Here’s a moist and tangy Lemon Cream Cheese Bread — soft, sweet, and bright with lemon flavor 🍋🧀
Lemon Cream Cheese Bread
Serves: 8–10
Time: ~1 hour (15 min prep + 45 min baking)
Ingredients
For the Bread:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or plain yogurt
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
For the Cream Cheese Filling:
- 4 oz (115 g) cream cheese, softened
- 2 tbsp granulated sugar
- 1 tsp lemon zest
For the Glaze (optional):
- ½ cup powdered sugar
- 1–2 tsp lemon juice
Instructions
1️⃣ Preheat Oven
- Preheat oven to 175°C (350°F).
- Grease and flour a 9×5-inch loaf pan.
2️⃣ Make Cream Cheese Filling
- Mix cream cheese, sugar, and lemon zest until smooth. Set aside.
3️⃣ Make Bread Batter
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, cream butter and sugar.
- Beat in eggs, then vanilla, sour cream, lemon zest, and lemon juice.
- Gradually fold in dry ingredients until combined.
4️⃣ Assemble
- Pour half the batter into the loaf pan.
- Spoon cream cheese filling evenly over batter.
- Top with remaining batter and smooth the top.
5️⃣ Bake
- Bake 45–50 minutes, until a toothpick inserted comes out clean.
- Cool in pan 10 minutes, then transfer to a wire rack.
6️⃣ Glaze (Optional)
- Mix powdered sugar and lemon juice; drizzle over cooled bread.
Tips & Variations
- Add blueberries for extra fruity flavor.
- Sprinkle extra lemon zest on top for brightness.
- Store covered at room temperature 2–3 days or refrigerate up to a week.
I can also give a quick one-bowl lemon cream cheese bread version that’s moist, tangy, and ready in under 45 minutes.
