...
Go Back
–+ servings
Homemade lemon cream cheese bread on a parchment-lined wooden board, topped with dripping lemon glaze and lemon slices, one slice cut to show moist crumb; whole and halved lemons blurred in the background.

Lemon Cream Cheese Bread

Moist, tangy-sweet Lemon Cream Cheese Bread with bright citrus flavor and perfect texture thanks to cream cheese and Grandma’s secret sour cream trick. Foolproof, flavorful, and perfect for brunch, dessert, or gifting.
5 from 1 vote
Print Pin
Course: Dessert
Cuisine: American
Keyword: Best Lemon cream cheese bread, Blueberry lemon cream cheese bread, Easy lemon cream cheese bread recipe, Lemon Cream Cheese Bread, Lemon cream cheese bread 12 tomatoes, Lemon cream cheese Bread cooktop cove, Lemon cream cheese bread loaf recipe
Prep Time: 20 minutes
Cook Time: 1 hour
Resting Time: 15 minutes
Total Time: 1 hour 35 minutes
Servings: 10 slices
Calories: 290kcal
Cost: $7

Equipment

  • 1 9x5 inch loaf pan (Greased well for easy removal)
  • 1 Large mixing bowl (Room to mix without spilling)
  • 1 Electric mixer (Hand or stand mixer works)
  • 1 Microplane or zester (For lemon zest)
  • 1 set Measuring cups and spoons (Accurate measuring)
  • 1 Cooling rack (Prevents soggy bottom)
  • 1 Rubber spatula (For scraping and folding)

Ingredients

  • 1 ½ cups all-purpose flour - spooned and leveled
  • 4 oz cream cheese - softened
  • ½ cup unsalted butter - softened
  • 1 cup granulated sugar
  • 2 large eggs - room temperature
  • 1 tablespoon fresh lemon zest - from about 1–2 lemons
  • 3 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup milk or buttermilk
  • 1 tablespoon sour cream - Grandma’s secret
  • Optional: blueberries - about 1 cup
  • Optional: powdered sugar glaze - with extra zest for topping

Instructions

  • Preheat oven to 350°F (175°C). Grease a 9x5 loaf pan well. Bring cream cheese and butter to room temperature. Zest lemons before juicing.
  • Rub lemon zest into the sugar with your fingers to release oils. Let sit while prepping other ingredients for maximum lemon flavor.
  • Beat softened butter and cream cheese until smooth. Add lemon sugar and beat until fluffy. Mix in eggs one at a time, then add lemon juice, vanilla, and sour cream.
  • In a separate bowl, whisk flour, baking powder, and salt.
  • Add dry mixture to wet in two additions, alternating with milk. Mix gently until just combined. Do not overmix.
  • Let batter sit for 15 minutes to allow flavors to blend.
  • Pour into loaf pan. Bake 55–65 minutes or until a toothpick in the center comes out clean.
  • Cool 10 minutes in pan, then transfer to cooling rack. Slice once cooled slightly. Glaze or dust with powdered sugar if desired.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 1slice | Calories: 290kcal | Carbohydrates: 37g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 170mg | Potassium: 90mg | Fiber: 0.5g | Sugar: 22g | Vitamin A: 400IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 1mg