If you’re searching for a sweet treat that’s equal parts zesty, creamy, and irresistibly tender, look no further than Lemon Cream Cheese Bread. This delightful loaf combines the tang of fresh lemon with the richness of cream cheese for a perfect slice that’ll brighten any day. Whether you serve it for breakfast, brunch, or as an afternoon pick-me-up, one bite of this moist, lemon-kissed bread and you’ll understand why it’s a favorite in my kitchen!
Ingredients You’ll Need
The beauty of Lemon Cream Cheese Bread lies in its simple, everyday ingredients, each one bringing something special to the table. Here’s what you’ll need, along with some tips to make sure every bite is bursting with flavor and perfect texture.
- All-purpose flour: This forms the backbone of the bread, giving it structure and a tender crumb.
- Baking powder: Adds lift, ensuring the bread rises beautifully.
- Baking soda: Works with the acidic lemon juice for extra fluffiness.
- Salt: Just a pinch, but it brightens and balances the sweet and tart flavors.
- Unsalted butter, softened: For richness and melt-in-your-mouth texture—make sure it’s truly soft for easy creaming.
- Cream cheese, softened: The secret to a moist, creamy crumb; room temperature cream cheese blends in seamlessly.
- Granulated sugar: Sweetens the loaf and helps achieve a delicate golden crust.
- Large eggs: Bind everything together and add richness.
- Fresh lemon juice: Delivers that bold, tart citrus punch—fresh is always best.
- Lemon zest: This is where the real lemony aroma comes from; don’t skip it!
- Vanilla extract: Rounds out the flavors with a subtle warmth.
- Sour cream or plain Greek yogurt: Makes the bread extra moist and tender, plus adds a slight tang.
How to Make Lemon Cream Cheese Bread
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray to ensure your Lemon Cream Cheese Bread releases easily after baking. This little step sets you up for loaf success!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This even distribution means you won’t get any unwanted bitter bites or uneven texture in your finished loaf.
Step 3: Cream the Butter and Cream Cheese
In a large mixing bowl, beat the softened butter and cream cheese until the mixture is smooth and creamy. This is the key to that dreamy-soft crumb—don’t rush this step! Use a hand mixer or stand mixer for best results.
Step 4: Add Sugar, Eggs, and Flavorings
Beat in the sugar until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the fresh lemon juice, lemon zest, and vanilla extract. The kitchen will already start to smell incredible!
Step 5: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet mixture in two parts, alternating with the sour cream or Greek yogurt. Mix gently, just until combined—overmixing can make the bread tough, and we want it plush and tender.
Step 6: Fill the Pan and Bake
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. The top should turn a beautiful golden color and the loaf will feel springy to the touch.
Step 7: Cool and Enjoy
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. If you like, drizzle with a simple lemon glaze for an extra burst of citrusy sweetness. Now, slice and savor!
How to Serve Lemon Cream Cheese Bread
Garnishes
A light dusting of powdered sugar or a drizzle of lemon glaze transforms Lemon Cream Cheese Bread into a bakery-style treat. For a pretty touch, add a few thin lemon slices or some extra lemon zest on top before serving.
Side Dishes
This bread pairs beautifully with a cup of hot tea or a frothy cappuccino. For brunch, serve alongside fresh berries, a dollop of whipped cream, or even a scoop of vanilla yogurt to complement the bright, tangy flavors.
Creative Ways to Present
Try slicing the loaf and arranging the pieces in a fan on a platter. Or make mini loaves and wrap them up as thoughtful gifts. Lemon Cream Cheese Bread also makes a lovely addition to a dessert board with fresh fruit, chocolates, and nuts.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap leftover Lemon Cream Cheese Bread tightly in plastic wrap or store in an airtight container at room temperature for up to three days. For longer freshness, refrigerate the loaf, which helps keep it moist and flavorful.
Freezing
This bread freezes wonderfully! Simply wrap individual slices or the whole loaf tightly in plastic wrap, then in aluminum foil. Store in the freezer for up to two months. Thaw overnight in the fridge or at room temperature when you’re ready for a treat.
Reheating
To enjoy that bakery-fresh taste, warm individual slices in the microwave for about 10–15 seconds. You can also toast slices lightly for a slightly crisp edge and a soft, warm center—absolutely irresistible with a pat of butter.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is definitely best for Lemon Cream Cheese Bread, as it gives a brighter, more vibrant flavor. Bottled juice can work in a pinch, but the loaf may lack some of that fresh, zesty kick.
What’s the best way to make a lemon glaze for this bread?
Mix powdered sugar with just enough fresh lemon juice to reach a pourable consistency, then drizzle over the cooled loaf. It adds an extra pop of citrus and a glossy finish that makes the bread look and taste even more special.
Can I substitute Greek yogurt for sour cream?
Absolutely! Both Greek yogurt and sour cream work beautifully in Lemon Cream Cheese Bread, lending moisture and a subtle tang. Use whichever you have on hand for equally delicious results.
How do I prevent the bread from sticking to the pan?
Make sure to grease your loaf pan thoroughly with butter or nonstick spray. For extra insurance, you can also line the bottom with parchment paper, which makes lifting out the bread a breeze.
Can I add extras like berries or nuts?
Yes! Fold in up to 1 cup of fresh blueberries or raspberries, or try chopped walnuts or pecans for added texture. Just dust fruit with a little flour before adding to prevent them from sinking to the bottom.
Final Thoughts
If you’re craving a little sunshine on your plate, give this Lemon Cream Cheese Bread a try. It’s bright, moist, and packed with flavor, making it perfect for sharing—or keeping all to yourself. Happy baking!
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Lemon Cream Cheese Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Cream Cheese Bread is a moist, tender quick bread bursting with fresh lemon flavor and a creamy texture from cream cheese and sour cream. Perfect for a bright, flavorful dessert or a delightful snack, this easy-to-make loaf combines zesty lemon juice and zest with a rich vanilla undertone for a refreshing, sweet treat.
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain Greek yogurt
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent the bread from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to ensure they are evenly combined.
- Cream Butter and Cheese: In a large mixing bowl, beat the softened butter and cream cheese until smooth and creamy, creating a fluffy base for the batter.
- Add Sugar and Eggs: Add the granulated sugar to the butter-cream cheese mixture and beat until light and fluffy. Then, incorporate the eggs one at a time, mixing well after each addition for a homogenous batter.
- Incorporate Flavors: Mix in the fresh lemon juice, lemon zest, and vanilla extract to infuse the bread with a bright, citrusy aroma and flavor.
- Combine Dry and Wet Ingredients: Add the dry ingredients to the wet mixture in two parts, alternating with the sour cream. Mix gently until just combined to avoid overmixing which can toughen the bread.
- Transfer and Smooth Batter: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
- Bake: Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For an extra burst of lemon flavor, drizzle the cooled bread with a simple lemon glaze made from powdered sugar and lemon juice.
- This bread freezes well; wrap it tightly in plastic wrap and store in the freezer for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
