Homemade Lemon Cream Cheese Bread is soft, tangy, and layered with a creamy cheesecake-like filling. Perfect for breakfast, brunch, or dessert.

Scale

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

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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.