A Moist, Tangy Loaf with a Creamy Surprise
Lemon Cream Cheese Bread is a delightful fusion of bright citrus flavor and rich, velvety cream cheese. Each slice delivers a soft, moist crumb layered with a luscious cream cheese filling and finished with a zesty lemon glaze. It’s the perfect balance of sweet and tangy—light enough for breakfast, indulgent enough for dessert.
This easy-to-follow recipe uses simple pantry ingredients and delivers bakery-quality results every time. Whether you’re baking for brunch, a coffee break, or a special treat, this lemon loaf is guaranteed to become a household favorite.
Why You’ll Love This Recipe
- Bright lemon flavor from fresh zest and juice
- Ultra-moist texture thanks to sour cream or Greek yogurt
- Creamy cheesecake-style center in every slice
- Simple ingredients & beginner-friendly method
- Perfect anytime treat—breakfast, snack, or dessert
Ingredients
For the Lemon Bread
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (about 1 large lemon)
- ½ cup sour cream or Greek yogurt
- ¼ cup fresh lemon juice
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Cream Cheese Filling
- 8 oz cream cheese, softened
- ¼ 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
Instructions
1. Preheat the Oven
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
2. Prepare the Cream Cheese Filling
In a medium bowl, beat cream cheese and sugar until smooth. Add the egg, lemon zest, and flour. Mix until fully combined. Set aside.
3. Make the Lemon Bread Batter
In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract, lemon zest, sour cream (or yogurt), and lemon juice.
4. Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the wet mixture, mixing just until combined.
5. Assemble the Bread
Pour half of the batter into the prepared loaf pan. Spread evenly. Spoon the cream cheese mixture over the batter, leaving a small border around the edges. Top with remaining batter and gently spread to cover.
6. Bake
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top browns too quickly, loosely tent with foil.
7. Cool & Glaze
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
If using the glaze, whisk powdered sugar and lemon juice until smooth and drizzle over cooled bread.
Tips for Success
- Use fresh lemon juice and zest for the brightest flavor
- Avoid overmixing the batter to keep the loaf tender
- Let the bread cool fully before slicing for clean layers
- For extra lemon punch, add more zest to the glaze
What Makes This Bread Special
Fresh & Tangy Flavor
Bright lemon zest and juice cut through the richness of the cream cheese beautifully.
Moist, Tender Texture
Sour cream (or Greek yogurt) ensures every bite stays soft and rich.
Versatile & Crowd-Pleasing
Perfect with coffee or tea, served warm or chilled, and ideal for gifting or gatherings.
