Lemon Cream Cheese Bread Recipe
If you’re ready for a quick bread that strikes the perfect balance between zest and creamy decadence, Lemon Cream Cheese Bread is truly a must-bake. The moment you slice into this golden loaf, you’re greeted with a sunshiny aroma of lemon and a lush swirl of tangy-sweet cream cheese at its heart. It’s a treat that works for breakfast, dessert, or the ultimate afternoon pick-me-up – and it’s the kind of recipe you’ll want to make on repeat, whether you’re baking for loved ones or just need a little citrus magic in your day.
Ingredients You’ll Need
The beauty of Lemon Cream Cheese Bread lies in its simple, everyday ingredients coming together to become something extraordinary. Each item plays a starring role, from bright citrus and creamy dairy to a tender crumb that’s truly hard to resist.
- Unsalted butter (1/2 cup, softened): Brings rich flavor and moisture, helping the bread bake up soft and tender.
- Granulated sugar (1 cup for bread, 1/4 cup for swirl): Sweetens both the bread and that luscious cream cheese ribbon.
- Eggs (2 whole, 1 yolk for swirl): Bind the batter and swirl, giving structure and richness.
- Sour cream (1/2 cup): Adds fullness and keeps the loaf especially moist with a delightful tang.
- Milk (1/4 cup): Helps create a light crumb, blending the batter smoothly.
- Lemon zest (1 tablespoon): Delivers an intense lemony fragrance throughout the loaf.
- Lemon juice (2 tablespoons + for glaze): Gives a burst of tartness and wakes up every bite.
- All-purpose flour (1 1/2 cups): The reliable base for structure and stability in your bread.
- Baking powder (1 teaspoon): Lifts the loaf so it bakes up beautifully.
- Baking soda (1/2 teaspoon): Adds extra leavening and works with the sour cream for tender texture.
- Salt (1/4 teaspoon): Enhances the other flavors and balances the sweetness.
- Cream cheese (8 oz, softened): The star of the swirl, its tanginess pairs perfectly with lemon.
- Vanilla extract (1/2 teaspoon): Gives warmth and rounds out the swirl’s flavor.
- Powdered sugar (1/2 cup, optional for glaze): The base for a bright, sweet-tart finish on top.
How to Make Lemon Cream Cheese Bread
Step 1: Prep the Pan & Preheat
Start by heating your oven to 350°F and greasing a 9×5-inch loaf pan. This not only ensures a beautiful rise but also means your Lemon Cream Cheese Bread will release perfectly once baked.
Step 2: Cream Butter & Sugar
Beat together the softened butter and granulated sugar until pale and fluffy. This step is crucial—it traps air for a lighter crumb and sets the bread up for melt-in-your-mouth perfection.
Step 3: Add Eggs & Dairy
Mix in the eggs one at a time, being sure each is well incorporated. Then add the sour cream, milk, lemon zest, and lemon juice, stirring just until smooth. The mixture should look light and creamy with a fresh citrus scent.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gently add this to your wet mixture, stirring only until the last streaks of flour disappear. Overmixing can toughen your loaf, so keep it tender with a light hand.
Step 5: Make the Cream Cheese Swirl
In a small bowl, beat cream cheese with sugar, egg yolk, and vanilla extract until smooth and slightly thickened. This creamy layer adds a delightful surprise to every slice of Lemon Cream Cheese Bread.
Step 6: Assemble & Swirl
Spoon half the bread batter into your prepared pan, then dollop the cream cheese mixture over the top. Using a knife, gently swirl the cream cheese layer into the batter, creating ribbons. Add the remaining batter and smooth the top.
Step 7: Bake to Perfection
Bake for 50 to 60 minutes, until the bread is golden and a toothpick inserted in the center comes out with moist crumbs (the cream cheese swirl may cling a bit, but that’s okay). Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing or slicing.
