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Sliced Lemon Cream Cheese Bread on a wooden cutting board

Lemon Cream Cheese Bread

Bright, tender, and impossibly creamy, this loaf features a soft lemon-scented bread with a creamy cream cheese ribbon, perfect for breakfast or dessert.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Using cake flour will give a softer loaf.
  • 1 cup granulated sugar Helps to aerate and provide sweetness.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt If using salted butter, omit or reduce salt.
Wet Ingredients
  • 1/2 cup unsalted butter, softened Controls salt levels and gives flavor.
  • 8 oz cream cheese, softened Use full-fat block-style for best results.
  • 2 large eggs Use at room temperature for smooth incorporation.
  • 1/2 cup milk
  • 2 tablespoons fresh lemon zest Use unwaxed for bright flavor.
  • 1 tablespoon lemon juice Fresh juice preferred for best flavor.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a standard loaf pan thoroughly with butter or nonstick spray. Line the pan with parchment if preferred.
  2. In a mixing bowl, cream together the softened butter and cream cheese until smooth and homogenous.
  3. Gradually add the granulated sugar, mixing until well combined and slightly fluffy.
  4. Beat in the eggs one at a time, ensuring each is incorporated before adding the next. Stir in vanilla extract, lemon juice, and lemon zest.
  5. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  6. Gradually mix the dry ingredients into the wet mixture, alternating with milk. Mix until just combined.
  7. Pour half of the batter into the prepared loaf pan, smoothing it evenly.
  8. Spread a layer of cream cheese filling over the batter. Pour the remaining batter on top and smooth.
  9. If desired, use a knife to make a decorative swirl with any reserved cream cheese mixture.
  10. Bake for 50–60 minutes or until a toothpick comes out clean. Rotate the pan halfway through baking.
  11. Let the bread cool in the pan for 10 minutes before lifting it out to cool completely on a wire rack.

Notes

Store in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature.