Moist Lemon Cream Cheese Bread My Zesty Family Favorite

Instructions:

1. Grease and flour (or line with parchment paper) the loaf pan. Preheat oven to 350°F (175°C).
2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Gently fold in the lemon juice.
7. In a separate bowl, beat together the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
8. Pour half of the lemon bread batter into the prepared loaf pan. Spread the cream cheese filling evenly over the batter. Top with the remaining lemon bread batter.
9. Use a knife or skewer to swirl the cream cheese filling into the batter. Be careful not to over-mix.
10. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs).
11. Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
12. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest (if using) until smooth and desired consistency is reached.
13. Once the bread is completely cool, drizzle the lemon glaze over the top. Let the glaze set for a few minutes before slicing and serving.