Bright citrus flavor, tender crumb, and a creamy swirl in every slice
Lemon Cream Cheese Bread is the perfect balance of sweet, tangy, and comforting. Moist and soft with a delicate crumb, this quick bread is infused with fresh lemon zest and juice, then swirled with a lightly sweetened cream cheese layer that melts beautifully into the loaf as it bakes. The result is a bakery-style treat that feels both fresh and indulgent.
This bread is ideal for breakfast, brunch, afternoon coffee, or a light dessert. It stays moist for days, slices cleanly, and fills your kitchen with the irresistible aroma of lemon and vanilla while baking.
Ingredients (Makes 1 loaf)
Lemon Bread Batter
- 1½ cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (150 g) granulated sugar
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- ½ cup (120 ml) vegetable oil or melted unsalted butter
- 2 large eggs, room temperature
- ½ cup (120 ml) milk
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 225 g (8 oz) cream cheese, softened
- ¼ cup (50 g) granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Optional Lemon Glaze
- ¾ cup (90 g) powdered sugar
- 1–2 tablespoons fresh lemon juice
Step-by-Step Instructions
1. Prepare the Pan
Preheat oven to 175°C (350°F). Grease and line a 23 × 13 cm (9 × 5-inch) loaf pan with parchment paper, leaving an overhang for easy removal.
2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Build the Lemon Flavor
In a large bowl, rub the lemon zest into the granulated sugar using your fingertips. This releases the lemon oils and boosts flavor.
Add lemon juice, oil (or butter), eggs, milk, and vanilla extract. Whisk until smooth and well combined.
4. Combine Batter
Gradually add the dry ingredients to the wet mixture, stirring just until no flour streaks remain. Do not overmix—the batter should be smooth and thick.
5. Make the Cream Cheese Layer
In a separate bowl, beat the cream cheese until smooth. Add sugar, egg, and vanilla extract. Mix until creamy and lump-free.
6. Assemble the Bread
Pour half of the lemon batter into the prepared pan. Spread gently.
Spoon the cream cheese mixture evenly over the batter.
Top with the remaining lemon batter. Use a knife to gently swirl the layers together for a marbled effect.
7. Bake
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean (a little cream cheese on the toothpick is fine).
If the top browns too quickly, loosely cover with foil during the last 15 minutes.
8. Cool & Glaze
Let the bread cool in the pan for 15 minutes, then lift out and cool completely on a wire rack.
If using glaze, whisk powdered sugar with lemon juice and drizzle over the cooled loaf.
Texture & Flavor Notes
- Crumb: Moist, tender, and soft
- Flavor: Bright lemon balanced by creamy richness
- Sweetness: Light and refreshing, not overpowering
