This Lemon Cream Cheese Bread is a perfectly balanced blend of tangy lemon and rich cream cheese. The soft, moist texture and sweet citrus glaze make it a delightful treat for breakfast, brunch, or dessert. Every bite melts in your mouth with a hint of creamy tang and sunshiney lemon flavor!
Ingredients
For the Bread:
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 4 oz (½ block) cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- ½ cup sour cream
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice (adjust for desired thickness)
- 1 teaspoon lemon zest (optional, for extra flavor)
Instructions
- Preheat the Oven
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper. - Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. - Cream Butter, Cream Cheese & Sugar
In a large mixing bowl, beat together the butter, cream cheese, and sugar until light and fluffy (about 2–3 minutes). - Add Wet Ingredients
Beat in eggs, one at a time. Add lemon juice, lemon zest, sour cream, and vanilla extract, mixing until smooth. - Combine
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix. - Bake
Pour batter into prepared pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. - Cool & Glaze
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle with the lemon glaze while slightly warm.
Storage
Store covered at room temperature for up to 3 days, or refrigerate for up to 1 week.
You can also freeze (unglazed) for up to 2 months.
Why You’ll Love It
- Moist and creamy from the blend of butter, sour cream, and cream cheese
- Bursting with natural lemon flavor
- Perfect balance of tangy and sweet
- Ideal for gifting or enjoying with tea or coffee
FAQ
Q: Can I use Greek yogurt instead of sour cream?
Yes — it will give a slightly lighter texture but still creamy and moist.
Q: How can I make it extra lemony?
Add an extra tablespoon of lemon zest or use lemon extract in the batter.
Q: Can I double the recipe?
Absolutely! Bake in two loaf pans or a bundt pan (adjust baking time to about 65–75 minutes).
Conclusion
This Lemon Cream Cheese Bread is sunshine in loaf form — moist, creamy, and full of zesty flavor. It’s the kind of recipe that feels fancy but comes together effortlessly, perfect for any time you need a bright, comforting treat.
