Lemon Cream Cheese Bread is a soft, moist loaf infused with bright lemon flavor and swirled with a luscious cream cheese filling. It’s the perfect combination of zesty citrus and creamy richness — ideal for breakfast, brunch, or an afternoon pick-me-up with tea or coffee.
Why You’ll Love This Lemon Cream Cheese Bread
- Moist and tender: The sour cream and butter create a rich, fluffy texture.
- Zesty lemon flavor: Fresh lemon juice and zest make the flavor pop.
- Decadent cream cheese swirl: A creamy, tangy layer adds irresistible contrast.
- Perfect for any time of day: Serve it as a sweet breakfast, snack, or dessert.
Ingredients
For the Bread Batter:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
For the Cream Cheese Swirl:
- 4 oz (115g) cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 tablespoon lemon juice
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each.
- Add the wet ingredients: Stir in the sour cream, lemon juice, and lemon zest until fully combined.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Prepare the cream cheese swirl: In a small bowl, beat together the cream cheese, sugar, egg yolk, and lemon juice until smooth and creamy.
- Layer and swirl: Pour half the bread batter into the loaf pan. Spoon half the cream cheese mixture on top and gently swirl with a knife. Repeat with the remaining batter and cream cheese mixture, swirling again.
- Bake: Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil during the last 15 minutes.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve and enjoy: Slice and serve as-is or with a dusting of powdered sugar for extra flair.
Tips for Success
- Use fresh lemons: Bottled juice won’t provide the same bright flavor.
- Room temperature ingredients: Ensure your butter, eggs, and cream cheese are at room temp for smoother blending.
- Don’t overmix: Mix just until the ingredients are combined to keep the loaf light and tender.
- Swirl gently: A light swirl ensures a beautiful marbled effect without blending the layers completely.
How to Store Lemon Cream Cheese Bread
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: For longer freshness, refrigerate for up to 5 days.
- Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
Serving Suggestions
- Serve with hot tea or coffee for a cozy snack.
- Top with whipped cream or a lemon glaze for a dessert-worthy finish.
- Add a handful of blueberries to the batter for a fruity twist.
Nutritional Information (Per Serving)
- Calories: 270
- Carbohydrates: 35g
- Protein: 13g
- Fat: 5g
Final Thoughts
This Lemon Cream Cheese Bread is a must-try recipe for lemon lovers and sweet bread fans alike. With its balance of tangy citrus and velvety cream cheese, it’s a comforting and impressive bake for any occasion. Add it to your weekend baking list — your kitchen will smell amazing, and your tastebuds will thank you!