If you’re ready to bake up a loaf that’s equal parts sunshine, silkiness, and pure joy, Lemon Cream Cheese Bread is your golden ticket. Every slice blends zesty citrus and rich cream cheese for a dreamy, bakery-style treat you’ll want any time of day. Whether you’re craving something sweet for breakfast, hoping to impress at brunch, or just looking for a new favorite dessert, this recipe hits all the right notes with tender crumb, tang, and a creamy ribbon through the center. Let’s dive into a recipe that’s truly the flavor highlight of spring and summer!

Lemon Cream Cheese Bread Recipe - Recipe Image

Ingredients You’ll Need

The magic of Lemon Cream Cheese Bread lies in simple ingredients, each one bringing its own special touch. From zippy lemon zest to the creamy swirl inside, everything here works together for texture, lift, and that unmistakable tangy-sweet finish.

All-purpose flour: Provides structure and just the right crumb for the bread.
Baking powder: Gives the loaf its beautiful rise and helps it stay fluffy.
Baking soda: Reacts with the lemon juice for extra lift and tenderness.
Salt: Balances the sweetness and brings out the lemon’s bright flavor.
Unsalted butter (softened): Adds richness and a melt-in-your-mouth feel.
Granulated sugar: Sweetens both the bread and the cream cheese layer perfectly.
Large eggs: Bind the batter and add moisture for a soft, cohesive loaf.
Lemon zest: Packs fresh, intense citrus aroma and lifts every bite.
Lemon juice: For real lemon tang—fresh squeezed is best for full flavor.
Sour cream: Builds a luscious, moist texture and subtle richness.
Vanilla extract: Softens the citrus notes and rounds out the flavor profile.
Cream cheese (softened): Delivers a decadent, creamy swirl right in the middle of the loaf.
Powdered sugar: Creates a smooth finishing glaze—totally optional but highly recommended.

How to Make Lemon Cream Cheese Bread

Step 1: Prepare Your Pan and Oven

Begin by preheating your oven to 350°F. Grease a 9×5-inch loaf pan thoroughly so that nothing sticks and every slice of Lemon Cream Cheese Bread comes out beautifully. This small step saves time later and guarantees perfect edges.

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Proper mixing here ensures your bread bakes evenly and catches all those important pockets of air for the best texture.

Step 3: Cream the Butter and Sugar

In a large bowl, beat your softened butter with the granulated sugar until it’s light and fluffy. This step introduces crucial air, making the loaf tender and helping it rise as it bakes.

Step 4: Add the Wet Ingredients

One at a time, incorporate the eggs into the butter-sugar mixture, mixing well after each addition. Then stir in lemon zest, lemon juice, sour cream, and vanilla extract until the batter is silky and fragrant. This mix brings the signature zing and aromatic sweetness to the Lemon Cream Cheese Bread.

Step 5: Combine the Wet and Dry Mixtures

Gradually fold the dry ingredients into the wet mixture, taking care not to overmix. Stop as soon as you see the last streak of flour disappear—overmixing can make your bread tough instead of tender.

Step 6: Make the Cream Cheese Layer

In a separate bowl, beat the softened cream cheese, granulated sugar, egg, and vanilla extract. You’ll want to achieve a smooth, lump-free texture for that lovely creamy layer inside the bread.

Step 7: Layer the Batter and Cream Cheese

Pour half of the bread batter into your prepared pan. Next, gently spread all of the cream cheese mixture evenly on top. Finish with a layer of the remaining bread batter, smoothing the surface with a spatula. This step gives you the signature swirl when you slice into the finished loaf!

Step 8: Bake and Cool

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the bread cool in the pan for 10 minutes, then carefully lift it onto a wire rack to finish cooling completely. Patience here pays off—your Lemon Cream Cheese Bread will slice perfectly and set up beautifully.

Step 9: Glaze It Up (Optional)

Once your loaf is fully cooled, whisk together the powdered sugar and just enough lemon juice to make a thick, pourable glaze. Drizzle over the bread and let it set before slicing. This extra flourish gives a sweet, tart sparkle to every bit.

How to Serve Lemon Cream Cheese Bread

Garnishes

Dress up each slice with a scattering of fresh lemon zest, a sprinkle of powdered sugar, or even thin curls of candied lemon for a beautiful finish. A dollop of softly whipped cream or a few fresh berries on the side makes every serving feel extra special.

