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A moist, tender loaf with bright lemon flavor and a creamy cream cheese swirl running through the center. Perfect for breakfast, brunch, or a sweet afternoon treat.

Lemon Cream Cheese Bread

A moist, tender loaf with bright lemon flavor and a creamy cream cheese swirl running through the center. Perfect for breakfast, brunch, or a sweet afternoon treat.
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Ingredients Equipment Method Notes

Ingredients
  

For the Bread:
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest about 1 large lemon
  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup fresh lemon juice
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
For the Cream Cheese Filling:
  • 8 ounces cream cheese softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon lemon zest
  • 1 tablespoon all-purpose flour
For the Lemon Glaze (optional):
  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice

Equipment

  • 9x5-inch loaf pan
  • Large mixing bowl
  • Medium mixing bowl
  • - Small bowl
  • electric mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Zester
  • Wire rack
  • toothpick

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper.
  2. In a medium bowl, beat softened cream cheese with 1/4 cup sugar until smooth. Add egg, lemon zest, and 1 tablespoon flour. Mix until combined and set aside.
  3. In a large bowl, cream together softened butter and 1 cup sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, lemon zest, sour cream, and lemon juice.
  5. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually fold dry ingredients into wet mixture just until combined.
  6. Pour half the bread batter into prepared pan and spread evenly. Spoon cream cheese mixture over batter, leaving a small border around edges. Top with remaining batter, spreading evenly.
  7. Bake for 60-70 minutes, or until a toothpick inserted in center comes out clean or with a few moist crumbs. Tent with foil if top browns too quickly.
  8. Cool in pan for 15 minutes, then transfer to a wire rack to cool completely. For glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over cooled bread and let set before slicing.

Notes

Make sure all dairy ingredients are at room temperature for best results and smooth mixing.
Fresh lemon zest and juice provide the brightest, most vibrant flavor.
Store bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Freezes well for up to 3 months when wrapped tightly.
The cream cheese layer may look slightly marbled when you slice into it—this is normal and adds to the beautiful presentation.