Lemon Cream Cheese Bread

Why You’ll Love This Recipe

Lemon Cream Cheese Bread is a moist and tangy quick bread that combines the zesty brightness of lemon with the rich, creamy texture of cream cheese. Perfect for breakfast, brunch, or a midday snack, this loaf has a soft crumb and a luscious flavor that’s hard to resist. Its subtle sweetness and fresh citrusy aroma make it a refreshing treat all year round.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
baking soda
salt
granulated sugar
unsalted butter
cream cheese
eggs
vanilla extract
lemon juice
lemon zest
milk
powdered sugar (for optional glaze)

directions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.

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

In a large bowl, beat the butter, cream cheese, and granulated sugar until light and fluffy.

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

Stir in the vanilla extract, lemon juice, and lemon zest.

Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

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

For an optional glaze, mix powdered sugar with a bit of lemon juice until smooth, then drizzle over the cooled bread.

Servings and timing

This recipe yields 1 loaf (about 8 slices).
Preparation time: 15 minutes
Baking time: 50–60 minutes
Cooling and glazing time: 30 minutes
Total time: 1 hour 35 minutes

Variations

Add poppy seeds for a lemon poppy seed twist.
Use orange zest and juice for a citrus variation.
Incorporate blueberries or raspberries into the batter for a fruity touch.
Swap the glaze with a cream cheese frosting for extra richness.

storage/reheating

Store Lemon Cream Cheese Bread in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week.
Freeze for up to 2 months, wrapped tightly.
To reheat, microwave slices for 10–15 seconds.

FAQs

Can I use low-fat cream cheese?

Yes, but full-fat cream cheese provides the best texture and flavor.

Can I skip the glaze?

Yes, the bread is flavorful enough on its own.

Can I use bottled lemon juice?

Fresh lemon juice is recommended for best flavor, but bottled can work in a pinch.

How do I prevent the bread from becoming too dense?

Ensure your ingredients are at room temperature and don’t overmix the batter.

Can I make this bread gluten-free?

Yes, use a gluten-free all-purpose flour blend for best results.

Is this bread very sweet?

It has a moderate sweetness, perfect for breakfast or a light dessert.

Can I double the recipe?

Yes, simply divide the batter between two loaf pans and bake accordingly.

What can I serve with Lemon Cream Cheese Bread?

It pairs well with tea, coffee, or fresh berries.

How do I know when it’s done baking?

Check with a toothpick inserted in the center—if it comes out clean, it’s done.

Can I use this recipe for muffins?

Yes, adjust the baking time to 18–22 minutes for standard-sized muffins.

Conclusion

Lemon Cream Cheese Bread is a zesty and tender treat that brings together the richness of cream cheese and the brightness of lemon. Whether served plain, glazed, or with fruit, it’s a versatile quick bread that’s sure to become a household favorite. Enjoy a slice with your morning coffee or as a delightful afternoon indulgence.

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