Side Dishes

Lemon Cream Cheese Bread pairs like a dream with simple accompaniments: think hot coffee, lightly brewed tea, or a glass of cold milk. At brunch, serve alongside fresh fruit salad or a bowl of Greek yogurt for a complete spread that balances sweet and tangy notes.

Creative Ways to Present

For a standout dessert, slice and arrange the bread on a platter, then drizzle with extra glaze and scatter raspberries around. Or cut into cubes for a dessert platter with other finger foods. Toast leftover slices and top with mascarpone or lemon curd for a whole new flavor experience!

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap the loaf tightly in plastic wrap or store slices in an airtight container. Keep in the refrigerator for up to 3 days—the flavors meld and become even deeper by day two!

Freezing

Lemon Cream Cheese Bread freezes very well. After baking and cooling, wrap the loaf or individual slices tightly in plastic wrap and then foil. Pop into the freezer for up to 2 months. Thaw overnight in the refrigerator or on the counter for fresh-from-the-oven taste whenever you crave it.

Reheating

For a just-baked feel, gently warm slices in the microwave for 10–15 seconds or in a toaster oven. Slightly warm bread brings out the citrus aroma and revives the cream cheese layer for serious comfort.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is preferred for its vibrant, pure flavor, but in a pinch, bottled juice will work. Be sure to use fresh zest, as that’s where a lot of the natural citrus oils and aroma come from.

How do I know when my Lemon Cream Cheese Bread is fully baked?

The best test is inserting a toothpick into the center of the bread; it should come out clean or with only a few moist crumbs. If the top starts to brown too quickly, loosely tent with foil for the last 10 minutes of baking.

Why did my cream cheese layer sink?

If your bread batter is too thin or if the cream cheese mixture is too heavy, the layer can sometimes sink. Make sure to spread the cream cheese evenly and don’t overmix the bread batter to keep everything balanced.

Can I make Lemon Cream Cheese Bread gluten-free?

Yes! Simply substitute your favorite 1:1 gluten-free baking flour for the all-purpose and follow the rest of the recipe as written. The results are still moist, zesty, and creamy.

What’s the best way to serve leftovers?

Lemon Cream Cheese Bread tastes fantastic cold or at room temperature. For an extra treat, toast a slice and add a pat of butter, or use it as a base for a decadent dessert with fresh berries and whipped cream.

Final Thoughts

Lemon Cream Cheese Bread brings sunshine to your table any day of the year—whether you enjoy it as a morning treat, an afternoon snack, or a sweet way to wrap up dinner. I hope you’ll bake it soon, share it with friends, and watch it disappear slice by slice. There’s just something about that tangy citrus, buttery crumb, and creamy swirl that nobody can resist!

Lemon Cream Cheese Bread Recipe

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4.8 from 7 reviews

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

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Description

Indulge in the delightful flavors of Lemon Cream Cheese Bread, a moist and tender sweet bread with a luscious cream cheese layer and a tangy lemon glaze. Perfect for breakfast or as a dessert, this easy recipe will surely become a favorite!

Ingredients

Scale

For the Bread:

1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tablespoon lemon zest
2 tablespoons lemon juice
½ cup sour cream
1 teaspoon vanilla extract

For the Cream Cheese Layer:

8 ounces cream cheese, softened
¼ cup granulated sugar
1 large egg
½ teaspoon vanilla extract

For the Glaze (optional):

½ cup powdered sugar
1–2 tablespoons lemon juice

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Instructions

Preheat the oven: Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Cream butter and sugar: In a separate large bowl, cream the softened butter and sugar until light and fluffy.
Add wet ingredients: Add eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, sour cream, and vanilla extract until smooth.
Combine dry and wet: Gradually mix in the dry ingredients until just combined—do not overmix.
Prepare cream cheese layer: In another bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy.
Layer and bake: Pour half of the bread batter into the prepared pan. Spread the cream cheese mixture evenly over it. Top with the remaining bread batter and smooth the surface. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool and glaze: Let cool in the pan for 10 minutes before transferring to a wire rack. Whisk together the powdered sugar and lemon juice to make the glaze. Drizzle over the cooled bread before serving.