Lemon Cream Cheese Bread

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Lemon Cream Cheese Bread

I’ll be honest: I made this Lemon Cream Cheese Bread on a whim one rainy afternoon when I was craving something comforting but fresh. It was one of those days where the kids were restless, the laundry was threatening to take over the house, and I needed a little win. I had cream cheese in the fridge, lemons on the counter, and just enough quiet time to sneak this into the oven.

What came out was pure magic.

This bread has the perfect balance of tangy lemon and creamy richness, with a texture that’s soft, dense, and a little bit dreamy. It’s not overly sweet, which makes it perfect for breakfast with coffee or an afternoon treat with tea. And the best part? It tastes even better the next day—if it lasts that long.

My kids called it “lemon cheesecake in bread form,” and my husband, who rarely comments on baked goods, asked if we had more. That’s how I knew this was a keeper. It’s become a family favorite in our home, and now it’s part of our Sunday baking routine. There’s something about the bright lemon flavor and that luscious cream cheese layer that makes it feel just a bit special.

Whether you’re baking for your family or bringing something to a potluck, this loaf is going to win hearts. Trust me—you’ll want to make this again and again.

Questions I Often Get Asked About This Recipe

Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best for flavor, but if you’re in a pinch, bottled will work. Just expect a slightly less vibrant taste.

Can I make this ahead of time?
Absolutely! In fact, it tastes even better the next day once the flavors have melded.

Can I freeze it?
Yes—wrap it tightly in plastic wrap and then foil. It freezes well for up to 3 months.

Can I make it without cream cheese?
You can omit it, but it won’t have that creamy swirl or rich flavor. You’d essentially be making lemon bread.

What can I add to customize it?
Blueberries are a popular addition! They pair beautifully with the lemon and cream cheese.

What You Need to Make Lemon Cream Cheese Bread

Ingredients:

1½ cups all-purpose flour

1 tsp baking powder

¼ tsp baking soda

¼ tsp salt

½ cup unsalted butter, softened

¾ cup granulated sugar

2 large eggs

1 tbsp lemon zest

2 tbsp fresh lemon juice

½ cup sour cream

1 tsp vanilla extract

Cream Cheese Filling:

8 oz cream cheese, softened

¼ cup granulated sugar

1 egg

½ tsp vanilla extract

Tools:

9×5-inch loaf pan

Mixing bowls

Electric mixer or hand whisk

Zester or microplane

Parchment paper (optional, for easy removal)

How to Make Lemon Cream Cheese Bread

Preheat oven to 350°F (175°C). Grease or line your loaf pan with parchment paper.

Make the cream cheese filling: Beat cream cheese, sugar, egg, and vanilla until smooth. Set aside.

Prepare the bread batter: In a bowl, whisk flour, baking powder, baking soda, and salt.

In another large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well.

Stir in lemon zest, lemon juice, vanilla, and sour cream until combined.

Gradually mix in the dry ingredients until just combined—don’t overmix.

Assemble: Pour half of the bread batter into the loaf pan. Spread the cream cheese filling evenly over it. Top with remaining batter and smooth the top.

Bake for 50–60 minutes or until a toothpick inserted comes out mostly clean (a few moist crumbs are okay).

Cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.

Tips for Making the Best Lemon Cream Cheese Bread

Don’t skip the zest! It gives the loaf a fresh, vibrant lemon flavor that juice alone can’t provide.

Room temp ingredients make all the difference—especially for that creamy filling.

Use sour cream or Greek yogurt for a tender, moist texture.

Want a fruit boost? Fold in ½ cup of fresh or frozen blueberries to the batter before baking.

Double the recipe and freeze one loaf—you’ll thank yourself later!

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This was SO good! Made it for brunch with the girls and everyone asked for the recipe. Total hit!” – Jessica R.

⭐️⭐️⭐️⭐️ “Loved the flavor, but mine took a little longer to bake than expected. Worth the wait though!” – Daniel L.

⭐️⭐️⭐️⭐️⭐️ “My kids devoured it! The cream cheese layer is just divine. Will make again next weekend.” – Monica F.

⭐️⭐️⭐️ “Good flavor, but I think I’ll add more lemon zest next time—I like it super lemony.” – Erin D.

⭐️⭐️⭐️⭐️⭐️ “Perfect for busy mornings! I baked it on Sunday and we had slices all week with breakfast.” – Laura G.

Printable Recipe

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