There’s something truly special about the combination of lemon and cream cheese. It’s the perfect balance of sweet and tangy, with a richness that makes every bite feel like a little indulgence. This Lemon Cream Cheese Bread is soft, moist, and bursting with bright citrus flavor. Whether you enjoy it as a morning treat with a cup of tea, an afternoon snack, or even dessert, this bread is bound to become a household favorite.
I remember the first time I made a lemon bread like this. It was a chilly spring morning, and I wanted something fresh and comforting to go with my coffee. The scent of lemon zest and vanilla filled the kitchen as the bread baked, and by the time it was out of the oven, I could barely wait for it to cool. That first warm, buttery slice was pure magic! Ever since, this has been my go-to recipe when I need something simple yet incredibly delicious.
This Lemon Cream Cheese Bread is perfect for bake sales, brunches, or just because you deserve a homemade treat. Let’s get baking!
Why You’ll Love This Recipe
- Incredibly Moist & Soft: The combination of cream cheese and butter makes this bread extra tender and rich.
- Bright, Fresh Lemon Flavor: The perfect balance of tangy citrus and sweet vanilla.
- Easy to Make: No fancy techniques—just mix, bake, and enjoy!
- Perfect for Any Occasion: Great for breakfast, snacks, or dessert.
Ingredients You’ll Need
For the Bread:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- ½ cup milk
For the Glaze (Optional but Recommended!):
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
How to Make Lemon Cream Cheese Bread
Step 1: Prepare Your Ingredients
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.
Step 2: Make the Batter
In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Add the sugar and continue beating until the mixture is light and fluffy. This step helps create that soft, melt-in-your-mouth texture.
Next, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest. The citrusy aroma at this stage is absolutely heavenly!
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined—be careful not to overmix, as this can make the bread dense.
Step 3: Bake to Perfection
Pour the batter into your prepared loaf pan, spreading it evenly. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, loosely cover the bread with foil during the last 10 minutes of baking.
Once baked, let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Step 4: Add the Lemon Glaze
While the bread is cooling, prepare the glaze by whisking together the powdered sugar and fresh lemon juice. Drizzle it over the cooled bread for an extra burst of lemony sweetness.
Slice, serve, and enjoy!
Helpful Tips
- Use Fresh Lemons: Fresh lemon juice and zest give the best flavor—bottled juice just won’t be the same.
- Softened Cream Cheese is Key: Let the cream cheese come to room temperature before mixing to ensure a smooth batter.
- Don’t Overmix the Batter: Stir just until combined to keep the bread light and fluffy.
- Store Properly: Keep leftovers in an airtight container to maintain freshness.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 8-10 slices)
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- Use Room Temperature Ingredients for a smooth batter and even texture.
- Measure Flour Correctly using the spoon-and-level method to avoid a dense loaf.
- Zest Only the Yellow Part of the lemon to prevent bitterness.
- Boost Lemon Flavor with extra zest in the batter or glaze.
- For a Crunchy Top, sprinkle sugar before baking.
- Check for Doneness at 45 minutes—every oven is different!
- Make Mini Loaves or muffins by adjusting the bake time.
Storage Instructions
Room Temperature
Store the bread in an airtight container for up to 2 days. If your kitchen is warm, consider refrigerating it to prevent spoilage.
Refrigerator
For longer storage, keep the bread in an airtight container in the fridge for up to 5 days. Let it come to room temperature before serving for the best texture.
Freezing
To freeze, wrap the cooled bread tightly in plastic wrap, then place it in a freezer-safe bag. It will keep for up to 3 months. When ready to eat, thaw at room temperature or gently warm slices in the microwave.
Frequently Asked Questions
Can I Use a Different Type of Flour?
Yes, you can substitute all-purpose flour with a 1:1 gluten-free flour blend if needed. Whole wheat flour can be used, but it may make the bread denser.
What Can I Use Instead of Cream Cheese?
If you don’t have cream cheese, Greek yogurt or sour cream can work as substitutes, though the texture will be slightly different.
Can I Add Mix-Ins?
Absolutely! Blueberries, white chocolate chips, or even chopped nuts would be delicious additions.
How Do I Make the Glaze Thicker?
If you want a thicker glaze, reduce the amount of lemon juice or add more powdered sugar until you reach your desired consistency.
Related Recipes
If you loved this Lemon Cream Cheese Bread, you’ll definitely enjoy these other citrusy treats:
- Lemon Blueberry Sourdough Bread
- Snickerdoodle Banana Bread
- Banana Caramel Cream Dessert
- Chicken Cordon Bleu Meatloaf: A Comforting Twist on a Classic Dish
Conclusion
This Lemon Cream Cheese Bread is a must-try for lemon lovers! With its soft texture, rich flavor, and refreshing citrus glaze, it’s the perfect treat for any time of day. Whether you bake it for a special occasion or just because you’re craving something sweet, this recipe is sure to impress.
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Lemon Cream Cheese Bread
Description
There’s something truly special about the combination of lemon and cream cheese. It’s the perfect balance of sweet and tangy, with a richness that makes every bite feel like a little indulgence. This Lemon Cream Cheese Bread is soft, moist, and bursting with bright citrus flavor. Whether you enjoy it as a morning treat with a cup of tea, an afternoon snack, or even dessert, this bread is bound to become a household favorite.
I remember the first time I made a lemon bread like this. It was a chilly spring morning, and I wanted something fresh and comforting to go with my coffee. The scent of lemon zest and vanilla filled the kitchen as the bread baked, and by the time it was out of the oven, I could barely wait for it to cool. That first warm, buttery slice was pure magic! Ever since, this has been my go-to recipe when I need something simple yet incredibly delicious.
This Lemon Cream Cheese Bread is perfect for bake sales, brunches, or just because you deserve a homemade treat. Let’s get baking!
Ingredients
For the Bread:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- ½ cup milk
For the Glaze (Optional but Recommended!):
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
Instructions
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.
In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Add the sugar and continue beating until the mixture is light and fluffy. This step helps create that soft, melt-in-your-mouth texture.
Next, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest. The citrusy aroma at this stage is absolutely heavenly!
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined—be careful not to overmix, as this can make the bread dense.
Pour the batter into your prepared loaf pan, spreading it evenly. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, loosely cover the bread with foil during the last 10 minutes of baking.
Once baked, let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
While the bread is cooling, prepare the glaze by whisking together the powdered sugar and fresh lemon juice. Drizzle it over the cooled bread for an extra burst of lemony sweetness.
Slice, serve, and enjoy!
Notes
- Use Room Temperature Ingredients for a smooth batter and even texture.
- Measure Flour Correctly using the spoon-and-level method to avoid a dense loaf.
- Zest Only the Yellow Part of the lemon to prevent bitterness.
- Boost Lemon Flavor with extra zest in the batter or glaze.
- For a Crunchy Top, sprinkle sugar before baking.
- Check for Doneness at 45 minutes—every oven is different!
- Make Mini Loaves or muffins by adjusting the bake time.
