If you’re searching for the ultimate treat that blends luscious citrus with velvety richness, Lemon Cream Cheese Bread is about to become your new obsession. Picture a moist, tender loaf brimming with fresh lemon flavor, subtly tangy cream cheese, and just the right touch of sweetness—it’s a crave-worthy delight that perfectly balances comfort and sophistication. Whether you need a show-stopping brunch bake or an afternoon pick-me-up, this quick bread offers sunshine in every slice, and it’s surprisingly easy to whip up in your own kitchen!
Ingredients You’ll Need
The beauty of Lemon Cream Cheese Bread is in its simplicity. Every ingredient pulls its weight: from the creamy richness of dairy to the bright zestiness of fresh lemon, each one adds something special—flavor, moisture, or soft crumb. Don’t be tempted to swap things out; these humble essentials bring the loaf to life!
- All-purpose flour: Provides the bread’s structure while keeping the crumb light and tender.
- Baking powder: Gives a lift to the loaf for that perfect rise and dome.
- Baking soda: Balances the acidity in the batter and adds extra fluffiness.
- Salt: Enhances all the other flavors and prevents the bread from tasting flat.
- Unsalted butter (softened): Adds richness and creates a melt-in-your-mouth texture.
- Granulated sugar: Sweetens the bread and also helps cream the butter to an airy consistency.
- Large eggs: Bind everything together and provide moisture for a luscious crumb.
- Vanilla extract: Rounds out the flavor, adding subtle warmth that complements the lemon.
- Fresh lemon juice: Delivers real citrus zing that’s absolutely irreplaceable.
- Lemon zest: Intensifies the lemon flavor and adds lovely color flecks.
- Sour cream: Gives the loaf incredible moisture and lends a slight tang.
- Cream cheese (softened): The not-so-secret magic ingredient for silky texture and that signature creamy bite.
How to Make Lemon Cream Cheese Bread
Step 1: Prep the Oven and Pan
Start by preheating your oven to 350°F (175°C). While it warms up, grease a 9×5-inch loaf pan well—this ensures your Lemon Cream Cheese Bread releases beautifully when it’s time to cool. If you like, you can also line the pan with parchment paper for extra peace of mind.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This quick step distributes the leaveners evenly and keeps your loaf light and consistent from edge to middle.
Step 3: Cream Butter and Sugar
In a large mixing bowl, use a hand or stand mixer to beat the softened butter and sugar together until the mixture is pale, fluffy, and slightly aerated. Don’t rush this—it’s key to that delicate, melt-in-your-mouth crumb in Lemon Cream Cheese Bread.
Step 4: Add the Eggs and Flavors
Crack in the eggs one at a time, mixing well after each addition. Follow with vanilla extract, fresh lemon juice, and that brilliantly fragrant lemon zest. The kitchen will already start to smell amazing at this point!
Step 5: Blend in Cream Cheese and Sour Cream
Add in the softened cream cheese and beat until the batter is nice and smooth. Next, mix in the sour cream, combining until everything looks uniform and luscious—this is what gives the loaf its ultra-moist, tender crumb.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet mixture. Mix on low or by hand, just until everything is incorporated. Over-mixing is the enemy here; a gentle hand keeps the bread soft and light.
Step 7: Bake
Pour your dreamy batter into the prepared pan and smooth the top with a spatula. Pop it in the oven and bake for 50 to 60 minutes. To test for doneness, insert a toothpick into the loaf—if it comes out clean or with just a few moist crumbs, your Lemon Cream Cheese Bread is ready!
Step 8: Cool and Enjoy
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to finish cooling completely. Trying to slice too soon is tempting, but patience pays off—you’ll get perfect, gorgeously moist slices every time.
How to Serve Lemon Cream Cheese Bread
Garnishes
Once your Lemon Cream Cheese Bread has cooled, amp up the wow factor with a lemon glaze (just powdered sugar and lemon juice whisked together). Sprinkle with extra zest or thin lemon slices for eye-catching color. A dusting of powdered sugar works wonders, too!
Side Dishes
This loaf shines solo, but why not pair a slice with fresh berries or a dollop of Greek yogurt for a sophisticated breakfast? For a brunch spread, offer crispy bacon, fruit salad, or gently scrambled eggs alongside it for a cheery meal that feels both bright and comforting.
Creative Ways to Present
For an afternoon tea, slice your Lemon Cream Cheese Bread into finger sandwiches or cubes and serve on a pretty platter. You could also toast slices and spread with a little extra cream cheese or lemon curd for the ultimate snack. It’s truly as versatile as it is delicious!
Make Ahead and Storage
Storing Leftovers
Your leftover Lemon Cream Cheese Bread will stay fresh for up to three days when stored in an airtight container at room temperature. To preserve its lovely moisture, wrap slices or the whole loaf tightly in plastic wrap or foil.
Freezing
This bread freezes like a dream. Once completely cool, wrap the whole loaf or individual slices in plastic wrap and then foil. Store in a freezer bag or airtight container for up to three months. Thaw overnight in the fridge or at room temperature when ready to enjoy.
Reheating
To recapture that fresh-baked warmth, simply zap a slice of Lemon Cream Cheese Bread in the microwave for 10 to 15 seconds, or warm in a toaster oven until just heated through. This little trick revives its melt-in-your-mouth softness and reinvigorates the zesty aroma.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice truly makes a difference in flavor and brightness. While bottled works in a pinch, the zest and fresh-squeezed juice combo will set your Lemon Cream Cheese Bread apart.
How do I know when the bread is done baking?
The best way is to insert a toothpick into the center of the loaf—if it comes out clean or with just a few moist crumbs, it’s done. If you notice the top getting too dark before the center is set, tent the pan loosely with foil toward the end of the baking time.
Can I make this recipe gluten-free?
Yes! Just swap in your favorite 1:1 gluten-free flour blend and double-check that all other ingredients are gluten-free. The result should still be tender, moist, and full of lemony goodness.
Why did my bread turn out dense?
Dense Lemon Cream Cheese Bread is usually the result of over-mixing or using too much flour. Be sure to measure flour properly (spoon, then level) and mix gently—just until combined!
Is it ok to add in extras like poppy seeds or blueberries?
Absolutely! A handful of poppy seeds, blueberries, or even white chocolate chips can add fun twists to your Lemon Cream Cheese Bread. Fold them in gently right before transferring the batter to your loaf pan.
Final Thoughts
I hope you’re as excited as I am to bake (and eat!) this incredible Lemon Cream Cheese Bread. It’s bright, creamy, and comfortingly delicious—a treat that never fails to impress. Give it a try, share it with your favorite people, and enjoy every zesty bite!
Print
Lemon Cream Cheese Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 8 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful citrus flavors of this Lemon Cream Cheese Bread. With a moist, tender crumb and a tangy cream cheese swirl, this easy-to-make quick bread is the perfect treat for any time of day.
Ingredients
Dry Ingredients:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- ½ cup sour cream
- 4 ounces cream cheese, softened
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar until light and fluffy.
- Add Wet Ingredients: Incorporate eggs one at a time, followed by vanilla extract, lemon juice, and lemon zest.
- Combine Cream Cheese and Sour Cream: Add softened cream cheese and beat until smooth. Mix in the sour cream.
- Mix Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Bake: Pour batter into the prepared pan, bake for 50–60 minutes until a toothpick comes out clean.
- Cool and Serve: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra lemon flavor, consider drizzling a lemon glaze over the cooled bread.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
