Name: Lemon Cream Cheese Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1/2 cup sour cream; 1/4 cup fresh lemon juice; 2 teaspoons lemon zest; 1 teaspoon vanilla extract; 8 oz cream cheese, softened; 1/3 cup granulated sugar; 1 large egg; 1 tablespoon all-purpose flour; 1 teaspoon lemon zest

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Lemon Cream Cheese Bread a moist and tender quick bread bursting with fresh lemon flavor and swirled with a creamy, tangy cream cheese filling — perfect for breakfast, brunch, or a delightful snack.

Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1/2 cup sour cream

1/4 cup fresh lemon juice

2 teaspoons lemon zest

1 teaspoon vanilla extract

For the cream cheese swirl:

8 oz cream cheese, softened

1/3 cup granulated sugar

1 large egg

1 tablespoon all-purpose flour

1 teaspoon lemon zest

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

Directions

Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes.

Add eggs one at a time, beating well after each addition. Stir in sour cream, lemon juice, lemon zest, and vanilla extract until combined.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.

In a separate bowl, beat cream cheese and sugar until smooth. Add the egg, flour, and lemon zest, mixing until creamy and fully combined.

Pour half of the lemon batter into the prepared loaf pan. Spoon the cream cheese mixture evenly over the batter. Top with the remaining lemon batter and gently swirl with a knife to create a marbled effect.

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

Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe yields about 10 servings. It takes roughly 15 minutes to prepare and around 55 minutes to bake, with a total time of about 1 hour and 10 minutes.

Variations

I like experimenting with this recipe by adding blueberries or poppy seeds to the batter for a fresh twist. You could also swap the lemon zest for orange zest for a sweeter citrus flavor. For a richer cream cheese swirl, adding a teaspoon of almond extract gives a lovely depth. If I want it a little less sweet, I reduce the sugar slightly in both the bread and the cream cheese mixture.

Storage/Reheating

I store this bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. It also freezes well — I wrap it in foil and place it in a freezer bag for up to 2 months. To reheat, I thaw it overnight in the fridge and then warm slices in the microwave for about 15 seconds or in a toaster oven for a few minutes to bring back that fresh-baked feel.

FAQs

Can I make this bread dairy-free?

I haven’t tried a dairy-free version yet, but you can experiment by using dairy-free cream cheese and substituting sour cream with a plant-based yogurt. Keep in mind it may affect texture slightly.

Can I use lemon extract instead of fresh lemon juice?

I recommend using fresh lemon juice and zest for the best bright, natural flavor, but if fresh lemons aren’t available, lemon extract can be used. Use about 1 teaspoon of lemon extract instead of the fresh juice.

How do I prevent the cream cheese swirl from sinking?

To keep the cream cheese swirl from sinking, make sure the batter isn’t too thin and gently layer the swirl mixture on top instead of mixing it in. The gentle swirling with a knife also helps maintain the pattern.

Can I make this bread in a different pan size?

This recipe is designed for a 9x5-inch loaf pan. If you use a smaller or larger pan, adjust the baking time accordingly. A larger pan may require less time, while a smaller pan will need more.

Can I add nuts or other mix-ins?

Absolutely! I sometimes add chopped pecans or walnuts to the batter for some crunch. Just fold them in gently with the dry ingredients.

Conclusion

This Lemon Cream Cheese Bread is one of my favorite quick breads to bake when I want something bright, moist, and a little bit indulgent. The creamy swirl sets it apart from ordinary lemon breads, making every bite delightful. Whether for breakfast, brunch, or a snack, it’s a recipe I always enjoy sharing with friends and family. Give it a try — I’m sure you’ll love the balance of tangy lemon and rich cream cheese as much as I do.

Recipe:

Lemon Cream Cheese Bread

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Author: Cheryl
Total Time: 1 hour 10 minutes
Yield: 10 servings
Diet: Vegetarian

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Description

A moist and tender quick bread bursting with fresh lemon flavor and swirled with a creamy, tangy cream cheese filling — perfect for breakfast, brunch, or a delightful snack.

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes.
Add eggs one at a time, beating well after each addition. Stir in sour cream, lemon juice, lemon zest, and vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
In a separate bowl, beat cream cheese and sugar until smooth. Add the egg, flour, and lemon zest, mixing until creamy and fully combined.
Pour half of the lemon batter into the prepared loaf pan. Spoon the cream cheese mixture evenly over the batter. Top with the remaining lemon batter and gently swirl with a knife to create a marbled effect.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.