How to Make the Best Lemon Cream Cheese Bread at Home

If you’re looking for a treat that’s equal parts zesty, creamy, and downright irresistible, lemon cream cheese bread is your new baking obsession. With its bright citrus flavor, rich cream cheese swirl, and moist, tender crumb, this loaf is more than just a quick bread — it’s a slice of sunshine. Ready to find out why it’s winning hearts (and taste buds)? Keep reading.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 4 ounces cream cheese softened
• ½ cup unsalted butter softened
• 1 cup granulated sugar
• 2 large eggs
• ¼ cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• ½ cup milk

Equipment

• 9 x 5 inch loaf pan
• Mixing bowls
• Electric mixer
• Rubber spatula
• Zester or microplane
• Measuring cups
• Measuring spoons
• Cooling rack

Instructions

1. Preheat your oven: Set it to 350 degrees Fahrenheit. Grease a 9 x 5 inch loaf pan or line it with parchment paper. I usually butter and flour my pan out of habit—it gives a nice crust.
2. Whisk dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even rise and flavor through the loaf.
3. Beat cream cheese and butter: In a large mixing bowl, use an electric mixer to beat softened cream cheese and butter until smooth and fluffy. This step is key—do not rush it. Their union gives the bread its pillow-soft crumb.
4. Cream the sugar: Add the granulated sugar to the bowl and continue beating until the mixture turns pale and airy. This helps incorporate extra lift into the finished bread.
5. Add the eggs: One by one, add the eggs, mixing thoroughly after each. Scrape down the sides of the bowl to make sure everything blends smoothly.
6. Add citrus and vanilla: Stir in the fresh lemon juice, lemon zest, and vanilla extract. The kitchen should now smell like a lemon grove in bloom—it’s heavenly.
7. Alternate flour and milk: Add the dry mixture in three parts, alternating with the milk in two parts, beginning and ending with the flour. Be careful not to overmix here—fold gently until just combined for a tender loaf.
8. Transfer and smooth: Pour the batter into your prepared loaf pan and smooth the top gently with a spatula for even baking.
9. Bake: Bake in the center of your oven for 45 to 55 minutes. A toothpick inserted in the center should come out clean or with only a few moist crumbs. If it comes out wet, give it 5 more minutes.
10. Cool: Let the loaf cool in the pan for about 10 minutes before turning it out onto a wire rack. Let it cool completely before slicing—it’s worth the wait.

Nutrition per serving

Description

Lemon cream cheese bread is the kind of baked good that instantly brightens any table. From its golden crust to its moist and velvety center, every bite feels like a soft breeze on a warm spring day. The zing of fresh lemon cuts through the richness of cream cheese, creating a perfectly balanced loaf that’s both tangy and sweet. It’s the kind of comfort food that feels indulgent without being too heavy, making it ideal for breakfast, brunch, or an afternoon treat.

Each slice delivers a soft crumb infused with vibrant citrus and subtle vanilla, topped off with a delicate glaze that adds just the right whisper of sweetness. When served slightly warm, the aroma perfumes the room like a lemon orchard in bloom. Whether you enjoy it with a cup of coffee in the morning or share it with guests after dinner, lemon cream cheese bread is pure, feel-good baking at its best.

Why You’ll Love This Recipe

This lemon cream cheese bread is quick to mix up with simple pantry staples and comes together in under an hour. The cream cheese adds a luxurious texture that keeps the loaf moist for days, while the lemon zest and juice ensure a bright, zesty flavor in every bite. It is perfect for meal prep since it stores well and can even be frozen for later enjoyment.

The versatility of this bread is another reason to keep this recipe in your back pocket. Dress it up with fresh berries in the summer or keep it simple year-round. It works equally well as a brunch treat, a lunchbox addition, or a make-ahead dessert for gatherings.

Serving and Storage Tips

For best flavor and texture, allow the lemon cream cheese bread to cool completely before slicing. Serve it plain or with a light dusting of powdered sugar. It also pairs beautifully with fresh berries or a dollop of whipped cream.

Store leftovers tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days. To freeze, wrap the cooled loaf in plastic and then in foil and place in a freezer-safe bag. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and warm slices in the microwave for 15 seconds or in the toaster oven.

Course, Cuisine

Breakfast, American

Recipe Notes

You can substitute Greek yogurt for the cream cheese for a slightly tangier and lighter variation. For extra zest, increase the lemon zest to 1 ½ tablespoons and glaze the loaf with a lemon powdered sugar drizzle.

FAQ

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Lemon Cream Cheese Bread

Lemon cream cheese bread is a moist, velvety loaf filled with zesty lemon and creamy cheese flavors. The soft crumb and golden crust make every slice a bright and comforting treat, perfect for breakfast, brunch, or an afternoon pick-me-up.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Breakfast

Cuisine American

Servings 10 servings

Calories 280 kcal

Ingredients

  

1x2x3x

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 4 ounces cream cheese softened
• ½ cup unsalted butter softened
• 1 cup granulated sugar
• 2 large eggs
• ¼ cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• ½ cup milk

Instructions

 

• Preheat your oven to 350°F (175°C). Lightly grease a 9 x 5 inch loaf pan or line it with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, beat the softened cream cheese and butter using an electric mixer until smooth and fluffy.
• Add the sugar and continue to beat until light and creamy.
• Beat in the eggs one at a time, mixing well after each addition.
• Stir in the lemon juice, lemon zest, and vanilla extract until combined.
• Add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just incorporated. Do not overmix.
• Pour the batter into the prepared loaf pan and smooth the top with a spatula.
• Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.

Nutrition

Calories: 280kcalCarbohydrates: 36gProtein: 4gFat: 13gSodium: 240mgFiber: 1gSugar: 20g

Keyword lemon bread, quick bread, cream cheese loaf, easy baking, spring recipe, citrus dessert

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