If you’re in the mood for the ultimate citrusy treat, the Irresistible Lemon Cream Cheese Bread : Tangy Bread is about to become your new obsession. Imagine a loaf that’s wonderfully moist, bursting with zesty lemon flavor, and undercut with a lush, velvety cream cheese richness—plus, there’s that signature tangy glaze that makes each bite positively heavenly. Whether you’re serving it for brunch, with afternoon tea, or as a dreamy dessert, this bread’s vibrant color and irresistible aroma always steal the spotlight. One slice, and you’ll see why this recipe is pure sunshine for your tastebuds!

Irresistible Lemon Cream Cheese Bread : Tangy Bread Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Irresistible Lemon Cream Cheese Bread : Tangy Bread lies in its straightforward, everyday ingredients—each one brings something magical, from bright lemon flavor to creamy texture and a golden crust. Here’s what you’ll need and why each ingredient deserves its moment in the spotlight:

All-Purpose Flour: The base that gives your bread its tender crumb and delicate structure.
Baking Powder: The leavening agent creating lovely lift and lightness.
Baking Soda: Helps the bread rise perfectly and adds that essential tang when combined with sour cream and lemon juice.
Salt: Only a pinch, but it sharpens the lemon and balances all the sweet and tangy flavors.
Granulated Sugar: Adds sweetness and ensures a soft, moist crumb without being cloying.
Unsalted Butter (softened): Brings rich flavor and a melt-in-your-mouth texture.
Cream Cheese (softened): The secret weapon for a velvety texture and signature tang!
Large Eggs: Essential for binding and giving the bread its beautiful rise.
Lemon Zest: Delivers those aromatic oils and a gorgeous citrus perfume.
Fresh Lemon Juice: Packs in bright, natural lemon flavor and gives the bread its tangy edge.
Vanilla Extract: Adds warmth and balance, rounding out the lemon notes.
Sour Cream: Makes every bite extra moist and gently tangy—Greek yogurt is a good substitution, too.

For the Glaze:

Powdered Sugar: Whisks up into a silky, pourable glaze to crown your loaf.
Fresh Lemon Juice: That final touch of tartness—don’t skip it!

How to Make Irresistible Lemon Cream Cheese Bread : Tangy Bread

Step 1: Prepare the Pan and Oven

Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan—this little bit of prep gives you the golden, non-stick finish every perfect loaf deserves. Set your pan aside while you get mixing!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. This quick step helps disperse the leavening agents evenly, so every inch of your Irresistible Lemon Cream Cheese Bread : Tangy Bread bakes up light, fluffy, and beautifully even.

Step 3: Beat Butter and Cream Cheese

In a large bowl, beat together the softened butter and cream cheese until they’re smooth—almost fluffy. This duo is the heart of the bread’s lush, tender texture. Creaming them thoroughly ensures every crumb will be luxurious and never dry!

Step 4: Add Sugar and Eggs

Add the granulated sugar gradually while beating, creating a pale and airy base. Next, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. You’ll notice the batter becoming gorgeously creamy and thick—just what you want.

Step 5: Fold in Lemon, Vanilla, and Sour Cream

Stir in the lemon zest, lemon juice, vanilla extract, and sour cream. This is where the unmistakable aroma of Irresistible Lemon Cream Cheese Bread : Tangy Bread starts filling your kitchen, promising the perfect balance of bright, tangy flavors and luscious richness.

Step 6: Combine Dry and Wet Mixtures

Gradually add the dry ingredients into the wet, mixing just until everything is combined. Resist the temptation to overmix—gentle folding keeps your bread soft and tender. The batter will be thick, but that’s exactly right for a loaf that stays moist for days.

Step 7: Bake the Bread

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Slide it into the preheated oven and let it bake for 50–60 minutes. You’ll know it’s done when a toothpick comes out clean and the top is glossy and golden. Pro tip: cover the loaf loosely with foil if it’s browning too quickly.

Step 8: Cool the Loaf

Allow the bread to cool in the pan for about 10 minutes (this helps it firm up and release easily). Then, transfer to a wire rack to cool completely. This waiting game is tough, but it prevents the glaze from melting right off!

Step 9: Glaze and Finish

Whisk together the powdered sugar and fresh lemon juice for a brilliant, glossy glaze. Drizzle it generously over the cooled Irresistible Lemon Cream Cheese Bread : Tangy Bread, letting it cascade down the sides. The glaze sets perfectly, giving every slice a burst of puckery sweetness and a beautiful finish.

