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Cheese
lemon
cheese
This Lemon Cream Cheese Bread is a sunshine-lover’s dream—tender, buttery loaf swirled with a creamy, tangy lemon-cream cheese ribbon and finished with a zesty glaze. It’s like a cross between pound cake and cheesecake, with the bright lift of fresh lemon in every bite.
Perfect for brunch, afternoon tea, or gifting in a pretty loaf pan with a ribbon.
Why You’ll Love This Recipe
- 🍋 Bright lemon flavor + rich cream cheese swirl = perfection
- ⏱️ 20 minutes prep, then bake
- 💛 One bowl + one mixer = easy cleanup
- 💸 Costs under $8—makes 1 loaf (10–12 slices)
- 🌾 Naturally nut-free & easily gluten-free
Ingredients You’ll Need
(9×5-inch loaf pan)
For the Lemon Bread:
- 1½ cups (188g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup (1 stick / 115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120ml) sour cream or plain yogurt
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest (about 1 large lemon)
For the Cream Cheese Swirl:
- 4 oz (115g) full-fat cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- ½ tsp vanilla extract
For the Lemon Glaze (Optional but Recommended):
- ¾ cup (90g) powdered sugar, sifted
- 1–2 tbsp fresh lemon juice
- 1 tsp lemon zest (optional)
💡 Pro Tips:
- Use room-temperature ingredients—ensures smooth batter and even rise.
- Don’t overmix—stir until just combined to avoid a dense loaf.
- Zest first, then juice—it’s easier to zest a whole lemon!