Step 8: Optional Glazing
If you love an extra hit of lemon, whisk together powdered sugar and lemon juice for a quick glaze. Drizzle it generously over the cooled Lemon Cream Cheese Bread for a glossy finish and sweet-tart pop.
How to Serve Lemon Cream Cheese Bread
Garnishes
Dress up slices with candied lemon peel, fresh lemon zest, or a dusting of powdered sugar. Even a few edible flowers or thin lemon slices can make your Lemon Cream Cheese Bread extra special and photo-worthy.
Side Dishes
This bread is a knockout alongside a dollop of whipped cream, a scoop of vanilla ice cream, or a fresh fruit salad. For brunch, pair it with coffee or tea for a treat you’ll savor right down to the last crumb.
Creative Ways to Present
Try slicing it thick and toasting gently for a crispy crust, or use as the base for a show-stopping shortcake topped with fresh berries. Lemon Cream Cheese Bread even makes a delightful gift—wrap slices in parchment and tie with twine for an irresistibly cheerful homemade present.
Make Ahead and Storage
Storing Leftovers
Keep any extra Lemon Cream Cheese Bread wrapped tightly in the fridge for up to five days. The flavors develop even more after a day, so it’s just as delicious for snacking or breakfast all week long.
Freezing
Want to make Lemon Cream Cheese Bread ahead? Cool the loaf completely, then slice and freeze between layers of parchment in an airtight container. You’ll have homemade sunshine ready to go whenever you crave it.
Reheating
Warm individual slices in the microwave for 10 to 15 seconds or toast in a 300°F oven for a few minutes. This revives the creaminess of the swirl and enhances that bright lemon flavor, making every bite taste freshly baked.
FAQs
Can I use low-fat cream cheese?
You can use low-fat cream cheese in the swirl, though full-fat yields a richer, creamier texture. Just make sure it’s softened to blend smoothly.
Can I substitute Greek yogurt for sour cream?
Absolutely! Plain, full-fat Greek yogurt works beautifully in place of sour cream and adds its own tangy flavor without changing the texture too much.
Does Lemon Cream Cheese Bread need to be refrigerated?
Because of the cream cheese swirl, it’s best to store the bread in the fridge, especially if you’re keeping it more than a day or two. Chilling preserves freshness and food safety.
Why did my loaf crack on top?
A cracked top is completely normal for quick breads and just means your Lemon Cream Cheese Bread rose perfectly in the oven. It gives a homemade look and doesn’t impact taste at all.
Can I double the recipe for a crowd?
Yes! Simply double all ingredients and divide between two loaf pans. Bake in the same way, watching that the centers set fully before removing from the oven.
Final Thoughts
If you’re searching for a sunshiny treat that’s both comforting and impressive, Lemon Cream Cheese Bread is sure to bring smiles with every slice. Whether you’re new to baking or a seasoned pro, give it a try—you may just find your new favorite loaf!
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Lemon Cream Cheese Bread Recipe
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of tangy lemon and creamy cream cheese with this Lemon Cream Cheese Bread. A moist and flavorful sweet bread that’s perfect for breakfast, brunch, or as a snack.
Ingredients
Bread:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup milk
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Cream Cheese Swirl:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
Optional Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat the oven and prepare pan: Preheat the oven to 350°F. Grease a 9×5-inch loaf pan.
- Mix wet ingredients: In a large bowl, cream butter and sugar. Add eggs, sour cream, milk, lemon zest, and lemon juice.
- Combine dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt. Add to wet ingredients.
- Prepare cream cheese swirl: Beat cream cheese, sugar, egg yolk, and vanilla.
- Layer and bake: Pour half of the lemon batter into pan, add cream cheese mixture, swirl, top with remaining batter. Bake for 50–60 minutes.
- Cool and glaze: Cool in pan, then transfer to a wire rack. Optional: glaze with powdered sugar and lemon juice.
Notes
- Enhance lemon flavor with lemon extract.
- Store in the fridge for up to 5 days or freeze slices.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
