Lemon Cream Cheese Bread

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Lemon Cream Cheese Bread is the kind of baked good that instantly brightens your day. With its tangy lemon flavor, rich cream cheese base, and ultra-moist crumb, this loaf is perfect for brunch, teatime, or a sweet afternoon pick-me-up.

It’s a soft, dense bread with the perfect balance of citrusy zing and creamy sweetness. Whether you’re serving guests or treating yourself, it’s a recipe you’ll want to make on repeat.

Why You’ll Love Lemon Cream Cheese Bread

  • Rich & Moist: The cream cheese adds unmatched moisture and richness.
  • Bright & Zesty: Lemon juice and zest give it a fresh, tangy kick.
  • Easy to Make: Simple steps and pantry-friendly ingredients.
  • Perfect for Any Time: Enjoy it as a snack, breakfast, or dessert.
  • Freezer-Friendly: Make it ahead and enjoy later.

Time Needed

  • Prep Time: 15 minutes
  • Bake Time: 50-60 minutes
  • Total Time: 1 hour 15 minutes
  • Servings: 10 slices

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 ounces cream cheese, softened
  • 2 large eggs
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk

How to Make Lemon Cream Cheese Bread

  1. Prep the Pan
    Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
  2. Cream the Base
    In a large bowl, beat the butter, sugar, and cream cheese together until light and fluffy (2-3 minutes).
  3. Add Wet Ingredients
    Beat in the eggs, one at a time, ensuring each is fully incorporated. Mix in lemon juice and zest.
  4. Mix the Dry Ingredients
    In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Combine
    Gradually mix the dry ingredients into the wet, alternating with buttermilk. Begin and end with the dry ingredients. Stir until just combined.
  6. Bake
    Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick comes out clean.
  7. Cool
    Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Storage Tips

  • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigerate: Keeps fresh for up to a week.
  • Freeze: Wrap in foil and freeze for up to 2 months. Thaw overnight in the fridge.

Nutrition Info (Per Slice)

  • Calories: 280
  • Carbohydrates: 35g
  • Sugars: 22g
  • Fat: 13g
  • Protein: 4g
  • Sodium: 170mg

Frequently Asked Questions

  1. Can I use bottled lemon juice?
    Yes, but fresh lemon juice and zest provide the best flavor.
  2. What if I don’t have buttermilk?
    Make your own by mixing 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar. Let sit for 5 minutes.
  3. Can I add a glaze?
    Absolutely! Mix 1/2 cup powdered sugar with 1-2 tablespoons lemon juice and drizzle over the cooled loaf.
  4. How do I make it more lemony?
    Add extra zest or a few drops of lemon extract for a bolder flavor.
  5. Can I make muffins instead?
    Yes! Adjust the baking time to 18-22 minutes for standard muffins.

Final Thoughts

Lemon Cream Cheese Bread is sunshine in loaf form. With its soft texture, creamy richness, and zingy lemon flavor, it’s a crowd-pleaser from the first bite. Whether you’re hosting brunch or need a quick treat with your coffee, this loaf delivers every time.

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Lemon Cream Cheese Bread

  • Total Time: 1 hour 15 minutes
  • Yield: 10 slices 1x
Print Recipe

Description

Lemon Cream Cheese Bread is sunshine in loaf form. With its soft texture, creamy richness, and zingy lemon flavor, it’s a crowd-pleaser from the first bite.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 ounces cream cheese, softened
  • 2 large eggs
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
  2. In a large bowl, beat the butter, sugar, and cream cheese together until light and fluffy (2-3 minutes).
  3. Beat in the eggs, one at a time, ensuring each is fully incorporated. Mix in lemon juice and zest.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually mix the dry ingredients into the wet, alternating with buttermilk. Begin and end with the dry ingredients. Stir until just combined.
  6. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick comes out clean.
  7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Store in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 2 months.

  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 22g
  • Sodium: 170mg
  • Fat: 13g
  • Carbohydrates: 35g
  • Protein: 4g

Keywords: lemon, cream cheese, bread, loaf, baking, dessert

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