This recipe for Lemon Cheesecake Amish Friendship Bread is a creamy recipe that adds just the right amount of lemony-sweetness after dinner. Top this recipe with our Lemon Glaze for an extra punch of lemon flavor. This tasty recipe for Lemon Cheesecake Amish Friendship Bread was shared with us by Kitchen Friend Debbie Hughes.
Lemon Cheesecake Amish Friendship Bread
This recipe for Lemon Cheesecake Amish Friendship Bread is a creamy recipe that adds just the right amount of lemony-sweetness after dinner.
Ingredients
- 1½ cups Amish Friendship Bread Starter
- 1 cup oil
- 3 large eggs
- 1 teaspoon vanilla
- ½ cup half and half
- 2 cups all-purpose flour
- 1 cup sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1½ teaspoon baking powder
- 2 small boxes cheesecake instant pudding
- 1-2 zest of lemon to your taste
- 1 8 oz package cream cheese softened
- ½ cup sour cream
- Lemon Glaze
Instructions
- Preheat oven to 325° F (165° C).
- In a mixing bowl, combine starter, oil, eggs, half and half and vanilla.
- Add in and mix flour, sugar, salt, baking soda, baking powder, pudding and lemon zest.
- In a small bowl, mix together cream cheese and sour cream until smooth. Fold into batter.
- Grease 13″ x 9″ cake pan.
- Bake for 45 minutes to 1 hour until the toothpick inserted in the center of the bread comes out clean.
- Cool and top with Lemon Glaze.
- ENJOY!
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I made this today to give to a friend who is turning 90 years old. It came out really good. The lemon glaze really enhanced the flavor.
Hi Helen! That sounds lovely! If you get a picture of your Amish Friendship Bread creations, we’d love to see them. You can upload them here. Happy baking!
I really plan on trying this. It sounds wonderful as I love things with lemon in them.
This would disappear so quickly from my kitchen…
I used one box of cheesecake pudding and one box of lemon pudding. This recipe is pure evil lemony deliciousness!
Thanks so much for trying out my recipe. I worked on this recipe because I have children, now grown, who absolutely love lemon and cheesecake, so I figured why not try it. Made it for a church dinner and everyone loved it, too.
I used lemon extract rather than vanilla and baked it in a fluted (Bundt) pan rather than a 9 x 13…turned out beautifully delicious!