There’s nothing quite like the bright, zesty flavor of lemon baked into a soft, tender loaf. Now add a creamy, luscious cream cheese layer in the center, and you’ve got the ultimate treat: Homemade Lemon Cream Cheese Bread.
This bread strikes the perfect balance between sweet and tangy, with a moist crumb that’s light enough for breakfast yet indulgent enough for dessert. Whether you’re baking for your family, a brunch gathering, or simply want something special with your afternoon tea, this lemon bread will quickly become a favorite.
In this post, we’ll walk through why you’ll love this recipe, the ingredients you’ll need, step-by-step baking instructions, tips for success, and delicious variations to try.
Why You’ll Love This Lemon Cream Cheese Bread
- Moist & Flavorful: Thanks to fresh lemon juice, zest, and a touch of yogurt or sour cream, the bread stays tender and flavorful.
- Cream Cheese Surprise: The rich cream cheese layer adds a cheesecake-like bite in every slice.
- Beautiful Presentation: Cut into it and reveal that creamy center, it’s as stunning as it is delicious.
- Versatile: Perfect for breakfast, afternoon snack, or dessert.
- Freezer-Friendly: You can bake a loaf, freeze slices, and enjoy them later.
Ingredients You’ll Need
Here’s what makes this lemon bread so irresistible:
For the Bread:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon zest (about 2 lemons)
- 3 tablespoons fresh lemon juice
- ½ cup sour cream or plain Greek yogurt
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
Optional Lemon Glaze:
- ½ cup powdered sugar
- 1–2 tablespoons fresh lemon juice
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla, lemon zest, and lemon juice.
Step 4: Combine Wet and Dry
Add half of the dry mixture to the wet ingredients, mix, then stir in sour cream or Greek yogurt. Add the remaining flour mixture until just combined. Do not overmix.
Step 5: Make the Cream Cheese Filling
In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy.
Step 6: Assemble the Bread
Pour half of the lemon bread batter into the loaf pan. Spread the cream cheese mixture evenly over the top. Pour the remaining batter over the filling and smooth out.
Step 7: Bake
Bake for 50–60 minutes, or until a toothpick inserted in the bread (not the filling) comes out clean. If the top browns too quickly, tent with foil during the last 15 minutes.
Step 8: Cool and Glaze
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Once cooled, drizzle with optional lemon glaze. Slice and enjoy!
Tips for Perfect Lemon Cream Cheese Bread
- Use Fresh Lemons: Bottled juice doesn’t compare. Fresh zest adds incredible flavor.
- Room Temperature Ingredients: This helps create a smoother batter and filling.
- Don’t Overmix: Overworking the batter can lead to a dense loaf.
- Check Early: Start checking at 45 minutes, every oven bakes differently.
- Cool Before Glazing: If you glaze too soon, it will melt right off.
Variations to Try
- Blueberry Lemon Bread: Fold 1 cup fresh or frozen blueberries into the batter.
- Lemon Poppy Seed Bread: Add 2 tablespoons poppy seeds for a bakery-style twist.
- Orange Cream Cheese Bread: Swap lemon juice and zest for orange for a warmer flavor.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend.
- Mini Loaves or Muffins: Divide batter into smaller pans or muffin tins and adjust baking time.
Serving Ideas
- Serve warm with a cup of tea or coffee.
- Top with whipped cream and berries for dessert.
- Wrap slices individually for a grab-and-go breakfast.
- Pair with a savory dish at brunch for balance.
Storage and Freezing
- At Room Temperature: Store in an airtight container for up to 3 days.
- In the Refrigerator: Lasts up to 1 week.
- In the Freezer: Wrap slices tightly in plastic wrap and foil, freeze up to 3 months. Thaw overnight before enjoying.
Final Thoughts
This Homemade Lemon Cream Cheese Bread is pure sunshine in loaf form. It’s tangy, sweet, creamy, and perfectly moist, everything you want in a quick bread recipe. Whether you’re a lemon lover or just someone who enjoys a simple but stunning bake, this bread will win you over from the very first bite.
Bake a loaf today, and you’ll see why it’s quickly becoming one of the most requested recipes among home bakers.
Print
Homemade Lemon Cream Cheese Bread Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8–10 slices) 1x
- Diet: Vegetarian
Description
Homemade Lemon Cream Cheese Bread is soft, tangy, and layered with a creamy cheesecake-like filling. Perfect for breakfast, brunch, or dessert.
Ingredients
For the Bread:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 tablespoons fresh lemon zest (about 2 lemons)
3 tablespoons fresh lemon juice
½ cup sour cream or plain Greek yogurt
For the Cream Cheese Filling:
8 oz cream cheese, softened
¼ cup granulated sugar
1 egg
1 teaspoon vanilla extract
Optional Lemon Glaze:
½ cup powdered sugar
1–2 tablespoons fresh lemon juice
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.
2. In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla, lemon zest, and lemon juice.
4. Add half dry mixture, then sour cream, then the rest of dry mix. Do not overmix.
5. In another bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
6. Pour half the batter into pan, spread cream cheese filling, then top with remaining batter.
7. Bake 50–60 minutes, until toothpick (avoiding filling) comes out clean. Tent with foil if browning too fast.
8. Cool 10 minutes, transfer to rack. Once cooled, drizzle with lemon glaze. Slice and serve.
Notes
- Always use fresh lemon juice and zest for best flavor.
- Ensure all ingredients are at room temperature for smooth batter.
- Start checking for doneness at 45 minutes.
- Let bread cool completely before glazing.
- Store up to 3 days at room temp, 1 week in fridge, or 3 months frozen.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert, Bread
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg