Lemon Cream Cheese Bread
Lemon Cream Cheese Bread is a delightful dessert that perfectly balances sweet and tangy flavors with a creamy filling running through the middle. This loaf cake is moist, flavorful, and a true indulgence—perfect for any occasion, whether you’re serving it with tea, at a family gathering, or simply enjoying it on your own.
Why You’ll Love This Lemon Cream Cheese Bread
The freshness of lemon paired with a rich cream cheese filling makes each bite feel like a little slice of heaven. The soft, moist cake is packed with tangy lemon zest, and the cream cheese filling adds a velvety, rich texture. The finishing touch is a drizzle of lemon glaze on top, bringing everything together beautifully.
Ingredients for Lemon Cream Cheese Bread
For the Cake:
- ½ cup butter (room temperature)
- 1 cup white sugar
- 3 large eggs
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ⅓ cup sour cream
For the Cream Cheese Filling:
- 8 ounces cream cheese (room temperature)
- 1 large egg
- ¼ cup sugar
- 3 tablespoons all-purpose flour
For the Lemon Drizzle:
- ½ cup powdered sugar
- 2 tablespoons lemon juice
How to Make Lemon Cream Cheese Bread
- Preheat and Prep:
- Preheat your oven to 350°F (175°C).
- Grease and flour an 8×4-inch loaf pan.
- Make the Cake Batter:
- In a large bowl, cream the butter and sugar together using a hand mixer until light and fluffy (about 2 minutes).
- Add the eggs, one at a time, mixing well after each addition.
- Mix in lemon zest, lemon juice, and vanilla. Beat for an additional minute.
- In a separate bowl, whisk together flour, salt, baking soda, and baking powder.
- Gradually add the dry mixture to the wet ingredients, mixing until smooth. Stir in the sour cream until just combined. The batter will be thick and creamy.
- Prepare the Cream Cheese Filling:
- Beat the cream cheese, egg, sugar, and flour together until smooth. The filling will be thick but spreadable.
- Assemble the Loaf:
- Pour half of the cake batter into the prepared loaf pan and spread it evenly.
- Spoon the cream cheese filling over the batter, spreading gently to avoid mixing it in.
- Top with the remaining cake batter, covering the cream cheese completely. Don’t worry if it’s not perfectly smooth; the cake will rise around the filling.
- Bake the Cake:
- Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean (with a few moist crumbs). The top should be firm and lightly browned.
- If the top browns too quickly, cover loosely with foil and bake for another 10 minutes.
- Cool and Drizzle:
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- To make the drizzle, whisk together powdered sugar and lemon juice until smooth.
- Once the cake is cool, drizzle the lemon glaze over the top.
- Serve and Enjoy:
- Allow the glaze to set before slicing and serving.
Storing Leftovers
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze the cooled loaf by wrapping it tightly in plastic wrap and placing it in a resealable freezer bag for up to 3 months. To thaw, let it sit at room temperature.
This Lemon Cream Cheese Bread is not only easy to make but incredibly delicious. The tangy lemon flavor combined with the creamy filling and the sweet glaze is a perfect dessert that will become a favorite among friends and family.
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