A moist, tangy, and indulgent lemon loaf that feels straight out of a bakery. This Lemon Cream Cheese Bread brings together zesty citrus flavor with a rich cream cheese swirl, creating a soft, tender crumb and a stunning marbled appearance. Perfect for brunch, dessert, or a cozy afternoon treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup (200 g) granulated sugar
3 large eggs
8 oz (≈ 225 g) sour cream
½ cup (120 ml) canola or vegetable oil
Zest of 2 lemons
Juice of 1 lemon (≈ 2 Tbsp)
1 tsp vanilla extract
1½ cups (190 g) all‑purpose flour
2½ tsp baking powder
1 tsp salt
8 oz (≈ 225 g) cream cheese, softened
⅓ cup (40 g) powdered sugar
Directions
I preheat the oven to 350 °F (175 °C) and prepare a standard loaf pan by greasing and flouring it or lining it with parchment.
In a large bowl, I mix sugar, eggs, sour cream, oil, lemon zest, lemon juice, and vanilla until smooth.
In another bowl, I whisk together the flour, baking powder, and salt.
I slowly add the dry ingredients into the wet mixture, stirring just until combined—being careful not to overmix.
In a separate bowl, I beat the softened cream cheese with powdered sugar until it’s smooth and creamy.
I spoon half the batter into the pan, add half the cream cheese mixture in dollops, and swirl gently. Then I repeat the layers and swirl again for that pretty marbled effect.
I bake the loaf for about 65–70 minutes until a toothpick inserted comes out with just a few moist crumbs. If the top browns too quickly, I loosely cover it with foil during the last 20–30 minutes.
After baking, I let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely—this ensures the swirl sets properly.
Servings and timing
This recipe yields about 10 slices.
Prep time: 10 minutes
Bake time: 65 minutes
Total time: 75 minutes
Each slice is approximately 320 kcal.
Variations
I sometimes swap the lemon for orange zest and juice to create an orange-cream cheese version.
For a berry twist, I like to gently fold in a handful of fresh or frozen blueberries into the batter before layering.
If I’m feeling extra indulgent, I drizzle a light lemon glaze on top after it cools.
Storage/Reheating
I store the cooled loaf in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate it for up to 5 days. If I want to enjoy it warm, I microwave a slice for about 10–15 seconds. This brings back that just-baked softness. The loaf also freezes well—just wrap it tightly and freeze for up to 2 months. I thaw it overnight in the fridge before serving.
FAQs
How do I know when the bread is fully baked?
I check for doneness by inserting a toothpick in the center—it should come out with a few moist crumbs, not wet batter. If the top is browning too fast, I cover it with foil during the last part of baking.
Can I use Greek yogurt instead of sour cream?
Yes, I often swap sour cream for full-fat Greek yogurt and get great results. It adds a similar tang and moisture.
Can I make this bread gluten-free?
Absolutely—I use a 1:1 gluten-free flour blend in place of the all-purpose flour, and it turns out beautifully.
Do I need to use fresh lemons?
Fresh lemon zest and juice make a huge difference. I prefer fresh for the best flavor, but bottled lemon juice can work in a pinch.
Can I make this into muffins?
Yes, I divide the batter and cream cheese swirl into muffin tins and bake them for about 20–25 minutes. It makes a perfect grab-and-go version.
Conclusion
This Lemon Cream Cheese Bread is the kind of recipe I turn to when I want something comforting, simple, and packed with flavor. The lemon and cream cheese combination always delivers, and it’s a crowd-pleaser whether I serve it for brunch or dessert. It’s one of those loaves that tastes even better the next day—if it lasts that long.
Recipe:
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Lemon Cream Cheese Bread
- Total Time: 75 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
A moist, tangy, and indulgent lemon loaf with a rich cream cheese swirl. This bakery-style Lemon Cream Cheese Bread features bright citrus flavor and a tender crumb, perfect for brunch, dessert, or a cozy snack.
Ingredients
1 cup (200 g) granulated sugar
3 large eggs
8 oz (≈ 225 g) sour cream
½ cup (120 ml) canola or vegetable oil
Zest of 2 lemons
Juice of 1 lemon (≈ 2 Tbsp)
1 tsp vanilla extract
1½ cups (190 g) all-purpose flour
2½ tsp baking powder
1 tsp salt
8 oz (≈ 225 g) cream cheese, softened
⅓ cup (40 g) powdered sugar
Instructions
- Preheat the oven to 350 °F (175 °C). Grease and flour a standard loaf pan or line it with parchment paper.
- In a large bowl, mix together the sugar, eggs, sour cream, oil, lemon zest, lemon juice, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
- In another bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy.
- Spoon half of the batter into the prepared loaf pan. Add half of the cream cheese mixture in dollops on top and swirl gently with a knife. Repeat the layers and swirl again.
- Bake for 65–70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. If the top browns too quickly, cover loosely with foil during the last 20–30 minutes of baking.
- Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
Swap lemon with orange zest and juice for a citrus twist.
Fold in fresh or frozen blueberries for a fruity variation.
Add a lemon glaze on top for extra indulgence once cooled.
Store at room temperature for 2 days or refrigerate for up to 5 days.
Wrap and freeze for up to 2 months; thaw overnight in the fridge.
Microwave individual slices for 10–15 seconds to reheat.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
