Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
If you’re on the hunt for a bright, flavorful, and delightfully moist quick bread, this Lemon Cream Cheese Bread is just what you need. It’s that perfect combination of rich, creamy filling and zesty lemon flavor—sweet but not too sweet, moist with a tender crumb, and just a touch indulgent without being over the top.
Whether you’re looking for a cozy breakfast, a crowd-pleasing brunch item, or just a lovely afternoon treat with tea or coffee, this lemon bread has you covered. It’s one of those recipes that will quickly become a staple in your baking rotation.
Why You’ll Love This Lemon Cream Cheese Bread
- Bright, citrusy lemon flavor balanced with smooth cream cheese
- Ultra-moist texture with a beautiful swirl
- Easy to prepare with simple pantry ingredients
- Perfect for spring and summer gatherings, holidays, or anytime!
Baking Essentials You’ll Need
Before we dive into how to make this amazing lemon cream cheese bread, let’s make sure you’ve got the right tools on hand:
- Mixing bowls (at least one large and one medium)
- Hand mixer or stand mixer
- Rubber spatula
- 9×5-inch loaf pan
- Wire cooling rack
- Zester or microplane for lemon zest
Step-by-Step Instructions
1. Prep Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with butter or non-stick spray, and then dust it with flour or line it with parchment paper. This helps the bread release easily after baking.
2. Combine Dry Ingredients
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside while you move on to the wet ingredients.
3. Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar together until the mixture becomes pale and fluffy. This usually takes about 2-3 minutes using an electric mixer. This step is key to achieving a tender, well-risen loaf.
4. Add Eggs and Flavorings
Add the eggs one at a time, mixing well after each. Then, stir in the sour cream, milk, lemon zest, fresh lemon juice, and vanilla extract. The batter should be smooth and fragrant at this point.
5. Mix Wet and Dry Ingredients
Gradually add the dry flour mixture into the wet mixture. Stir just until everything is combined—overmixing can lead to a dense loaf. The batter should be thick but pourable.
6. Prepare the Cream Cheese Swirl
In a small bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy. This adds a luscious swirl through the center of your loaf.
7. Layer and Swirl
Pour half of the batter into your prepared loaf pan. Drop spoonfuls of the cream cheese mixture over the top, then swirl gently with a knife or skewer. Pour the remaining batter over that and smooth out the top with a spatula.
8. Bake to Golden Perfection
Bake the loaf in your preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay). If the top starts browning too quickly, loosely tent with foil during the last 15 minutes.
9. Cool and Slice
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. Use a serrated knife for clean, even slices.
Tips and Tricks
Use Room Temperature Ingredients
This helps your batter mix more evenly and gives your bread a better texture. Be sure your butter, eggs, cream cheese, and sour cream aren’t cold from the fridge.
Don’t Skip the Zest
Lemon zest adds an incredible depth of citrus flavor that lemon juice alone can’t achieve. Use a microplane to get fine zest without the bitter white pith.
Want Extra Lemon Kick?
Double the lemon zest or add an extra tablespoon of lemon juice. You can even add a splash of lemon extract for more intensity.
Check for Doneness Carefully
Oven temperatures can vary, so start checking around the 50-minute mark. A crack on top is normal and actually desirable—it’s a hallmark of a good quick bread!
Possible Variations
Add a Lemon Glaze
Make a simple glaze by whisking together 1 cup of powdered sugar with 1–2 tablespoons of lemon juice. Drizzle it over the cooled loaf for an extra pop of lemony sweetness.
Mix in Some Crunch
Add a handful of chopped nuts like pecans or almonds for texture. Toast them first for extra flavor!
Try It with Blueberries
Fold in 1/2 cup of fresh or frozen blueberries (tossed in a little flour to prevent sinking) for a lemon-blueberry twist.
Make it Gluten-Free
Swap the all-purpose flour with a 1:1 gluten-free baking flour. Make sure it includes xanthan gum for structure.
Storage Instructions
At Room Temperature
Store the cooled bread in an airtight container or wrap tightly with plastic wrap. It stays fresh and moist for about 2–3 days on the counter.
Refrigerate for Longer Freshness
If you want to keep it a little longer, place the loaf in an airtight container in the fridge. It will stay good for up to a week. Let it come to room temp or warm slices slightly before serving.
Freezer-Friendly Option
Yes, you can absolutely freeze it! Slice the cooled loaf, wrap each slice individually in plastic wrap, and then place them in a freezer-safe bag or container. They’ll keep for up to 3 months. Thaw at room temp or pop in the toaster for a warm treat.
Serving Suggestions
Warm and Toasted
This bread is divine when slightly warmed. Try toasting a slice and adding a pat of butter or a smear of lemon curd.
Perfect with Beverages
It pairs beautifully with hot tea, herbal infusions, or your morning coffee. A lovely companion to any brunch spread!
Make It a Dessert
Top with a dollop of whipped cream, a sprinkle of powdered sugar, or even a scoop of vanilla ice cream for a simple dessert.
Dress It Up for Guests
Add a lemon glaze, fresh berries, or edible flowers on the serving tray for a polished presentation at parties or gatherings.
Frequently Asked Questions
Can I use low-fat cream cheese?
Yes, you can! Just note that the texture might be a little less rich, but it still works well and tastes great.
Can I double the recipe?
Absolutely. This recipe doubles nicely—just bake in two separate loaf pans. Don’t try to cram it into one larger pan, or it won’t bake evenly.
Can I make muffins instead of a loaf?
Sure! Line a muffin tin with paper liners and fill each about 3/4 full. Bake at 350°F for 18–22 minutes, or until a toothpick comes out clean.
What’s the best way to get clean slices?
Use a serrated knife and clean it between slices. Let the bread cool completely before cutting to avoid it crumbling.
Final Thoughts
This Lemon Cream Cheese Bread is sunshine in loaf form. It’s bright, comforting, just sweet enough, and incredibly easy to make. Whether you’re new to baking or a seasoned pro, you’ll love how quickly this recipe comes together—and how fast it disappears!
Give it a try and let this be your go-to lemon loaf for every occasion. You deserve a little slice of happiness—why not make it lemony?
Lemon Cream Cheese Bread
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup milk
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 4 oz cream cheese, softened
- 3 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, followed by sour cream, milk, lemon zest, lemon juice, and vanilla extract. Mix until just combined.
- Gradually stir in the dry ingredients until fully incorporated. Do not overmix.
- In a separate bowl, mix the softened cream cheese and powdered sugar until smooth.
- Pour half of the batter into the prepared loaf pan. Spoon the cream cheese mixture over it and gently swirl with a knife. Add the remaining batter on top and smooth the surface.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
