Lemon Cream Cheese Bread: Easy, Zesty, and Moist Recipe
A tangy, moist lemon bread with a sweet cream cheese swirl. Each slice delivers bright lemon flavor balanced with rich, creamy goodness—perfect for breakfast, brunch, or dessert. Easy to make and a hit at any gathering.
Ingredients
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- ½ cup sour cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C), grease and line a loaf pan. For the filling, beat cream cheese, sugar, egg, and vanilla until smooth. In another bowl, cream butter and sugar, then add eggs one at a time. Mix in lemon zest, juice, vanilla, and sour cream. In a separate bowl, whisk flour, baking powder, soda, and salt; add to wet mix just until combined. Pour half the batter in the pan, spread filling over, then top with remaining batter and smooth. Bake 55–70 min or until a toothpick comes out clean. Cool completely before slicing
Notes
Room temp ingredients give best results. Add blueberries for extra flavor. Cover with foil if browning too quickly.