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Sour Cream Lemon Bread

 Sour Cream Lemon Bread
My family always requests this light, tender bread with a hint of lemon. This loaf is so scrumptious that it complements almost any meal. I serve slices with a creamy lemon spread for an early-morning treat or late-night snack that's simply dreamy. -Barbara Strickler, Syracuse, Indiana
16 ServingsPrep: 15 min. Bake: 3-4 hours


  • 1/4 cup sour cream
  • 2 tablespoons lemon juice
  • 2 to 3 tablespoons warm milk (70° to 80°)
  • 2 tablespoons butter, softened
  • 1 egg
  • 2 teaspoons grated lemon peel
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 cups bread flour
  • 1-1/2 teaspoons active dry yeast
  • 1 package (3 ounces) cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon peel


  • In a measuring cup, combine sour cream and lemon juice. Add enough
  • milk to measure 1/2 cup. In a bread machine pan, place the sour
  • cream mixture, butter, egg, lemon peel, sugar, salt, baking soda,
  • flour and yeast in order suggested by manufacturer. Select sweet
  • bread setting. Choose crust color and loaf size if available. Bake
  • according to bread machine directions (check dough after 5 minutes
  • of mixing; add 1 to 2 tablespoons of water or flour if needed).

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Sour Cream Lemon Bread (continued)

Directions (continued)

  • In a small bowl, combine the spread ingredients; beat until smooth.
  • Serve with the bread. Yield: 1 loaf (1 pound) and about 1/2 cup
  • spread.
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe. If your bread machine does not have a sweet bread setting, follow the manufacturer's directions using the basic setting.
Nutritional Facts: 1 serving (1 slice) equals 110 calories, 4 g fat (3 g saturated fat), 26 mg cholesterol, 204 mg sodium, 15 g carbohydrate, 1 g fiber, 3 g protein.