Why You’ll Love Decadent Lemon Cream Cheese Bread Recipe: Perfectly Moist and Tangy Recipe
This bread offers the perfect harmony between sweet and tart, making it irresistible for lemon lovers. The cream cheese layer adds a luxurious richness, while the lemon glaze on top enhances the zesty flavor. It’s easy to make, keeps well, and looks impressive enough for special gatherings or everyday indulgence.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking powder
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Salt
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Granulated sugar
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Unsalted butter, softened
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Eggs
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Lemon juice
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Lemon zest
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Milk or buttermilk
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Cream cheese, softened
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Powdered sugar
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Vanilla extract
Directions
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Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line it with parchment paper for easier removal.
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In a bowl, whisk together flour, baking powder, and salt. Set aside.
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In another bowl, beat together butter and sugar until light and fluffy. Add eggs one at a time, then mix in lemon juice, zest, and milk.
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Gradually add the dry ingredients to the wet mixture, stirring just until combined.
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In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
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Pour half of the lemon batter into the pan, spread the cream cheese mixture evenly on top, then cover with the remaining batter.
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Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
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Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Optional: Drizzle with a simple lemon glaze made from powdered sugar and lemon juice once cooled.
Servings and timing
This recipe makes one 9×5-inch loaf, yielding about 8–10 slices.
Preparation time: 15 minutes
Baking time: 55–65 minutes
Cooling time: 30 minutes
Variations
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Blueberry Lemon Bread: Fold 1 cup of fresh or frozen blueberries into the batter for a fruity twist.
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Lemon Poppy Seed Bread: Add 1 tablespoon of poppy seeds to the batter for texture and visual appeal.
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Gluten-Free Option: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.
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Lemon Lime Bread: Replace half of the lemon juice with lime juice for a citrusy blend.
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Frosted Lemon Bread: Replace the glaze with a layer of cream cheese frosting for extra decadence.
Storage/Reheating
Store the cooled bread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, microwave individual slices for 10–15 seconds or warm the whole loaf in a 300°F (150°C) oven for about 10 minutes. The bread can also be frozen for up to 3 months; wrap tightly in plastic wrap and aluminum foil before freezing.
FAQs
How do I make the bread more lemony?
Add an extra tablespoon of lemon zest or replace the milk with lemon juice for a stronger flavor.
Can I use bottled lemon juice instead of fresh?
Yes, but fresh lemon juice provides a brighter, more natural flavor.
Why did my cream cheese layer sink?
This can happen if the batter is too thin or if the cream cheese mixture is too heavy. Make sure the cream cheese layer is thick and the batter has enough structure.
Can I make this recipe without the cream cheese filling?
Absolutely. Simply skip the cream cheese layer for a classic lemon loaf.
What type of flour works best?
All-purpose flour works perfectly, but cake flour will yield a lighter texture.
How do I know when the bread is done?
The loaf should be golden brown, and a toothpick inserted into the center should come out clean or with only a few moist crumbs.
Can I turn this recipe into muffins?
Yes! Pour the batter into a muffin tin and bake at 350°F (175°C) for 20–25 minutes.
How can I prevent the bread from overbrowning?
Cover the loaf loosely with foil during the last 15 minutes of baking if it starts to brown too quickly.
Should I refrigerate the bread?
If it contains the cream cheese filling, yes—store it in the fridge after cooling.
Can I make it ahead of time?
Definitely. This bread tastes even better the next day as the flavors meld together overnight.
Conclusion
This Decadent Lemon Cream Cheese Bread is the ultimate balance of tangy lemon and creamy sweetness. It’s simple to make yet elegant enough for entertaining, perfect for any time you crave a bright, comforting treat. Serve it with coffee, tea, or as a refreshing dessert—it’s sure to become a favorite in your baking rotation.
Decadent Lemon Cream Cheese Bread Recipe: Perfectly Moist and Tangy
A moist, tangy, and creamy Lemon Cream Cheese Bread with a luscious cream cheese layer and zesty lemon glaze — perfect for breakfast, brunch, or dessert.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 45 minutes (including cooling)
- Yield: 1 loaf (8–10 slices)
- Category: Dessert, Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- ½ cup milk or buttermilk
- 6 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- (Optional glaze) ½ cup powdered sugar mixed with 1–2 tbsp lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line with parchment paper for easy removal.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat butter and granulated sugar until light and fluffy. Add eggs one at a time, then mix in lemon juice, zest, and milk.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Pour half of the lemon batter into the prepared pan. Spread the cream cheese mixture evenly on top, then cover with the remaining batter.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- (Optional) Drizzle with lemon glaze once cooled.
Notes
- For extra lemon flavor, add an additional tablespoon of lemon zest.
- If the bread browns too quickly, tent loosely with foil during the last 15 minutes of baking.
- Store at room temperature for 2 days or refrigerate for up to 5 days.
- Freeze for up to 3 months; thaw before serving.
- Can be made gluten-free using a 1:1 gluten-free flour blend.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 170mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
