Go Back
Sliced lemon cream cheese pound cake on parchment paper, surrounded by fresh lemons and a silver knife.

Luscious Lemon Cream Cheese Bread

This vibrant lemon cream cheese bread features a moist, tender crumb infused with bright lemon zest, perfectly complemented by a sweet, tangy swirl of creamy cheese filling. It's an irresistibly delicious quick bread, ideal for breakfast, brunch, or a delightful afternoon treat.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Cream Cheese Filling
  • 8 oz Cream cheese softened
  • 1/4 cup Granulated sugar
  • 1 Large egg yolk
  • 1 tsp Lemon zest
  • 1/2 tsp Vanilla extract
For the Lemon Bread
  • 2 cups All-purpose flour
  • 1 cup Granulated sugar
  • 2 tsp Baking powder
  • 1/2 tsp Salt
  • 2 tbsp Lemon zest from 2-3 lemons
  • 2 Large eggs room temperature
  • 1/2 cup Whole milk room temperature
  • 1/2 cup Vegetable oil (or melted unsalted butter)
  • 1/4 cup Fresh lemon juice
  • 1 tsp Vanilla extract
For the Lemon Glaze (Optional)
  • 1 cup Powdered sugar
  • 2-3 tbsp Fresh lemon juice

Equipment

  • 9x5-inch Loaf Pan
  • Large mixing bowls
  • Electric mixer (handheld or stand)
  • Whisk
  • Rubber Spatula
  • Measuring cups and spoons
  • Zester
  • Citrus juicer

Method
 

Prepare the Cream Cheese Filling
  1. In a medium bowl, combine the softened cream cheese, 1/4 cup granulated sugar, egg yolk, 1 tsp lemon zest, and 1/2 tsp vanilla extract. Beat with an electric mixer on medium speed until smooth and creamy. Set aside.
Preheat Oven and Prepare Pan
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line with parchment paper leaving an overhang on the long sides for easy lifting.
Make the Lemon Bread Batter
  1. In a large bowl, whisk together the all-purpose flour, 1 cup granulated sugar, baking powder, and salt. Add the 2 tbsp lemon zest to the dry ingredients and rub it in with your fingertips to release its oils and infuse the flour with more lemon flavor.
  2. In a separate medium bowl, whisk together the eggs, milk, vegetable oil (or melted butter), 1/4 cup fresh lemon juice, and 1 tsp vanilla extract.
  3. Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula just until combined and no streaks of flour remain. Be careful not to overmix; a few lumps are fine.
Assemble the Lemon Cream Cheese Bread
  1. Pour about half of the lemon bread batter into the prepared loaf pan, spreading it evenly.
  2. Carefully dollop spoonfuls of the cream cheese filling over the batter in the pan, leaving about a 1/2-inch border around the edges.
  3. Gently spoon the remaining lemon bread batter over the cream cheese filling, spreading it as evenly as possible to cover the filling. Using a knife or a skewer, swirl the batter and filling together a few times, but don't overmix or the filling will disappear.
Bake the Bread
  1. Bake for 55-65 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center (avoiding the cream cheese layer) comes out clean or with moist crumbs, not wet batter. If the top browns too quickly, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking.
Cool and Glaze
  1. Let the lemon cream cheese bread cool in the pan for 15-20 minutes before carefully lifting it out (if using parchment) or inverting it onto a wire rack to cool completely.
  2. Once the bread is completely cool, prepare the optional lemon glaze: Whisk together the powdered sugar and 2-3 tbsp fresh lemon juice until smooth. Drizzle the glaze over the top of the cooled bread.
  3. Slice and serve your delicious lemon cream cheese bread!

Notes

Store leftover lemon cream cheese bread at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to 5 days. For extra moistness, ensure your eggs and milk are at room temperature. Don't overmix the batter to keep the bread tender. You can freeze slices of unglazed bread for up to 2 months; thaw at room temperature before serving.