There’s something incredibly comforting about the aroma of lemon-scented baked goods wafting through the kitchen. This Lemon Cream Cheese Bread is a luscious, tangy-sweet loaf that tastes like spring in every bite. The first time I made it was on a rainy afternoon when I was craving something sunny, and this bread delivered. The zesty lemon and rich cream cheese swirl combine into a moist, decadent loaf that works equally well as a breakfast treat or a light dessert.
This recipe is easy to love and even easier to make. With a few simple ingredients and a loaf pan, you’ll have a stunning, bakery-worthy bread with a creamy surprise at its center. It’s the perfect blend of bright citrus and velvety filling, and once you try it, you'll want to bake it again and again.
Why You’ll Love This Recipe
- Bright and Refreshing: Fresh lemon juice and zest make this loaf bursting with citrus flavor.
- Creamy Surprise Inside: A ribbon of sweetened cream cheese adds richness and contrast.
- Moist and Tender: Sour cream and oil ensure a soft, fluffy texture that stays moist for days.
- Simple Ingredients: Everything you need is likely already in your pantry.
- Great for All Occasions: Perfect for brunches, bake sales, or an afternoon pick-me-up.
- Freezer-Friendly: Slice and freeze for a make-ahead treat.
Ingredients You'll Need
For the Bread:
- 1 cup granulated sugar
- 3 large eggs
- 8 oz sour cream
- ½ cup canola oil (or any neutral oil)
- Zest of 2 lemons
- Juice of 1 lemon
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 2½ teaspoon baking powder
- 1 teaspoon salt
For the Cream Cheese Filling:
- 1 (8 oz) package cream cheese, softened
- ⅓ cup powdered sugar
Tip: Use fresh lemons for the best flavor—bottled juice just can’t compare.
Step-by-Step Instructions
Step 1: Prep the Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the granulated sugar, eggs, sour cream, oil, lemon zest, lemon juice, and vanilla extract. The mixture should be smooth and well combined.
Step 3: Combine the Dry Ingredients
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring gently just until no dry spots remain. Be careful not to overmix.
Step 4: Make the Cream Cheese Filling
In a small bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. You want the consistency to be thick but spreadable.
Step 5: Layer the Batter
Pour half of the lemon batter into the prepared loaf pan. Spoon the cream cheese mixture in a line down the center. Use a knife or skewer to gently swirl it through the batter. Pour the remaining lemon batter over the top, spreading it out evenly.
Tip: Swirl just enough to create a ribbon without blending the layers completely.
Step 6: Bake
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and the center fully set.
Tip: Tent the loaf with foil after 40 minutes if the top is browning too quickly.
Step 7: Cool and Serve
Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve as is, or dust with powdered sugar for an extra touch.
Serving and Storage Tips
This bread is lovely served slightly warm or at room temperature. Pair it with a cup of tea or a light fruit salad for a balanced brunch. It also makes a great addition to a breakfast spread or a sweet afternoon snack.
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, wrap slices individually in plastic wrap and store in a zip-top bag or container for up to 2 months.
Reheat in the microwave for 10-15 seconds to enjoy a warm slice with melty cream cheese.
Helpful Notes
- Cream Cheese Swirl: For a thicker swirl, refrigerate the cream cheese filling for 10 minutes before layering.
- Use Full-Fat Sour Cream: It adds richness and keeps the bread tender.
- Boost the Lemon Flavor: Add a bit of lemon extract if you love an extra punch.
- Avoid Overmixing: Mix just until ingredients are combined to keep the loaf soft.
- Decorative Touch: Garnish with thin lemon slices or a lemon glaze before serving.
Frequently Asked Questions
- Can I use Greek yogurt instead of sour cream? Yes, full-fat Greek yogurt is a great substitute and will yield a similar texture.
- Can I make this bread gluten-free? Use a 1:1 gluten-free flour blend to make the bread gluten-free.
- How do I know when it’s done baking? Insert a toothpick in the center—it should come out clean or with just a few moist crumbs.
- What if I don’t have lemons? Lemon juice and zest are essential here, but in a pinch, bottled lemon juice can work. Skip the zest or use a tiny splash of lemon extract.
- Can I double the recipe? Yes! Divide the batter between two pans and bake both loaves at once.
- Can I add mix-ins? Absolutely! Blueberries or raspberries pair wonderfully with the lemon and cream cheese.
- Can I turn this into muffins? Yes, just reduce the baking time to 20-25 minutes and swirl the filling in the center of each muffin.
Final Thoughts
Lemon Cream Cheese Bread is a delightful treat that combines the brightness of citrus with the richness of cream cheese. It’s easy to prepare, perfect for sharing, and just the thing to brighten your day. Whether you’re baking for brunch, gifting a homemade treat, or indulging in a little self-care, this lemony loaf is sure to bring smiles.
Have you baked this bread yet? Let me know your favorite twist—maybe berries, glaze, or extra lemon zest!
Lemon Cream Cheese Bread
Ingredients
- 1 cup granulated sugar
- 3 large eggs
- 8 oz sour cream
- ½ cup canola oil
- Zest of 2 lemons
- Juice of 1 lemon
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 2½ teaspoons baking powder
- 1 teaspoon salt
- Cream Cheese Filling:
- 1 8 oz package cream cheese, softened
- ⅓ cup powdered sugar
Instructions
STEP 1: PREP THE PAN
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
STEP 2: MIX THE WET INGREDIENTS
- In a large mixing bowl, whisk together the granulated sugar, eggs, sour cream, oil, lemon zest, lemon juice, and vanilla extract. The mixture should be smooth and well combined.
STEP 3: COMBINE THE DRY INGREDIENTS
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring gently just until no dry spots remain. Be careful not to overmix.
STEP 4: MAKE THE CREAM CHEESE FILLING
- In a small bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. You want the consistency to be thick but spreadable.
STEP 5: LAYER THE BATTER
- Pour half of the lemon batter into the prepared loaf pan. Spoon the cream cheese mixture in a line down the center. Use a knife or skewer to gently swirl it through the batter. Pour the remaining lemon batter over the top, spreading it out evenly.
- Tip: Swirl just enough to create a ribbon without blending the layers completely.
STEP 6: BAKE
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and the center fully set.
- Tip: Tent the loaf with foil after 40 minutes if the top is browning too quickly.
STEP 7: COOL AND SERVE
- Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve as is, or dust with powdered sugar for an extra touch.
Notes
- Cream Cheese Swirl: For a thicker swirl, refrigerate the cream cheese filling for 10 minutes before layering.
- Use Full-Fat Sour Cream: It adds richness and keeps the bread tender.
- Boost the Lemon Flavor: Add a bit of lemon extract if you love an extra punch.
- Avoid Overmixing: Mix just until ingredients are combined to keep the loaf soft.
- Decorative Touch: Garnish with thin lemon slices or a lemon glaze before serving.
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