Lemon Cream Cheese Bread

Oh, let me tell you about my Lemon Cream Cheese Bread, it’s the kind of recipe that makes people ask for seconds before they’ve even finished their first slice! That perfect balance of bright, tangy lemon and rich cream cheese swirl is downright magical.

I first made this for a summer brunch years ago, and now my friends won’t let me show up without it. The secret? Fresh lemon zest and juice in every layer, from the super-moist cake to that dreamy glaze on top. When you cut into it, that beautiful marbled cream cheese center makes everyone at the table go “wow!” Trust me, this isn’t just bread, it’s sunshine in loaf form.

Table of Contents

Why You’ll Love This Lemon Cream Cheese Bread

This isn’t just any quick bread, it’s a game-changer! Here’s why it’ll become your new obsession:

• Crazy-moist crumb thanks to sour cream and that luscious cream cheese swirl (no dry slices here!)
• Foolproof to make, just swirl, bake, and drizzle, even if you’re not a seasoned baker
• Perfect sweet-tart balance where the zesty lemon cuts through the richness beautifully
• Steals the show whether served at brunch, as an afternoon pick-me-up, or dressed up for dessert

Seriously, one bite and you’ll understand why I make this weekly!

Ingredients for Lemon Cream Cheese Bread

Gather everything before you start, trust me, it makes the process so much smoother. Here’s what you’ll need, divided by component so you don’t miss a thing:

For the Bread Batter:

• 1 ½ cups all-purpose flour (spooned and leveled, no packing!)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt (I use kosher)
• ½ cup unsalted butter, softened (leave it out for 1-2 hours)
• 1 cup granulated sugar, lightly packed
• 2 large eggs, room temperature
• ½ cup full-fat sour cream (or Greek yogurt in a pinch)
• Zest of 1 large lemon (about 2 tablespoons, yes, really!)
• 2 tablespoons fresh lemon juice (from that same lemon)

For the Cream Cheese Swirl:

• 4 ounces cream cheese, softened (block style, not tub)
• ¼ cup granulated sugar
• 1 large egg yolk (save the white for omelets!)
• 1 teaspoon pure vanilla extract

For the Lemon Glaze (Optional but So Worth It):

• 1 cup powdered sugar, sifted
• 2-3 tablespoons fresh lemon juice (adjust for thickness)

Equipment You’ll Need

You probably have most of this already! Here’s what I grab every time:

• 9×5-inch loaf pan (my trusty old one has seen dozens of batches)
• Mixing bowls (one large, one medium)
• Hand mixer or stand mixer (but a strong arm works too!)
• Whisk and rubber spatula
• Microplane or fine grater for that perfect lemon zest

Parchment paper is optional but makes cleanup a breeze.

How to Make Lemon Cream Cheese Bread

Alright, let’s get baking! This lemon cream cheese bread comes together beautifully when you follow these simple steps. I’ve made this recipe dozens of times, and these techniques guarantee that perfect marbled texture every single time.

Step 1: Prep the Batter

First things first, preheat that oven to 350°F (175°C). While it’s warming up, whisk together your dry ingredients: flour, baking powder, baking soda, and salt in a medium bowl. Set this aside, we’ll come back to it.

Now for the fun part! In your large mixing bowl, beat the softened butter and sugar until it’s light and fluffy, about 2-3 minutes with a mixer. You’ll know it’s ready when the mixture looks almost pale yellow and has grown in volume. Add eggs one at a time, mixing well after each. Then comes the sour cream, lemon zest, and lemon juice, mix until everything is smooth and smells amazing.

Here’s my golden rule: don’t overmix! Gradually add your dry ingredients to the wet ones, stirring just until the flour disappears. A few small lumps are totally fine, they’ll work themselves out in the oven.

Step 2: Create the Cream Cheese Swirl

While your oven finishes preheating, let’s make that dreamy cream cheese swirl. In a clean bowl, beat together softened cream cheese, sugar, egg yolk, and vanilla until it’s completely smooth, no lumps allowed! Scrape down the sides as needed.

Now for the artistic part: Pour half your lemon batter into the prepared loaf pan and smooth it out. Dollop spoonfuls of the cream cheese mixture across the surface, don’t worry about perfect placement. Use a butter knife to gently swirl through both layers in zigzag motions. You want pretty marbling, not complete mixing!

Top with remaining batter, spreading carefully to cover all that creamy goodness. A few swirl marks peeking through the top are actually quite pretty.

