Name: Zesty Lemon Cream Cheese Bread
Prep time: 15 min
Cook time: PT-489660H41M4S
Total time: PT-489660H41M4S
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 1/4 cups granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup (1 stick) unsalted butter, melted and slightly cooled; 8 oz cream cheese, softened; 2 large eggs; 1/4 cup fresh lemon juice; 2 tablespoons fresh lemon zest; 1 teaspoon vanilla extract; 1 cup powdered sugar; 2 tablespoons lemon juice

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A wonderfully moist and tangy quick bread, this Zesty Lemon Cream Cheese Bread is a delightful balance of bright citrus and rich, creamy goodness. With a velvety cream cheese swirl and a zesty lemon glaze on top, it’s the kind of bake I love to enjoy for breakfast, an afternoon snack, or even as a light dessert.

Zesty Lemon Cream Cheese Bread

Ingredients

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

2 ½ cups all‑purpose flour

1¼ cups granulated sugar

2 teaspoons baking powder

½ teaspoon salt

½ cup (1 stick) unsalted butter, melted & slightly cooled

8 oz cream cheese (softened)

2 large eggs

¼ cup fresh lemon juice

2 tablespoons fresh lemon zest

1 teaspoon vanilla extract

For the glaze:

1 cup powdered sugar

2 tablespoons lemon juice

Directions

I start by preheating my oven to 350 °F (175 °C) and preparing a 9×5-inch loaf pan by greasing or lining it with parchment paper.

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

In a separate bowl, I beat the softened cream cheese and melted butter until the mixture is smooth and creamy.

I add the eggs one at a time, mixing after each, then stir in the lemon juice, lemon zest, and vanilla extract.

Gradually, I combine the wet and dry ingredients, stirring just until everything is incorporated—overmixing makes the bread dense.

I pour the batter into the prepared pan and smooth the top.

It bakes for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.

After baking, I let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Finally, I whisk together the glaze ingredients and drizzle it over the cooled bread, letting it set before slicing.

Servings and timing

Prep Time: 15 minutes

Cook Time: 50–60 minutes

Total Time: 65 minutes

Servings: 8 slices

Calories: Approximately 270 kcal per slice

Variations

Berry Twist: Sometimes I like to fold in a handful of fresh blueberries or raspberries for a burst of fruit.

Nutty Crunch: A sprinkle of chopped walnuts or pecans adds texture and flavor to the batter or as a topping.

Lemon-Lime: I swap half the lemon juice and zest with lime for a citrus combo.

Mini Loaves: This recipe works great in mini loaf pans—just adjust the baking time to around 25–30 minutes.

Sugar-Free Option: I use a sugar substitute to make a lower-sugar version without losing the flavor.

Storage/Reheating

I store the bread in an airtight container at room temperature for up to 3 days. If I want it to last longer, I refrigerate it, and it stays fresh for up to a week. For freezing, I wrap individual slices in plastic wrap and place them in a freezer bag—it keeps well for up to 2 months. To reheat, I simply microwave a slice for 10–15 seconds for that fresh-baked taste.

FAQs

How do I know when the bread is fully baked?

I insert a toothpick into the center of the loaf—if it comes out clean or with a few crumbs, it's ready. If it’s still wet, I give it another 5–10 minutes and check again.

Can I use bottled lemon juice instead of fresh?

I can, but I’ve found that fresh lemon juice gives a brighter, more vibrant flavor. Bottled juice can taste flat in comparison.

Can I make this bread gluten-free?

Yes, I substitute the all-purpose flour with a 1:1 gluten-free baking blend, and it turns out just as moist and delicious.

Is it okay to skip the glaze?

Absolutely. I sometimes skip the glaze if I want a less sweet version, but it does add a lovely finish that complements the tangy bread.

Why is my bread dense or gummy?

This usually happens when I overmix the batter or if I don’t measure the flour correctly. I make sure to spoon and level the flour, and mix just until combined.

Conclusion

Lemon Cream Cheese Bread is one of those comforting bakes I find myself coming back to again and again. It’s simple, satisfying, and packed with citrusy brightness that lifts any mood or meal. Whether I serve it for brunch, take it to a potluck, or enjoy it with my morning coffee, it always hits the right note—moist, rich, and just the right amount of sweet.

Recipe:

Zesty Lemon Cream Cheese Bread

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Author: Cheryl
Total Time: 65–75 minutes
Yield: 8 slices
Diet: Vegetarian

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Description

This Zesty Lemon Cream Cheese Bread is a moist and tangy quick bread with a rich cream cheese base, bright lemon zest, and a sweet-tart glaze, perfect for breakfast, snack, or dessert.

Instructions

Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
In another bowl, beat the softened cream cheese and melted butter until smooth and creamy.
Add eggs one at a time, mixing well after each. Stir in lemon juice, lemon zest, and vanilla extract.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50 to 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.
Whisk together powdered sugar and lemon juice to form the glaze, then drizzle over the cooled bread. Let it set before slicing.