Creamy Stuffed Lemon Bread

This recipe adds even more lemon flavor than regular lemon loaf with the lemon-infused cream cheese filling.

You'll need:
  • 1 stick butter, melted and cooled slightly
  • 1 c sugar
  • 1 egg
  • 1/3 c lemon curd
  • 2/3 c sour cream
  • 2 c flour
  • 2 tsp baking powder
  • 1 tsp salt

For the filling:
I melt the butter in a large bowl so I can just make the dough in there. Once butter has been melted, let it sit a few minutes so it doesn't melt the sugar or cook the egg. Stir in the sugar, then the egg, lemon curd, and sour cream, and mix well. Add the dry ingredients and stir until totally incorporated.

In a separate bowl, use a spoon to mix together the cream cheese and remaining lemon curd.

Grease and put parchment on a loaf pan. Add half the batter and spread. Use a spoon or cookie scoop to put the cream cheese filling along the center, and spread it slightly, being careful not to get it on the edges of the pan to prevent burning. Cover with the rest of the batter and spread it to the edges.

Bake at 350 for about an hour to an hour and ten minutes. Cool completely, then slice and serve.