cups flour
- 1 teaspoon baking powder
- pinch salt
- zest of one lemon
- 2 tablespoons lemon juice
- 2 eggs
- 1/2 cup butter, softened (1 stick)
- 1/2 cup milk (or as needed)
- 1 cup sugar
For the filling
- 1 package cream cheese, softened to room temperature
- 1/4 cup raspberry jam or preserves
- 1/4 cup powdered sugar
For the glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 2 tablespoons milk
Preheat your oven to 350°.
Start by mixing the dry ingredients for your bread – the flour, baking powder, and salt. Set aside.
In a large bowl, mix together the softened butter and sugar until light and fluffy.
Add zest of a lemon to your butter mixture, along with 2 tablespoons of lemon juice.
I just squeezed the same lemon I used for the zest.
Whisk in the eggs. This batter smelled so heavenly!
Next, incorporate the dry ingredients with the wet. Add up to 1/2 cup of milk as needed to get everything evenly moistened. You’ll find the batter is fairly dense. Set aside.
Make your filling by mixing together the softened cream cheese with the raspberry preserves and powdered sugar. Feel free to do a taste test here and add more preserves as needed!
Here’s my completed filling! At this point, you’re ready to assemble your bread.
Start by spreading half of the lemon bread mixture in the bottom of a greased loaf pan.
Next, you’re going to add the filling. I made sure to put it only in the center of the lemon batter and not all the way to the edges. You will most likely use only half of your mixture; don’t feel you must use all of it. The extra can be used as a fantastic fruit dip!
Finally, spread the remaining lemon bread batter on top, making sure to completely conceal the filling. I found that using a spatula worked well to ensure it was even.
Given how dense this bread was, it did take awhile to bake all the way – I’d say about 65-70 minutes. Start checking it around the 60 minute mark for doneness. When you insert your knife, realize that it may not come out perfectly dry due to the cream cheese filling.
I gave my bread about 10 minutes in the pan before removing and it came out perfectly! From there, I let it rest awhile before doing anything further with it. Remember, it’s got all that cream cheese in the middle so if you cut it too quickly, you might find you have a bit of a mess on your hands!
For the glaze, I just mixed the confectioner’s (powdered) sugar with a little lemon juice and milk. You could probably omit the milk and just use more lemon if you’d like. Stir until you have an even consistency that will easily drizzle.
Using the fork I used to stir my glaze, I used a zig zag motion across my bread to get this effect. Isn’t it so pretty? It smelled incredible, too!
I have to admit, this is one of the best looking baked goods to grace my kitchen! And, it wasn’t that difficult to make either!
Now comes the moment of truth! I let the bread come to room temperature as best as possible and then cut carefully using a serrated bread knife. This was the result.
This bread… was heavenly! The raspberry cream cheese suited the lemon bread perfectly. It was a bit hit in particular with my son.
If you find that the cream cheese is a little too soft to cut through, place the bread to chill up a bit in the fridge. I did this with the leftovers and it sliced perfectly for breakfast the next morning. I hope you enjoy this recipe – and have fun creating variations of it, using different flavor combinations. If you come up with a twist, I’d love to hear about it! Leave a comment below.
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