Sour Cream Lemon Bread

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

1. 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).
2. In a small bowl, combine the spread ingredients; beat until smooth. Serve with the bread.

sour cream, lemon juice, milk, butter, egg, lemon zest, sugar, salt, baking soda, bread flour, active dry yeast, cream cheese, confectioners, lemon juice, lemon zest

Taken from www.tasteofhome.com/recipes/sour-cream-lemon-bread/ (may not work)