This Lemon Cream Cheese Bread is a delightful treat that combines tangy lemon, rich cream cheese, and a hint of vanilla to create a perfect balance of flavors. The moist bread with its luscious cream cheese swirl makes for an indulgent snack or dessert. Whether enjoyed during brunch or paired with an afternoon cup of tea, this bread will become a family favorite in no time.
Why You’ll Love This Recipe
I absolutely love how this Lemon Cream Cheese Bread brings together the best of both worlds — the bright, refreshing taste of lemon paired with a rich, creamy filling. The subtle sweetness from the bread and the tangy, smooth cream cheese center create a flavor explosion with every bite. The addition of fresh lemon juice and zest really elevates the bread, giving it a zesty, aromatic punch that feels light yet indulgent. It’s perfect for any occasion, from a casual tea time to a special brunch with friends.
Ingredients
For the Bread:
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup plain yogurt or sour cream
¼ cup lemon juice (freshly squeezed)
1 tbsp lemon zest
1 tsp vanilla extract
½ cup granulated sugar
¼ cup melted coconut oil or vegetable oil
2 eggs
For the Cream Cheese Filling:
6 oz cream cheese, softened
3 tbsp granulated sugar
1 tbsp all-purpose flour
1 egg yolk
½ tsp vanilla extract
Optional Glaze:
½ cup powdered sugar
1-2 tbsp lemon juice
(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 line a 9×5-inch loaf pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, combine the yogurt, lemon juice, lemon zest, vanilla extract, sugar, oil, and eggs. Whisk until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
In a separate bowl, beat together the cream cheese filling ingredients until smooth.
Pour half of the lemon batter into the prepared pan. Spoon the cream cheese mixture over it, spreading gently. Top with the remaining lemon batter.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
If desired, whisk together the glaze ingredients and drizzle over the cooled loaf.
Servings and Timing
Servings: 10 slices
Prep Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 5 minutes
Variations
Blueberry Lemon Cream Cheese Bread: Add 1 cup of fresh or frozen blueberries to the batter for a fruity twist.
Raspberry Lemon Cream Cheese Bread: Swap the blueberries for raspberries for a tangier option.
Vegan Version: Substitute the eggs with flax eggs and use a plant-based yogurt and oil to make it completely vegan-friendly.
Gluten-Free: Replace the all-purpose flour with a gluten-free flour blend to cater to gluten sensitivities.
Storage/Reheating
To keep your Lemon Cream Cheese Bread fresh, store it in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, refrigerate the bread for up to 1 week. For reheating, slice the bread and warm it in the microwave for about 20-30 seconds or toast it for a few minutes for a nice warm treat.
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FAQs
How do I make sure the cream cheese filling doesn’t leak out while baking?
To ensure the cream cheese filling stays in place, be sure to layer the bread batter and cream cheese mixture carefully. Don’t overfill the pan with batter, and avoid spreading the cream cheese too thinly.
Can I use something other than coconut oil?
Yes, you can substitute coconut oil with vegetable oil, canola oil, or even melted butter if you’d like a richer flavor.
Can I freeze this bread?
Yes, you can freeze Lemon Cream Cheese Bread. After baking and cooling, wrap the bread tightly in plastic wrap and foil, then place it in a freezer-safe bag. It will stay fresh for up to 3 months. To thaw, leave it at room temperature for a few hours or microwave individual slices.
Is there a way to make this bread less sweet?
If you prefer a less sweet bread, you can reduce the sugar in both the batter and cream cheese filling by about ¼ cup. However, the sweetness helps balance the tart lemon flavor.
How can I make the glaze thicker?
If you find the glaze too thin, simply add more powdered sugar until it reaches your desired thickness.
Conclusion
This Lemon Cream Cheese Bread is a delightful combination of bright citrus flavors and creamy richness that I can’t get enough of. Whether I’m serving it as a sweet treat or enjoying a slice with my afternoon coffee, this bread never fails to impress. The moist, tender bread combined with the smooth cream cheese filling is something everyone will love. I can already see this recipe becoming a staple in my kitchen!
📖 Recipe:
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Lemon Cream Cheese Bread
- Total Time: 1 hour 5 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
This Lemon Cream Cheese Bread is a moist, flavorful treat that combines tangy lemon with a rich, creamy cream cheese filling. The bread’s subtle sweetness and zesty lemon punch make it the perfect snack or dessert for any occasion. Topped with an optional lemon glaze, this loaf is a delightful addition to your brunch or tea time, and it’s sure to become a family favorite.
Ingredients
For the Bread:
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup plain yogurt or sour cream
¼ cup lemon juice (freshly squeezed)
1 tbsp lemon zest
1 tsp vanilla extract
½ cup granulated sugar
¼ cup melted coconut oil or vegetable oil
2 eggs
For the Cream Cheese Filling:
6 oz cream cheese, softened
3 tbsp granulated sugar
1 tbsp all-purpose flour
1 egg yolk
½ tsp vanilla extract
Optional Glaze:
½ cup powdered sugar
1–2 tbsp lemon juice
Instructions
-
Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
-
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
-
In a large mixing bowl, combine the yogurt, lemon juice, lemon zest, vanilla extract, sugar, oil, and eggs. Whisk until smooth.
-
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
-
In a separate bowl, beat together the cream cheese filling ingredients until smooth.
-
Pour half of the lemon batter into the prepared pan. Spoon the cream cheese mixture over it and gently spread. Top with the remaining lemon batter.
-
Bake for 45–55 minutes, or until a toothpick inserted comes out clean.
-
Let the bread cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
-
For the glaze (optional), whisk together the powdered sugar and lemon juice, and drizzle over the cooled bread.
Notes
If you’d like, add fresh or frozen blueberries or raspberries to the batter for a fruity twist.
For a vegan version, replace eggs with flax eggs and use plant-based yogurt and oil.
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
The glaze can be adjusted by adding more powdered sugar to make it thicker.
Store in an airtight container for up to 3 days or refrigerate for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert, Snack, Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 slices
- Calories: 280 kcal
