Decadent Lemon Cream Cheese Bread Recipe: Perfectly Moist and Tangy

I’ve created a rich and tangy lemon cream cheese bread that’s soft, moist, and bursting with citrus flavor. This loaf pairs bright lemon zest with a luscious cream cheese swirl, making every bite a balance of sweet and tart. It’s perfect for breakfast, dessert, or an afternoon pick-me-up.

Why You’ll Love This Recipe

I love how this bread is rich yet refreshing. The cream cheese layer melts into the batter as it bakes, giving it an incredibly moist texture and just the right touch of indulgence. Whether I’m baking for myself or to share, this bread always feels like a treat.

ingredients

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

• all-purpose flour

• baking powder

• salt

• granulated sugar

• eggs

• vegetable oil or melted butter

• whole milk or sour cream

• lemon zest

• fresh lemon juice

• vanilla extract

For the cream cheese filling:

• cream cheese, softened

• sugar

• egg

• vanilla extract

directions

1. I preheat the oven to 350°F and grease a 9×5-inch loaf pan.

2. In a bowl, I whisk together the flour, baking powder, and salt.

3. In another bowl, I beat eggs with sugar, then add oil, lemon juice, lemon zest, milk, and vanilla. I stir the wet ingredients into the dry just until combined.

4. For the filling, I beat the cream cheese with sugar, egg, and vanilla until smooth and creamy.

5. I pour half of the batter into the prepared pan, then spoon the cream cheese mixture on top and gently spread it. I pour the remaining batter over the cream cheese layer.

6. I bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, I loosely cover it with foil during the last 15 minutes.

7. I let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Servings and timing

• Servings: Makes 1 loaf (about 10 slices)

• Prep time: 15 minutes

• Bake time: 50–60 minutes

• Total time: about 1 hour 15 minutes

Variations

• I add poppy seeds to the batter for texture and a bakery-style twist.

• I use orange zest and juice for a different citrus flavor.

• I drizzle with a lemon glaze (powdered sugar + lemon juice) once cooled for added sweetness.

• I swirl the cream cheese layer lightly with a knife before baking for a marbled look.

storage/reheating

I store the bread in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5. To enjoy warm, I microwave a slice for 10–15 seconds or toast it lightly.

FAQs

Can I use bottled lemon juice?

I prefer fresh lemon juice for the best flavor, but bottled works in a pinch if I don’t have fresh lemons.

Why is my bread dense?

I mix the batter just until combined to keep it light. Overmixing can make it heavy.

Can I freeze lemon cream cheese bread?

Yes, I wrap the loaf or slices tightly and freeze for up to 2 months. I thaw at room temperature before serving.

What’s the best way to get a smooth cream cheese layer?

I make sure the cream cheese is softened and beat it well with sugar and egg until no lumps remain.

Can I make muffins with this recipe?

Definitely. I divide the batter and filling into muffin tins and bake at 350°F for 18–22 minutes until golden and set.

Conclusion

This decadent lemon cream cheese bread is the perfect balance of moist, rich, and tangy. I love how the citrus flavor brightens the dense, creamy texture. It’s a crowd-pleaser and a personal favorite—ideal for any time I want a baked treat that’s both fresh and indulgent.