Lemon Cream Cheese Bread

Why You’ll Love This Recipe

Lemon Cream Cheese Bread is a bright, buttery loaf swirled with a luscious cream cheese filling and topped with a sweet lemon glaze. It’s perfectly moist, tender, and packed with citrus flavor—making it an ideal treat for breakfast, brunch, or dessert. The tangy cream cheese and zesty lemon create a delicious balance of rich and refreshing in every slice.

ingredients

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

for the bread
all-purpose flour
baking powder
salt
granulated sugar
eggs
unsalted butter (melted and cooled)
milk or buttermilk
lemon juice
lemon zest
vanilla extract

for the cream cheese filling
cream cheese (softened)
granulated sugar
egg
vanilla extract

for the glaze
powdered sugar
lemon juice
milk (optional, for desired consistency)

directions

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

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

In another bowl, whisk sugar, eggs, melted butter, milk, lemon juice, lemon zest, and vanilla extract until well combined.

Gradually mix the dry ingredients into the wet until just combined.

In a separate bowl, beat cream cheese with sugar, egg, and vanilla until smooth.

Pour half of the batter into the prepared loaf pan. Spoon the cream cheese mixture over the batter and gently spread.

Top with the remaining batter and smooth the top.

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

Cool in the pan for 10 minutes, then transfer to a wire rack.

Once cooled, whisk glaze ingredients and drizzle over the loaf.

Servings and timing

This recipe makes 1 loaf (8–10 slices).
Preparation time: 15 minutes
Baking time: 50–60 minutes
Cooling and glazing time: 30 minutes
Total time: 1 hour 30–45 minutes

Variations

Add blueberries to the batter for a fruity twist.
Use orange zest and juice for a citrus variation.
Top with sliced almonds or coarse sugar before baking for crunch.
Swap milk for Greek yogurt for a tangier loaf.
Make mini loaves and adjust the baking time accordingly.

storage/reheating

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze unglazed slices for up to 2 months. Thaw and glaze before serving.
Reheat slices briefly in the microwave for 10–15 seconds.

FAQs

Can I use bottled lemon juice?
Fresh is best for flavor, but bottled works in a pinch.

Why is my bread too dense?
Don’t overmix the batter and measure flour correctly.

Can I skip the glaze?
Yes, but it adds extra lemony sweetness and moisture.

Do I have to use buttermilk?
No, regular milk works fine—lemon juice helps with the tender crumb.

Can I make it gluten-free?
Yes, use a 1:1 gluten-free baking flour.

What kind of cream cheese is best?
Full-fat block cream cheese gives the best texture and flavor.

Can I double the recipe?
Yes, bake in two pans or a 9×13 dish and adjust baking time.

Why did my cream cheese layer sink?
It’s normal for it to settle a bit during baking—adds a delicious surprise inside.

Is this a breakfast or dessert bread?
Both! It’s sweet enough for dessert and light enough for brunch.

Can I add poppy seeds?
Yes, a tablespoon adds texture and pairs well with lemon.

Conclusion

Lemon Cream Cheese Bread is a moist, zesty loaf with a creamy surprise inside and a bright, tangy glaze on top. Whether you’re looking to elevate your brunch spread or enjoy a sweet afternoon treat, this easy-to-make bread is bursting with flavor and sure to become a citrusy favorite.

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