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–+ servings

Lemon Cream Cheese Bread

Prep Time 10 minutes
Cook Time 1 hour
Additional Time 5 minutes
Total Time 1 hour 15 minutes
Course Bread, Breakfast, Snack, Sweet
Cuisine American
Keyword Lemon Cream Cheese Bread
Servings 12
Moist and tender Lemon Cream Cheese Bread with a rich cream cheese swirl. Perfect for breakfast or snacking, easy to make, and full of bright lemon flavor.

Ingredients

For the Bread

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest

For the Cream Cheese Swirl

  • 4 oz cream cheese softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 tablespoon lemon juice

Instructions

Step 1: Prepare the Oven and Pan

  • Preheat your oven to 350°F (175°C).
  • Grease and flour a 9×5-inch loaf pan, ensuring you coat all sides for easy release.

Step 2: Make the Bread Batter

  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a separate large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  • Beat in the eggs, one at a time, until fully combined.
  • Stir in the sour cream, lemon juice, and lemon zest until the mixture is smooth.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Step 3: Prepare the Cream Cheese Swirl

  • In a small bowl, beat the softened cream cheese with the sugar, egg yolk, and lemon juice until smooth and creamy.

Step 4: Assemble the Bread

  • Pour half of the bread batter into the prepared loaf pan and spread evenly.
  • Spoon half of the cream cheese mixture over the batter and gently swirl with a knife to create a marbled effect.
  • Pour the remaining bread batter on top and spread evenly.
  • Dollop the rest of the cream cheese mixture over the batter and swirl again for another marbled layer.

Step 5: Bake

  • Bake for 55 to 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  • If the top is browning too quickly, tent the loaf with foil for the last 10 minutes of baking.
  • Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.