Step 3: Bake and Cool

Slide your loaf into the center rack and bake for 50-60 minutes. Around the 45-minute mark, start checking with a toothpick, it should come out clean except for maybe a few moist crumbs (cream cheese will stick to it, and that’s normal!).

Let it cool in the pan for 10 minutes, this helps prevent sticking, then transfer to a wire rack. Here comes the hardest part: wait until it’s completely cool before adding that lemon glaze! I know it’s tempting, but warm bread makes a runny glaze. Whisk together powdered sugar and lemon juice until smooth, then drizzle artfully over top.

The wait is worth it, when you slice into this beauty, you’ll reveal those gorgeous swirls and get that perfect bite of tangy lemon and rich cream cheese in every piece!

Tips for Perfect Lemon Cream Cheese Bread

After making this loaf more times than I can count, here are my foolproof secrets:

• Room temp is key! Cold ingredients don’t incorporate well, leave butter, eggs, and cream cheese out for at least an hour.
• Swirl gently, just 3-4 knife passes create beautiful marbling without muddying the layers.
• Store leftovers wrapped tightly in the fridge (the cream cheese layer stays fresher this way).
• Revive slices by microwaving for 10 seconds, it taste just-baked!

Oh, and zest your lemon before juicing, it’s way easier!

Variations and Substitutions

Don’t have sour cream? Plain Greek yogurt works beautifully, I’ve used both and honestly can’t tell the difference! For a tropical twist, swap lemon zest for lime (just reduce the juice by half, lime packs more punch). Nut lovers can fold in ½ cup chopped pecans or walnuts into the batter. Need it dairy-free? Use coconut oil instead of butter and dairy-free cream cheese (though the texture changes slightly). The glaze even works with orange juice if you’re out of lemons! This recipe’s flexible, make it yours.

Serving and Storing Lemon Cream Cheese Bread

This bread tastes absolutely heavenly fresh. I always sneak a slice while it’s still slightly warm! For serving, let the glaze set for about 15 minutes before slicing with a sharp knife (those cream cheese swirls deserve clean cuts). Leftovers? Just wrap tightly in plastic wrap or foil and refrigerate for up to 3 days, though mine never lasts that long! A quick 10-second zap in the microwave brings back that just-baked magic.

Pro tip: freeze individual slices wrapped in parchment for up to a month, perfect for sudden lemon cravings!

Nutritional Information

Just so you know, these numbers are estimates, your exact counts might vary depending on brands and how thick you slice it! Per generous slice (about 1/10th of the loaf), you’re looking at:

• 280 calories (worth every one!)
• 12g fat (7g saturated from all that delicious butter and cream cheese)
• 38g carbs (25g sugars, it is dessert bread after all)
• 4g protein

For lighter versions, try reduced-fat cream cheese or swapping half the sugar with monk fruit sweetener, though I can’t promise the same magic!

Lemon Cream Cheese Bread FAQs

More Treats Made with Love

If this Lemon Cream Cheese Bread brightened your day, you’ll adore these other homemade treats that are just as comforting and delicious. Each one is simple to bake and full of flavor, perfect for sharing or enjoying with your favorite drink.

• Cinnamon Streusel Coffee Cake: Soft and crumbly, ideal for breakfast or brunch.
• Strawberry Cheesecake Crumble Cookies: A fruity twist that melts in your mouth.
• White Chocolate Raspberry Cheesecake: Smooth, creamy, and bursting with flavor.
• Nanaimo Bars Recipe: A no-bake classic layered with chocolate, custard, and coconut.
• Black Forest Cream Roll Cake: A rich chocolate sponge with whipped cream and cherries.

Each dessert is made with love and guaranteed to satisfy your sweet cravings.

Bright and Zesty Finishing Touch

This Lemon Cream Cheese Bread is the perfect blend of tangy and sweet, with a buttery crumb and creamy texture that melts in your mouth. It’s light yet rich, making it the ideal treat for breakfast, brunch, or an afternoon snack. One bite of its soft, lemony goodness, and you’ll see why it’s a family favorite that never lasts long on the table.

Give this easy loaf a try and fill your kitchen with a burst of citrus aroma. Don’t forget to share your results in the comments, it’s always fun to see your delicious creations. Follow me on Facebook, Instagram, and Pinterest for more cozy, homemade recipes like this Lemon Cream Cheese Bread. Your next favorite bake might be waiting there!

Print