There’s something about lemon that just lifts your spirits, isn’t there? Add a swirl of rich cream cheese, and you’ve got a loaf that’s not just bright and sunny—but comfortingly creamy too. This Lemon Cream Cheese Bread is one of my go-to bakes when I want something that feels fresh and indulgent at the same time.
It’s tender, moist, and loaded with zesty lemon flavor, while the cream cheese swirl adds that rich, almost cheesecake-like center. It’s a slice of sunshine that works for brunch, dessert, or—let’s be real—straight from the fridge at midnight.
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Overview of Lemon Cream Cheese Bread Recipe Content
What It Is
A Lemon Cream Cheese Bread with a rich cream cheese layer baked right inside—think sweet quick bread meets cheesecake!
Why You’ll Love It
- Bright & Zesty: Perfect balance of tart lemon and sweet batter
- Creamy Core: A rich swirl of cream cheese bakes into the loaf
- Simple Yet Special: Easy to make, elegant to serve
- Moist & Flavorful: Yogurt and lemon juice keep it soft and tender
Flavor & Texture
Moist and tender crumb with bursts of lemon zest, layered with creamy, tangy cream cheese that melts right into the center.
Ingredients & Substitutions
For the Lemon Bread:
- 1 ½ cups (190g) all-purpose flour (sub: gluten-free 1:1 blend)
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup (120ml) vegetable oil (sub: melted butter or coconut oil)
- ¾ cup (150g) granulated sugar
- 2 large eggs
- ½ cup (120g) plain Greek yogurt (sub: sour cream or plant-based yogurt)
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For the Cream Cheese Filling:
- 8 oz (225g) cream cheese, softened
- ¼ cup (50g) sugar
- 1 egg yolk
- ½ tsp vanilla extract
Tools Needed
- Loaf pan (9×5-inch)
- Mixing bowls
- Whisk or electric mixer
- Zester or fine grater
- Measuring cups & spoons
How to Make Lemon Cream Cheese Bread
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease and line your loaf pan with parchment.
- Mix Dry Ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt.
- Whisk Wet Ingredients: In another bowl, mix oil, sugar, eggs, yogurt, lemon juice, zest, and vanilla.
- Combine: Add dry ingredients to wet and stir until just combined.
- Make Cream Cheese Layer: Beat softened cream cheese, sugar, yolk, and vanilla until smooth.
- Layer: Pour half the batter into the pan, spread cream cheese filling on top, then finish with the remaining batter.
- Bake: Bake for 50–60 minutes, or until a toothpick inserted into the center (not the cream cheese!) comes out clean.
- Cool: Let cool 10 minutes in the pan, then transfer to a wire rack.
What to Serve with Lemon Cream Cheese Bread
- Hot tea or coffee
- Fresh berries or citrus segments
- Vanilla or lemon glaze drizzle
- Dollop of whipped cream or Greek yogurt
Tips for Making It Perfect
- Use room temp ingredients for a smooth cream cheese filling
- Don’t overmix the batter—a few lumps are fine
- Tent with foil halfway if the top browns too quickly
- Chill before slicing for clean cuts and firmer texture
Storage Instructions
- Room Temp: 1–2 days in an airtight container
- Fridge: Up to 5 days—flavor deepens!
- Freezer: Slice, wrap tightly, and freeze up to 2 months
General Info
Lemon Cream Cheese Bread is a classic pairing in European and American baking—think lemon cheesecake or lemon bars! This loaf takes that pairing and turns it into a sliceable quick bread you can serve for breakfast or dessert. It’s a modern classic with timeless appeal.
Frequently Asked Questions
Can I skip the cream cheese filling?
You can! The lemon loaf is delicious on its own—just reduce baking time by 5 minutes.
Can I use lemon extract instead of zest?
Yes—use ½ tsp lemon extract in place of zest, but the real zest gives better aroma.
Can I make it gluten-free?
Absolutely—use a gluten-free 1:1 flour blend and check your baking powder brand.
Why is my loaf sinking in the middle?
It may be underbaked or the cream cheese layer was too thick. Try tenting with foil and baking a few minutes longer.
Conclusion
This Lemon Cream Cheese Bread is more than just a loaf—it’s a little ray of lemon-scented joy. Whether you bake it for yourself or share it with friends, it’s sure to become a favorite. Soft, bright, and rich with creamy tang—it’s everything you want in a citrus bake.
If you love lemon and easy loaves, don’t miss:
Interactive Elements
Bake this? Tag me on Pinterest @poulefrecipe—I’d LOVE to see your lemony creations!
Nutritional Info
| Nutrient | Per Slice (approx.) |
|---|---|
| Calories | 310 |
| Fat | 17g |
| Carbs | 34g |
| Sugar | 20g |
| Protein | 6g |
| Fiber | 1g |
| Sodium | 190mg |
Lemon Cream Cheese Bread – A Zesty, Moist & Irresistibly Tangy Loaf
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
This Lemon Cream Cheese Bread is moist, zesty, and swirled with rich cream cheese for the perfect balance of bright and creamy. It’s easy to make, gorgeous to slice, and tastes like spring in a loaf pan!
Ingredients
Lemon Bread:
-
1 ½ cups (190g) all-purpose flour (or gluten-free 1:1 blend)
-
1 tsp baking powder
-
¼ tsp baking soda
-
½ tsp salt
-
½ cup (120ml) vegetable oil
-
¾ cup (150g) granulated sugar
-
2 large eggs
-
½ cup (120g) plain Greek yogurt
-
2 tbsp fresh lemon juice
-
1 tbsp lemon zest
-
1 tsp vanilla extract
Cream Cheese Filling:
-
8 oz (225g) cream cheese, softened
-
¼ cup (50g) sugar
-
1 egg yolk
-
½ tsp vanilla extract
Instructions
-
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.
-
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
-
In another bowl, whisk oil, sugar, eggs, yogurt, lemon juice, zest, and vanilla.
-
Combine wet and dry mixtures; stir until just combined.
-
In a small bowl, mix cream cheese, sugar, yolk, and vanilla until smooth.
-
Pour half the lemon batter into pan. Spread cream cheese mixture over it. Add remaining batter on top.
-
Bake for 50–60 minutes or until a toothpick inserted (not in cream cheese) comes out clean.
-
Cool in pan 10 minutes, then transfer to wire rack.
Notes
-
Use room temperature cream cheese for smooth blending.
-
Tent with foil halfway if browning too quickly.
-
Chill before slicing for clean layers.
-
Store in fridge for best texture and longevity.
- Prep Time: 15
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American
