Why You’ll Love This Recipe

Lemon Cream Cheese Bread is a moist, rich quick bread swirled with a sweetened cream cheese filling and infused with bright lemon flavor. Perfect for breakfast, brunch, or an afternoon snack, this loaf offers a balance of tangy citrus and creamy decadence that’s both refreshing and comforting. It’s simple to make and delivers bakery-style results right from your kitchen.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

flour
granulated sugar
baking powder
salt
eggs
milk
vegetable oil
vanilla extract
lemon zest
lemon juice
cream cheese
confectioners’ sugar

directions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.

In a large bowl, whisk together the flour, baking powder, and salt.

In another bowl, mix the eggs, granulated sugar, milk, oil, lemon juice, lemon zest, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

In a separate bowl, beat the cream cheese with confectioners’ sugar until smooth and creamy.

Pour half of the lemon batter into the prepared loaf pan.

Spread the cream cheese mixture over the batter layer evenly.

Top with the remaining lemon batter.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Optional: Drizzle with a simple lemon glaze made from confectioners’ sugar and lemon juice once cooled.

Servings and timing

This recipe yields 1 loaf (8-10 slices).
Preparation time: 15 minutes
Baking time: 50–60 minutes
Cooling time: 30 minutes
Total time: 1 hour 35 minutes

Variations

Add blueberries to the batter for a fruity twist.
Use orange zest and juice instead of lemon for a citrus variation.
Top with sliced almonds or a crumb topping before baking for added texture.
Substitute sour cream for the milk for an even richer crumb.

storage/reheating

Store Lemon Cream Cheese Bread in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap the loaf tightly in plastic wrap and foil, then freeze for up to 2 months.
To reheat, warm individual slices in the microwave for about 15–20 seconds.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.

Do I have to use cream cheese?

No, you can skip the cream cheese swirl for a simpler lemon loaf, though it adds richness.

Can I make muffins instead?

Yes, divide the batter and filling into muffin tins and bake at 350°F for 20–25 minutes.

What kind of flour should I use?

All-purpose flour works best for this recipe.

Why is my cream cheese layer sinking?

Make sure the cream cheese mixture is thick and not too runny; also, layer carefully.

Can I double the recipe?

Yes, this recipe doubles well—just use two loaf pans.

Do I need to refrigerate the bread?

Yes, because of the cream cheese layer, refrigeration is recommended.

How can I make it more lemony?

Add extra zest or a lemon glaze for a stronger citrus flavor.

Can I use a different oil?

Yes, melted butter or coconut oil can be used as substitutes.

What can I serve it with?

It pairs well with tea or coffee, or serve with fresh berries and whipped cream.

Conclusion

Lemon Cream Cheese Bread is a crowd-pleasing baked good that delivers bold citrus flavor and creamy texture in every slice. It’s a perfect treat for any time of day and can easily be customized to suit your taste. Whether you’re making it for guests or to enjoy on a cozy morning, this bread is sure to impress and satisfy.