Why You’ll Love Lemon Cream Cheese Bread Recipe

It balances tangy lemon brightness with rich cream cheese in every bite.
The texture is moist, tender, and satisfying without being heavy.
It works beautifully as breakfast, a snack, or a sweet treat with tea.
Simple to prepare with everyday ingredients and doesn’t require fancy techniques.
You get a loaf with visual appeal thanks to the cream cheese swirl and glaze.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All‑purpose flour
Granulated sugar
Baking powder
Salt
Unsalted butter (melted)
Cream cheese (softened)
Large eggs
Lemon juice
Lemon zest
Vanilla extract
Powdered sugar (for glaze)
Additional lemon juice (for glaze)

Directions

Preheat your oven to 350 °F (175 °C). Grease a 9×5‑inch loaf pan (or line with parchment).
In a bowl, whisk together flour, granulated sugar, baking powder, and salt.
In a separate bowl, beat the softened cream cheese and melted butter until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Stir in the lemon juice, lemon zest, and vanilla extract into the cream cheese mixture.
Gradually add the dry ingredients into the wet mixture, mixing just until combined (avoid over‑mixing).
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the glaze by whisking together powdered sugar and lemon juice until smooth (adjust consistency with more sugar or juice as needed).
Once the loaf is fully cooled, drizzle the glaze over the top and let it set before slicing.

Servings and timing

Yield: 1 loaf (about 8–10 servings)
Prep time: ~15 minutes
Bake time: ~50–60 minutes
Cooling and glazing: ~10–15 minutes additional

Variations

Lemon glaze variation: Add a bit of lemon zest into the glaze for more citrus aroma.
Berry twist: Fold in fresh or frozen blueberries or raspberries into the batter (gently) for a fruity variation.
Nut topping: Sprinkle chopped nuts (e.g. pecans or almonds) on top before baking for added crunch.
Lemon poppy seed: Add 1–2 tablespoons of poppy seeds into the batter for texture and visual appeal.
Lower sugar: Reduce granulated sugar slightly if you prefer a less sweet loaf (but maintain structural balance).

Storage/Reheating

Room temperature: Store the loaf in an airtight container or wrap in plastic wrap for up to 3–4 days.
Freezing: Wrap the cooled loaf tightly in plastic wrap and then aluminum foil, or place in a freezer‑safe bag. It can be frozen for up to 2–3 months. Thaw at room temperature before serving.
Reheating: Warm individual slices in a microwave (10–15 seconds) or in a toaster oven for a few minutes to revive softness.

FAQs

What type of flour works best for this bread?

All‑purpose flour is ideal because it gives the right balance of structure and tenderness. Using cake flour will yield a softer loaf; using bread flour may make it too firm.

Can I use bottled lemon juice instead of fresh?

While you can, fresh lemon juice offers brighter, more natural citrus flavor and aroma. Bottled lemon juice may be more muted or slightly processed in taste.

Is it necessary to soften the cream cheese?

Yes. Softening the cream cheese ensures it blends smoothly into the batter without lumps and helps the texture of the swirl or filling be even.

Can I make this recipe gluten-free?

Yes. Substitute a gluten-free all-purpose flour blend (that contains xanthan gum or a binder) cup for cup. Be aware texture may be slightly different, but it should work fine.

What if I don’t have a 9×5 loaf pan?

You can use a slightly smaller or larger loaf pan, adjusting bake time slightly. If the pan is smaller, the bread will bake faster; if larger, it may take a bit more time—monitor doneness with the toothpick test.

Can I make muffins instead of a loaf?

Yes. Divide the batter into muffin cups and bake at the same temperature for about 20–25 minutes or until a toothpick comes out clean.

How do I know when the bread is done baking?

Insert a toothpick or cake tester in the center of the loaf. If it comes out clean (or with just a few moist crumbs), it’s done. The top should also be golden and spring back lightly.

Can I omit the glaze?

Yes, you can skip the glaze if you prefer. The loaf will still be delicious. The glaze just adds a sweet, tangy finish.

Can I increase the lemon flavor further?

You can add extra lemon zest (about 1 more tablespoon) into the batter or a little lemon extract. Just be cautious not to add too much liquid (juice) or it might affect texture.

Will this recipe work at high altitude or in a different climate?

You may need small adjustments (slightly more flour or a bit less liquid) depending on altitude and humidity. Watch the batter consistency — it should be thick but pourable — and bake time — check a few minutes before time is up.

Conclusion

This Lemon Cream Cheese Bread is a delightfully tangy and creamy treat with a perfect balance of citrus brightness and comforting richness. It’s easy enough for a weekend bake, yet elegant enough for guests or brunch. Whether you enjoy a slice plain, slightly warmed, or with a smear of butter or extra cream cheese, it’s sure to be a hit. Enjoy baking it and sharing it with friends and family!

Lemon Cream Cheese Bread