Can I freeze this bread?

Absolutely! Wrap cooled, unglazed slices tightly in plastic wrap, then foil, and freeze for up to a month. Thaw overnight in the fridge and add fresh glaze before serving, it’ll taste just-baked.

Can I skip the glaze?

Sure, but you’ll miss that extra zing! The bread is delicious plain, but the glaze adds that perfect sweet-tart finish. If sugar’s a concern, try halving the glaze recipe.

Help, my batter looks too runny!

Don’t panic! Different lemons vary in juiciness. Just add an extra tablespoon of flour, the cream cheese swirl will balance it out during baking.

Why did my swirl disappear?

You might’ve overmixed, gently swirl just 3-4 times with a knife. Also, make sure your cream cheese layer isn’t too thin; dollop it generously!

Can I use bottled lemon juice?

Fresh is best for that bright flavor, but in a pinch, use bottled, just reduce by 1 teaspoon since it’s more concentrated.

Lemon Cream Cheese Bread Recipe in 5 Easy Steps

Description

This soft and moist lemon bread features a luscious cream cheese swirl and a bright lemon glaze, making it the perfect sweet treat for breakfast, brunch, or dessert!

Ingredients

Scale

For the Bread:

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
½ cup sour cream (or plain Greek yogurt)
Zest and juice of 1 large lemon (about 2 tablespoons zest and 2 tablespoons juice)

For the Cream Cheese Swirl:

4 ounces cream cheese, softened
¼ cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract

For the Optional Lemon Glaze:

1 cup powdered sugar
2–3 tablespoons fresh lemon juice

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
Make the Bread Batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large mixing bowl, beat the butter and sugar until light and fluffy (about 2–3 minutes). Add eggs one at a time, then mix in the sour cream, lemon zest, and lemon juice until smooth. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix!
Make the Cream Cheese Swirl: In a separate bowl, beat the cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
Assemble the Bread: Pour half of the bread batter into the prepared loaf pan and spread evenly. Dollop the cream cheese mixture over the batter, then swirl gently with a knife or skewer. Top with the remaining batter, spreading it evenly to cover the cream cheese layer.
Bake the Bread: Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean (some cream cheese may stick, that’s okay!). Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Add the Lemon Glaze (Optional): In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust consistency with more sugar or juice if needed. Drizzle over the cooled bread before slicing and serving.

Notes

For extra citrus flavor, add a touch of lemon extract to the batter.
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze slices individually for quick breakfasts!

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 28g
Sodium: 190mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 90mg

Keywords: lemon cream cheese bread, lemon loaf, lemon quick bread, cream cheese swirl bread