Lemon Cream Cheese Bread

There’s a certain kind of joy that comes from baking something that not only fills your kitchen with irresistible aromas but also brings back memories of sunlit breakfasts and shared family moments. Lemon cream cheese bread is one of those special recipes—a moist, tender loaf with the brightness of lemon zest and the rich smoothness of cream cheese, creating a balance that feels just right.

Growing up, this bread often made an appearance on weekends, usually served slightly warm with a cup of chamomile tea. My aunt would slice it thick and dust it with powdered sugar, and every bite tasted like early spring—fresh, soft, and comforting. It wasn’t just a treat; it was a ritual, especially around Easter or during Sunday brunches.

This lemon cream cheese bread isn’t just about flavor. It’s about creating a moment. It’s about setting down your phone, pouring yourself a cup of something hot, and sitting by the window while the light streams in—just you and a slice of something that tastes like love and lemony sunshine.

Why You’ll Love This Recipe

• A perfect balance of citrus and cream: The sharpness of lemon and the velvety creaminess of cheese pair beautifully in every bite.
• Great for any time of day: Breakfast, dessert, or even an afternoon snack—this loaf fits every occasion.
• Easy and rewarding: With simple ingredients and a few mixing bowls, you can create something bakery-worthy right at home.
• Stays moist: Thanks to the cream cheese, it stays tender for days without drying out.

Ingredients You’ll Need

• 2½ cups all-purpose flour
• 1¼ cups granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, melted
• 8 ounces cream cheese, softened
• 2 large eggs
• ¼ cup fresh lemon juice
• 2 tablespoons lemon zest
• 1 teaspoon vanilla extract
• 1 cup powdered sugar (for glaze)
• 2 tablespoons lemon juice (for glaze)

How to Make Lemon Cream Cheese Bread

STEP-BY-STEP INSTRUCTIONS

Step 1: Prepare your kitchen
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. You can also line it with parchment paper to make lifting the bread out easier.

Step 2: Dry ingredients first
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. These dry ingredients form the structure of your loaf.

Step 3: Create the creamy lemon base
In another bowl, beat the softened cream cheese until it’s smooth and fluffy. Add in the melted butter, eggs, lemon juice, lemon zest, and vanilla extract. Beat until everything is creamy and well combined. The scent at this stage is amazing—like a lemon orchard in bloom.

Step 4: Mix it all together
Gradually add your dry ingredients into the wet mixture. Stir gently until everything is just combined. Don’t overmix—this helps keep the bread tender.

Step 5: Into the oven it goes
Pour the batter into your prepared loaf pan, smoothing out the top. Bake for 50–60 minutes. Check with a toothpick—if it comes out clean or with a few moist crumbs, your lemon cream cheese bread is ready.

Step 6: Glaze and serve
Let the bread cool for 10 minutes in the pan before transferring to a wire rack. While it cools, mix together the powdered sugar and lemon juice to make the glaze. Drizzle over the top once the loaf is cool to the touch.

Helpful Tips

• Use fresh lemons for both juice and zest—it makes all the difference.
• Softened cream cheese helps the batter mix smoothly; don’t skip this step.
• Cover loosely with foil halfway through baking if the top is browning too fast.
• Let the bread cool completely before glazing or slicing—it helps retain structure.

Details

• Prep Time: 15 minutes
• Cook Time: 50–60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (approx. 10 slices)
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Notes

• For a sweeter or thicker glaze, reduce the lemon juice slightly or add more powdered sugar.
• You can fold in blueberries or raspberries for a fruity twist.
• Try toasting a slice for breakfast and spreading with a little butter—it’s heavenly.

Nutritional Information (Per Slice)

• Calories: 320
• Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 70mg
• Sodium: 220mg
• Carbohydrates: 42g
• Sugars: 25g
• Protein: 4g

Frequently Asked Questions

Can I freeze lemon cream cheese bread?
Yes! Wrap it tightly in plastic wrap and then foil. It can be frozen for up to 3 months. Thaw at room temperature before serving.

Can I use bottled lemon juice?
You can, but fresh lemon juice gives a brighter and more authentic flavor.

Can I make it gluten-free?
Yes—substitute with a 1:1 gluten-free baking flour blend. The texture may vary slightly, but it still works beautifully.

Storage Instructions

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps well for up to a week.
• Freezer: Freeze up to 3 months; thaw before serving.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other citrus and cream delights:

• Cream Cheese Stuffed French Toast with Blackberry Compote
• Mini Lemon Blueberry Tarts
• Cottage Cheese Protein Brownies
• Cheesecake Croissant Buns

Conclusion

There’s something timeless about a loaf of lemon cream cheese bread. Whether you’re serving it at brunch, packing it for a picnic, or enjoying it in quiet moments at home, it’s more than just a baked good—it’s a memory in the making. Soft, tangy, and rich, it’s a little slice of sunshine that everyone deserves to enjoy.

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