Lemon Cream Cheese Bread

Here’s a soft, moist Lemon Cream Cheese Bread with a bright citrus flavor and a creamy swirl—perfect for breakfast, brunch, or dessert 🍋

Lemon Cream Cheese Bread

Ingredients

Bread batter:

• 1½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• ¾ cup granulated sugar

• Zest of 1 large lemon

• ½ cup milk

• ⅓ cup vegetable oil (or melted butter)

• 2 large eggs

• 1 tbsp fresh lemon juice

• 1 tsp vanilla extract

Cream cheese swirl:

• 8 oz cream cheese, softened

• ¼ cup granulated sugar

• 1 large egg

• 1 tsp vanilla extract

Optional lemon glaze:

• ¾ cup powdered sugar

• 1–2 tbsp lemon juice

Instructions

1. Prep:

   • Preheat oven to 350°F (175°C).

   • Grease or line a 9×5-inch loaf pan.

2. Make the cream cheese layer:

   • Beat cream cheese and sugar until smooth.

   • Add egg and vanilla; mix until creamy. Set aside.

3. Make the lemon bread batter:

   • In a bowl, whisk flour, baking powder, and salt.

   • In another bowl, rub sugar and lemon zest together to release flavor.

   • Add milk, oil, eggs, lemon juice, and vanilla; mix well.

   • Gradually add dry ingredients, stirring just until combined.

4. Assemble:

   • Pour half the bread batter into the pan.

   • Spoon cream cheese mixture evenly over batter.

   • Top with remaining batter.

   • Gently swirl with a knife.

5. Bake:

   • Bake 50–60 minutes, until a toothpick inserted near the center comes out mostly clean (cream cheese may be slightly moist).

6. Cool:

   • Let cool in pan 15 minutes, then transfer to a wire rack.

7. Glaze (optional):

   • Whisk powdered sugar and lemon juice.

   • Drizzle over cooled bread.

Tips

• For extra lemon flavor, add another teaspoon of zest to the batter.

• This bread stays moist for days and freezes beautifully.

• Serve slightly warm for the best texture.

If you’d like, I can also give you a blueberry lemon cream cheese version or a gluten-free option.