Lemon Cream Cheese Bread

This is a beautifully moist, rich loaf cake swirled with a tangy cream cheese filling and packed with bright lemon flavor. It’s perfect for breakfast, brunch, or an afternoon treat.

Lemon Cream Cheese Bread

Prep Time: 20 minutes | Cook Time: 55-65 minutes | Total Time: ~1 hour 30 minutes (+ cooling) | Servings: 1 loaf (10-12 slices)

Ingredients

For the Cream Cheese Filling:

8 oz (225g) cream cheese, softened to room temperature
1/4 cup (50g) granulated sugar
1 large egg yolk
1 tablespoon all-purpose flour
1 teaspoon lemon zest
1/2 teaspoon vanilla extract

For the Lemon Bread:

1 1/2 cups (190g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1/2 cup (120ml) plain yogurt or sour cream (full-fat preferred)
2 tablespoons fresh lemon juice
1 tablespoon lemon zest (from 1-2 large lemons)
1 teaspoon vanilla extract

For the Lemon Glaze (Optional but Recommended):

1 cup (120g) powdered sugar, sifted
2-3 tablespoons fresh lemon juice
1/2 teaspoon lemon zest

Step-by-Step Instructions

1. Prepare:

Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt for the bread batter. Set aside.

2. Make the Cream Cheese Filling:

In a medium bowl, beat the softened cream cheese with an electric mixer until smooth.
Add the sugar, egg yolk, flour, lemon zest, and vanilla. Beat until completely combined and creamy. Set aside.

3. Make the Lemon Bread Batter:

In a large bowl, beat the softened butter and sugar together on medium-high speed for 2-3 minutes, until light and fluffy.
Beat in the eggs, one at a time, until fully incorporated. Scrape down the bowl.
Mix in the yogurt (or sour cream), lemon juice, lemon zest, and vanilla. The mixture may look slightly curdled—this is okay.
With the mixer on low, gradually add the dry flour mixture. Mix just until combined. Do not overmix.

4. Assemble and Swirl:

Spread about two-thirds of the lemon batter into the bottom of your prepared loaf pan.
Spoon all of the cream cheese filling evenly over the batter.
Carefully spread the remaining lemon batter over the cream cheese layer. It’s okay if it doesn’t cover every single spot.
Use a thin knife or a skewer to gently swirl the layers together in a figure-8 motion. Don’t over-swirl, or the layers will blend too much.

5. Bake:

Bake for 55 to 65 minutes, or until a toothpick inserted into the lemon cake part (avoiding a cream cheese pocket) comes out clean or with a few moist crumbs.
The top should be golden brown and the loaf should spring back when gently pressed.
Important: If the top is browning too quickly, loosely tent it with aluminum foil halfway through baking.

6. Cool:

Let the bread cool in the pan on a wire rack for 30 minutes. Then, use the parchment paper overhang to lift it out. Let it cool completely on the rack before glazing (the cream cheese layer needs to set).

7. Glaze (Optional):

In a small bowl, whisk the powdered sugar with lemon juice, starting with 2 tablespoons, until you reach a thick but pourable consistency. Stir in the lemon zest.
Drizzle the glaze over the completely cooled loaf. Let it set for 15-20 minutes before slicing.

✨ Pro-Tips for Success

Room Temperature Ingredients: Crucial for a smooth, even batter and filling. Take eggs, cream cheese, and butter out 1-2 hours before baking.
Don’t Over-Swirl: 4-5 figure-8 motions are plenty. You want distinct marbling, not a blended mess.
Check for Doneness Carefully: The cream cheese will stay moist, so test the lemon cake portion only.
Cool Completely: This bread slices best when cool. The cream cheese layer firms up, giving you a beautiful swirl.
Storage: Store covered in the refrigerator for up to 5 days due to the cream cheese. Bring slices to room temperature for the best flavor and texture.

Variations

Lemon Blueberry: Fold 1 cup of fresh or frozen blueberries (tossed in 1 tbsp flour) into the lemon batter.
Poppy Seed: Add 2 tablespoons of poppy seeds to the dry ingredients.
Citrus Twist: Substitute half the lemon zest with orange zest for a complex citrus flavor.

Enjoy this irresistibly tangy, creamy, and moist lemon bread! It’s a guaranteed favorite.