Lemon Cream Cheese Bread
This Lemon Cream Cheese Bread is the perfect blend of a bright, zesty lemon loaf and a rich, creamy cheesecake. The sour cream in the batter keeps it incredibly moist, while the sweetened cream cheese swirl creates a decadent marbled center. It feels more like a dessert than a traditional quick bread, making it perfect for brunch or afternoon tea.
Lemon Cream Cheese Bread
Ingredients
| Ingredient | Amount |
|---|---|
| Sugar | 1 cup |
| Eggs | 3 |
| Sour cream | 8 oz |
| Canola oil | ½ cup |
| Lemon zest | 2 lemons |
| Lemon juice | 1 lemon |
| Vanilla extract | 1 tsp |
| Flour | 1½ cups |
| Baking powder | 2½ tsp |
| Salt | 1 tsp |
| Cream cheese, softened | 8 oz |
| Powdered sugar | ⅓ cup |
How to Make Lemon Cream Cheese Bread
Step 1: Prep & Mix Wet Ingredients
Preheat oven to 350°F (175°C) and grease a standard loaf pan. In a large bowl, whisk together sugar, eggs, sour cream, lemon zest, lemon juice, vanilla, and oil until smooth.
Step 2: Sift Dry Ingredients
In another bowl, sift together flour, baking powder, and salt. This keeps the bread light and lump-free.
Step 3: Combine
Fold the dry ingredients into the wet mixture gently. Stir just until combined—overmixing can make the bread tough. Set aside.
Step 4: Make the Cream Cheese Swirl
In a small bowl, beat the cream cheese with powdered sugar until smooth and creamy.
Step 5: Layer & Marble
Pour half the lemon batter into the prepared pan. Spoon half of the cream cheese mixture on top and gently swirl with a knife. Repeat with the remaining batter and cream cheese to create a beautiful marbled effect.
Step 6: Bake
Bake for 65–70 minutes.
Pro Tip: To prevent the top from browning too quickly while the center finishes, tent the pan loosely with foil for the last 20–30 minutes.
Step 7: Cool & Set
Let the bread cool completely in the pan before slicing. This allows the cream cheese to firm up, giving clean, perfect slices.