How to Serve Irresistible Lemon Cream Cheese Bread : Tangy Bread

Garnishes

Give your bread a sprinkle of extra lemon zest, a dusting of powdered sugar, or a handful of fresh berries just before serving. These simple garnishes add eye-catching color and an extra layer of flavor, making every slice of Irresistible Lemon Cream Cheese Bread : Tangy Bread look bakery-worthy.

Side Dishes

This tangy loaf shines alongside a cup of hot tea, honey-infused yogurt, or a platter of fresh fruit. It also pairs beautifully with whipped cream or a scoop of vanilla bean ice cream for a decadent dessert twist.

Creative Ways to Present

Consider slicing the loaf and arranging it on a bright, patterned platter for brunch, or stack thick slices with parchment between them for a grab-and-go treat. Mini loaves or cupcakes made with this batter also make charming gifts—just tie with a lemon-yellow ribbon and you’ve got instant cheer!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Irresistible Lemon Cream Cheese Bread : Tangy Bread tightly in plastic wrap or foil to keep it moist and fresh. It will stay delicious at room temperature for up to three days—if it lasts that long!

Freezing

If you want to enjoy this treat even weeks later, freeze individual slices or the entire loaf (unglazed or glazed). Wrap in a double layer of foil or freezer-safe bags, label with the date, and freeze for up to three months. Thaw overnight at room temperature for best results.

Reheating

To enjoy a freshly-baked vibe, pop a slice in the microwave for 10–15 seconds or warm in a low oven until just heated through. The glaze will melt slightly, making your Irresistible Lemon Cream Cheese Bread : Tangy Bread taste like it just came out of the oven!

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is strongly recommended for that bright, pure citrus zing, but if you’re in a pinch, bottled will work—just know it’s a little less vibrant.

Is it possible to make this bread gluten-free?

Absolutely! Swap the all-purpose flour for your favorite gluten-free blend (preferably one with xanthan gum) and enjoy tangy, lemony goodness with no compromises.

Can I add berries or nuts to the batter?

Yes, fresh blueberries or raspberries and a handful of chopped nuts (like pecans or walnuts) all taste amazing baked right into your Irresistible Lemon Cream Cheese Bread : Tangy Bread. Just fold them in gently before pouring the batter into the pan.

What’s the secret to getting the perfect glaze?

Use sifted powdered sugar and whisk in the lemon juice slowly until you have a thick-yet-pourable consistency. Drizzle only when the bread is completely cool to keep the glaze on top instead of soaking in.

How do I prevent my loaf from sinking in the middle?

Make sure to measure your ingredients accurately, avoid overmixing the batter, and don’t open the oven door until the minimum baking time has passed. These little steps keep your Irresistible Lemon Cream Cheese Bread : Tangy Bread tall and proud every time.

Final Thoughts

If you’re searching for a foolproof recipe that brings sunshine to any table, Irresistible Lemon Cream Cheese Bread : Tangy Bread is your answer. This loaf is all about sharing the simple joy of great flavor—so go on, bake a batch and let the tangy aroma fill your kitchen. Trust me, one slice is never enough!

Irresistible Lemon Cream Cheese Bread : Tangy Bread Recipe

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4.7 from 30 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

Indulge in the delightful tangy flavor of this Irresistible Lemon Cream Cheese Bread. A moist and tender loaf with a luscious cream cheese and lemon zest swirl, topped with a sweet lemon glaze. Perfect for breakfast, brunch, or a sweet treat any time of day!

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients:

¾ cup granulated sugar
½ cup unsalted butter (softened)
4 oz cream cheese (softened)
2 large eggs
1 tablespoon lemon zest
¼ cup fresh lemon juice
1 teaspoon vanilla extract
½ cup sour cream

For the glaze:

1 cup powdered sugar
2 tablespoons fresh lemon juice

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Instructions

Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Prepare Wet Ingredients: In a large bowl, beat butter and cream cheese until smooth. Gradually add sugar and beat until fluffy. Add eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, vanilla extract, and sour cream until combined.
Combine and Bake: Gradually add dry ingredients, mixing just until incorporated. Pour batter into prepared pan and smooth the top. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
Glaze: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. For the glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over cooled bread before serving.

Notes

For extra lemon flavor, add 1 teaspoon lemon extract to the batter.
You can swap sour cream for Greek yogurt for a tangier taste.
Store bread wrapped at room temperature for up to 3 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Bread, Dessert
Method: Baking
Cuisine: American