Lemon Cream Cheese Bread

If you love lemon desserts—and especially if you love that sweet-and-tangy combo of lemon and cream cheese—this Lemon Cream Cheese Bread is going to become a new favorite.

It’s soft and buttery with the kind of melt-in-your-mouth crumb that’s rich but not heavy. The lemon flavor shines through from both zest and juice, and the cream cheese layer tucked in the center adds a velvety contrast to all that citrus brightness. It’s basically sunshine in loaf form.

The first time I made this, I was aiming for something like a Starbucks lemon loaf but wanted it to be a little extra. So I added a cream cheese swirl and suddenly we had a total showstopper. This bread is amazing fresh, even better the next day, and honestly hard to mess up.

Whether you’re baking for brunch, bringing something to a friend, or just want a slice of something cozy with your afternoon coffee, this lemon loaf checks all the boxes.

Why You’ll Love This Recipe

• Bold lemon flavor – made with real lemon zest and juice
• Ultra-moist crumb – thanks to sour cream or yogurt in the batter
• Cream cheese swirl – creamy, tangy, and slightly sweet center
• Quick-bread ease – no yeast, no rising time
• Perfect for any time of day – breakfast, snack, dessert… it fits all occasions
• Freezer-friendly – make one for now, one for later

Ingredients

For the Lemon Bread:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tbsp lemon zest
• ¼ cup fresh lemon juice
• 1 tsp vanilla extract
• ½ cup sour cream or plain Greek yogurt

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• 3 tbsp granulated sugar
• 1 egg yolk
• 1 tsp vanilla extract

Optional Glaze:

• ½ cup powdered sugar
• 1–2 tbsp lemon juice

Use fresh lemon juice and zest for the best flavor. Bottled lemon juice can work in a pinch, but fresh will give you that true lemon zing.

Instructions

1. Preheat the Oven

Preheat to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper.

2. Make the Cream Cheese Filling

In a small bowl, beat the cream cheese, sugar, egg yolk, and vanilla until smooth and creamy. Set aside.

3. Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

4. Make the Lemon Batter

In a large bowl, cream the butter and sugar until light and fluffy—about 2–3 minutes.

Add the eggs one at a time, beating well after each.

Stir in lemon zest, lemon juice, and vanilla.

Add the dry ingredients in two parts, alternating with the sour cream. Mix just until combined.

Don’t overmix—this keeps your bread tender!

5. Assemble the Loaf

Pour half of the lemon batter into the prepared loaf pan and smooth it out.

Add all of the cream cheese filling in a layer, spreading evenly to the edges.

Top with the remaining lemon batter, smoothing gently.

6. Bake

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

If the top starts to brown too quickly, tent with foil during the last 15 minutes.

Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

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Optional Lemon Glaze

While the bread cools, whisk together the powdered sugar and lemon juice until smooth.

Drizzle over cooled bread and let it set for 10–15 minutes before slicing.

The glaze adds an extra punch of lemon and a pretty finish, but it’s totally optional.

How to Serve

• With tea or coffee as a mid-morning treat
• As a brunch table centerpiece—serve sliced with fresh berries
• As dessert—with a dollop of whipped cream or scoop of vanilla ice cream
• Packed into lunches or as an after-school snack
• Gifted to friends, neighbors, or new moms (wrap it in parchment and tie with twine—it’s adorable!)

This bread tastes great at room temperature, chilled from the fridge, or slightly warmed.

Tips for Success

• Use room temperature ingredients – especially for the cream cheese and butter
• Don’t skip the lemon zest – it adds huge flavor that juice alone can’t deliver
• Use a light hand when spreading batter over the cream cheese layer to avoid mixing the two
• Cool completely before glazing or slicing – warm bread can fall apart or absorb the glaze
• Wrap tightly if storing – keeps it moist and delicious for days

Variations

Blueberry Lemon Cream Cheese Bread
Fold ½ cup fresh or frozen blueberries into the batter before layering.

Lemon Poppy Seed Cream Cheese Bread
Add 1 tbsp poppy seeds to the dry ingredients for a lemon bakery classic twist.

Mini Loaves
Divide batter between 2 mini loaf pans and reduce bake time to about 30–35 minutes.

Lemon Raspberry Swirl
Dot raspberry jam over the cream cheese layer before adding the top layer of batter.

Storage and Freezing

Room Temp:
Store tightly wrapped for 2–3 days.

Fridge:
Store in an airtight container for up to 5 days. The cream cheese layer stays fresher this way.

Freezer:
Wrap tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge and glaze just before serving.

FAQ

Can I use bottled lemon juice?
Yes, but fresh lemon juice and zest will give you the best flavor.

Can I skip the cream cheese layer?
Absolutely! You’ll still have a delicious lemon loaf, just a bit lighter and more traditional.

Can I make this dairy-free?
You can try using dairy-free yogurt and cream cheese, but results may vary depending on the brand.

Can I turn this into muffins?
Yes! Fill muffin liners ¾ full, bake at 350°F for 20–25 minutes.

Why did my loaf sink in the middle?
This can happen if it’s underbaked or if your cream cheese layer is too thick or too close to the edges. Try to keep the filling centered and don’t open the oven door too early.

Conclusion

Lemon Cream Cheese Bread is the kind of cozy, crowd-pleasing bake that’s fancy enough for brunch and simple enough to whip up on a Sunday afternoon. With a buttery lemon crumb, that dreamy cream cheese center, and the option of a sweet glaze on top, it checks every box.

Bright. Moist. A little tangy. Totally delicious.

If you bake it, don’t forget to snap a photo and tag it—this loaf deserves its moment. Happy baking!

Ridiculously Easy Lemon Poppy Seed Scones

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