Lemon Cream Cheese Bread is a moist, zesty quick bread bursting with bright lemon flavor and swirled with a rich, creamy layer of sweetened cream cheese. This bakery-style loaf is soft, tangy, and just sweet enough, making it perfect for breakfast, brunch, or dessert. Whether you’re a citrus lover or simply want to bake something refreshing and comforting, this lemony loaf is sure to impress!
Table of Contents
Why You’ll Love Lemon Cream Cheese Bread
Bright Citrus Flavor: Fresh lemon juice and zest bring vibrant flavor to every bite.
Creamy Swirl: A sweet cream cheese layer adds a decadent contrast to the citrus.
Super Moist Texture: Sour cream and oil keep the bread soft and tender.
Easy to Bake: Comes together quickly with simple pantry ingredients.
Perfect for Any Occasion: Great for tea time, brunch spreads, or as a homemade gift.
Ingredients You’ll Need
| Ingredient | Amount |
|---|---|
| All-Purpose Flour | 1½ cups |
| Baking Powder | 2½ tsp |
| Salt | 1 tsp |
| Granulated Sugar | 1 cup |
| Eggs | 3 large |
| Sour Cream | 8 oz (1 cup) |
| Canola or Vegetable Oil | ½ cup |
| Lemon Zest | From 2 lemons |
| Lemon Juice | Juice of 1 lemon |
| Vanilla Extract | 1 tsp |
Cream Cheese Swirl:
| Ingredient | Amount |
|---|---|
| Cream Cheese (softened) | 8 oz |
| Powdered Sugar | ⅓ cup |
How to Make Lemon Cream Cheese Bread
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Mix Wet Ingredients
In a large bowl, whisk together the sugar, eggs, sour cream, oil, lemon zest, lemon juice, and vanilla until smooth and well combined.
Step 4: Combine Wet and Dry
Gradually stir the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
Step 5: Make the Cream Cheese Filling
In a separate bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
Step 6: Layer the Batter
Pour half of the lemon batter into the prepared loaf pan. Dollop half of the cream cheese mixture over the batter and gently swirl with a knife. Repeat with remaining batter and cream cheese swirl.
Step 7: Bake
Bake for 65–70 minutes or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil during the last 20 minutes.
Step 8: Cool
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
For more fruity baked goods, try Lemon Blueberry Cream Cheese Sourdough or Blueberry Cream Cheese Bread on the blog!
Expert Tips
Use Fresh Lemons: Fresh zest and juice give the bread its vibrant lemon flavor.
Don’t Overmix: Mix until ingredients are just combined for a fluffy texture.
Room Temperature Cream Cheese: Ensures a smooth, creamy swirl.
Parchment Paper Helps: Makes it easy to lift the bread out of the pan.
Let It Cool: Slicing too early may cause the cream cheese to be too soft and messy.
FAQs
What is Lemon Cream Cheese Bread made of?
A lemony quick bread batter swirled with a sweetened cream cheese layer, baked until golden and tender.
Can I use bottled lemon juice?
Fresh is best, but bottled works in a pinch. Just note the flavor won’t be as bright.
Can I use Greek yogurt instead of sour cream?
Yes! Greek yogurt is a great substitute for sour cream in this recipe.
Can I make it gluten-free?
Yes—use a 1:1 gluten-free flour blend that includes xanthan gum for best results.
How do I store Lemon Cream Cheese Bread?
Store in an airtight container in the fridge for up to 5 days. It also freezes beautifully for up to 2 months.
Can I skip the cream cheese layer?
Absolutely—though you’ll miss that creamy surprise, the lemon bread on its own is still incredibly delicious!
Lemon Cream Cheese Bread
Ingredients
For the Bread:
- 1¾ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- 2 tbsp lemon zest
- 2 tbsp lemon juice
For the Cream Cheese Swirl:
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 egg
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5” loaf pan with parchment.
- Mix dry ingredients in a bowl: flour, baking powder, baking soda, salt.
- Cream butter and sugar until fluffy. Beat in eggs, vanilla, lemon zest, and juice.
- Combine dry ingredients alternately with milk until just mixed.
- Make the swirl: Beat cream cheese, sugar, egg, and vanilla until smooth.
- Layer batter and swirl: Half of the batter, cream cheese mix, then the rest of the batter. Swirl with a knife.
- Bake for 50–60 min. Cool in pan 10 min, then transfer to a wire rack.