Decadent Lemon Cream Cheese Bread

I share a marvelous Lemon Cream Cheese Bread that features a tender, lemon-scented loaf swirled with rich cream cheese. It’s bright, moist, and unbelievably delicious.

Why You’ll Love This Recipe

I adore how the tart lemon flavor perfectly balances the creamy sweetness of the cream cheese swirl. Each bite is moist and tender, with a pleasant citrus zing. It’s elegant enough for brunch yet easy to whip up for a sweet treat anytime.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter, softened

• Granulated sugar

• Large eggs

• Fresh lemon zest and lemon juice

• Vanilla extract

• Sour cream or plain yogurt

• Cream cheese, softened

• Powdered sugar (for cream cheese filling)

directions

1. I preheat the oven and grease a loaf pan, lining it with parchment for easy removal.

2. I whisk flour, baking powder, and salt in a bowl and set aside.

3. In a separate bowl, I cream butter and granulated sugar until fluffy. Then I beat in eggs one at a time, followed by lemon zest, lemon juice, and vanilla.

4. I alternate adding the dry ingredients and sour cream to the wet mixture, mixing until just combined.

5. I prepare the cream cheese swirl by beating softened cream cheese with powdered sugar until smooth.

6. I pour half of the batter into the pan, dollop the cream cheese mixture over it, then top with the remaining batter, swirling gently with a knife.

7. I bake until a toothpick inserted into the cake portion comes out clean around the swirl—about 50–60 minutes.

8. I cool the loaf in the pan briefly, then lift it out and let it cool completely on a rack before slicing.

Servings and timing

• Servings: Makes about 10 slices

• Timing:

  • Prep: 15 minutes

  • Bake: 50–60 minutes

  • Cool: 15–20 minutes

  • Total: approximately 1 hour 30 minutes

Variations

• I zest in orange instead of lemon for a different citrus profile.

• I fold in fresh blueberries or raspberries for fruity bursts.

• I top the cooled loaf with a lemon glaze made from powdered sugar, lemon juice, and a touch of zest.

• I add poppy seeds to the batter for texture and visual appeal.

storage/reheating

• I store leftovers covered at room temperature for up to 3 days or refrigerate for up to 5 days.

• To refresh, I warm slices in a 350 °F oven for 5 minutes or toast lightly.

• I freeze the loaf whole or in slices for up to 2 months—thaw at room temperature before serving.

FAQs

What kind of cream cheese should I use?

I use full-fat cream cheese for a rich, creamy swirl, and I bring it to room temperature so it mixes smoothly.

Can I reduce the sugar to make it less sweet?

Yes—I often reduce the granulated sugar by a couple of tablespoons and adjust the powdered sugar in the filling to taste.

How do I avoid the cream cheese from sinking?

I ensure the cream cheese filling is smooth but thick, and I swirl gently into the batter rather than mixing it in.

Can I make this dairy-free?

I substitute dairy-free cream cheese and yogurt or plant-based sour cream, and it turns out moist and flavorful.

What’s the best way to slice the loaf cleanly?

I use a serrated knife and a gentle sawing motion, wiping the blade between slices to maintain neat edges.

Conclusion

I find this Decadent Lemon Cream Cheese Bread to be a bright, indulgent treat that’s perfect for breakfast, brunch, or dessert. The combination of zesty lemon and creamy filling makes it feel beautifully special—yet it’s so easy to prepare, it quickly becomes a favorite in my baking rotation.