Here’s a bright, rich, and ultra-moist Lemon Cream Cheese Bread — tender lemon loaf with a creamy cheesecake ribbon inside.

---

🍋 Lemon Cream Cheese Bread

🧾 Ingredients (1 standard 9×5 loaf)

🍞 Lemon Bread Batter

• 1 ½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• ¾ cup granulated sugar

• 2 large eggs

• ½ cup sour cream or Greek yogurt

• ½ cup vegetable oil (or melted butter)

• Zest of 2 lemons

• 2 tbsp fresh lemon juice

• 1 tsp vanilla extract

---

🧀 Cream Cheese Filling

• 8 oz cream cheese, softened

• ¼ cup sugar

• 1 egg

• ½ tsp vanilla

---

🍋 Optional Lemon Glaze

• 1 cup powdered sugar

• 1–2 tbsp lemon juice

---

🔥 Instructions

1️⃣ Preheat

Preheat oven to 350°F (175°C).
Grease and line a 9×5 loaf pan with parchment.

---

2️⃣ Make the Cream Cheese Filling

Beat cream cheese, sugar, egg, and vanilla until smooth.
Set aside.

---

3️⃣ Make the Lemon Batter

1. Whisk flour, baking powder, and salt.

2. In another bowl, whisk sugar, eggs, sour cream, oil, lemon zest, juice, and vanilla.

3. Stir dry ingredients into wet just until combined.

Do not overmix.

---

4️⃣ Assemble

1. Pour half the batter into pan.

2. Spread cream cheese mixture evenly on top (avoid edges).

3. Pour remaining batter over filling.

4. Gently smooth the top.

Optional: Use a knife to lightly swirl.

---

5️⃣ Bake

Bake 50–60 minutes, or until a toothpick in the bread portion comes out clean.
(If browning too fast, tent loosely with foil.)

Cool 15 minutes in pan, then remove to cool completely.

---

6️⃣ Glaze (Optional)

Whisk powdered sugar and lemon juice.
Drizzle over cooled loaf.

---

✨ Tips for Success

• Room-temperature cream cheese prevents lumps.

• Don’t skip the zest — it gives real lemon flavor.

• Chill before slicing for cleaner layers.

---

If you’d like, I can also give you:

• A keto version

• A blueberry lemon cream cheese version

• Or a bakery-style extra-moist variation 🍋