Lemon Cream Cheese Bread – The Soft, Tangy Loaf That Tastes Like Sunshine
Some loaves feel like breakfast. Some feel like dessert. Lemon cream cheese bread somehow lands perfectly in the middle — sweet but not too sweet, bright with lemon, and so tender it almost melts.
It’s the kind of loaf you slice “just to try it,” then come back for a second piece once the lemony aroma hits. The cream cheese makes it rich and moist, the lemon keeps it fresh, and a simple glaze on top turns it into something that looks bakery-worthy without any fuss.
Lemon Cream Cheese Bread
Ingredients
Bread (Loaf)
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1½ cups all-purpose flour
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1 tsp baking powder
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¼ tsp baking soda
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¼ tsp salt
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½ cup unsalted butter, softened
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¾ cup sugar
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2 large eggs
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4 oz cream cheese, softened
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Zest of 2 lemons
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2 tbsp fresh lemon juice
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½ cup milk (or buttermilk)
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1 tsp vanilla extract
Optional Lemon Glaze
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1 cup powdered sugar
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2–3 tbsp lemon juice
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½ tsp vanilla (optional)
Instructions
1) Preheat
Preheat oven to 350°F (175°C).
Grease or line a 9×5-inch loaf pan.
2) Mix Dry Ingredients
Whisk flour, baking powder, baking soda, and salt in a bowl.
3) Cream Butter + Cream Cheese
In a separate bowl, beat butter, cream cheese, and sugar until smooth and fluffy.
4) Add Eggs + Flavor
Beat in eggs one at a time.
Mix in lemon zest, lemon juice, and vanilla.
5) Combine
Add dry ingredients alternately with milk, mixing just until combined.
Don’t overmix.
6) Bake
Pour batter into loaf pan.
Bake 45–55 minutes, until a toothpick comes out clean (a few moist crumbs are okay).
If top browns too fast, tent with foil at the 35-minute mark.
7) Cool
Cool 10 minutes in pan, then transfer to rack to cool completely.
8) Glaze (Optional)
Whisk powdered sugar and lemon juice until smooth, then drizzle over cooled loaf.
Why This Bread Works
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Cream cheese adds richness and moisture
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Lemon zest brings real flavor (not just tartness)
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Quick bread method = no yeast, no waiting
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Glaze seals in that bakery-style finish
Tips for the Best Lemon Cream Cheese Bread
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Use room-temperature butter and cream cheese (smooth batter)
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Zest lemons before juicing
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Don’t overmix — it keeps the loaf tender
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Let it cool fully before glazing
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Want extra lemon? Add 1 more tablespoon of lemon juice to the glaze
Serving Ideas
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Toasted slice with butter
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With tea or coffee
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As a brunch loaf
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Pack slices for lunchbox treats
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Top with berries for a pretty dessert plate
FAQ – Lemon Cream Cheese Bread
Is this bread or cake?
It’s a quick bread, but it eats like a soft loaf cake — perfect for breakfast or dessert.
How do I store it?
Wrap tightly and store at room temp 2 days, or refrigerate up to 5 days.
Can I freeze it?
Yes. Freeze unglazed loaf or slices up to 2 months. Glaze after thawing.
Why did my loaf crack on top?
That’s normal for quick breads — the outside sets while the inside rises.
