Lemon Cream Cheese Bread

Lemon Cream Cheese Bread

This delicious Lemon Cream Cheese Bread is moist, tangy, and has a sweet cream cheese filling. It’s perfect for breakfast, dessert, or as a snack with a cup of tea.


For the Bread:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/4 cup sour cream or plain yogurt
  • 1/4 cup milk
  • 1 tbsp lemon zest (from about 1-2 lemons)
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract

For the Cream Cheese Filling:

  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract

For the Lemon Glaze (optional):

  • 1 cup powdered sugar
  • 2-3 tbsp fresh lemon juice


  1. Preheat Oven and Prepare Pan:
  • Preheat your oven to 350°F (175°C).
  • Grease a 9×5 inch loaf pan and line with parchment paper, leaving an overhang on the sides for easy removal.
  1. Make the Cream Cheese Filling:
  • In a medium bowl, beat the cream cheese and sugar together until smooth.
  • Add the egg and vanilla extract, and beat until well combined. Set aside.
  1. Prepare the Bread Batter:
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a large bowl, cream the butter and sugar together until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Mix in the sour cream (or yogurt), milk, lemon zest, lemon juice, and vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  1. Assemble the Bread:
  • Pour half of the bread batter into the prepared loaf pan and spread it out evenly.
  • Spoon the cream cheese filling over the batter and spread it out, being careful not to mix the layers.
  • Pour the remaining bread batter over the cream cheese layer and spread it out evenly.
  1. Bake the Bread:
  • Bake in the preheated oven for 55-65 minutes, or until a toothpick

inserted into the center comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil during the last 15 minutes of baking.

  1. Cool the Bread:
  • Allow the bread to cool in the pan for about 10 minutes.
  • Use the parchment paper overhang to lift the bread out of the pan and transfer it to a wire rack to cool completely.
  1. Make the Lemon Glaze (Optional):
  • In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
  • Drizzle the glaze over the cooled bread.
  1. Serve:
  • Slice and serve the Lemon Cream Cheese Bread. Enjoy!


  • Make sure the cream cheese is fully softened to avoid lumps in the filling.
  • Adjust the lemon juice in the glaze to your desired consistency.
  • Store leftovers in an airtight container in the refrigerator for up to a week. You can also freeze the bread (without the glaze) for up to 3 months.

Enjoy your delicious Lemon Cream Cheese Bread!

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