This Lemon Cream Cheese Bread is a delightful twist on traditional quick bread, combining the tangy brightness of lemons with the creamy richness of cream cheese. Perfect for breakfast, brunch, or as an afternoon snack, this moist and flavorful loaf is sure to become a favorite in your household. The zesty lemon flavor pairs beautifully with the subtle sweetness of the cream cheese swirl, making it an irresistible treat.
Ingredients
For the Bread Batter:
- 1 cup granulated sugar
- 3 large eggs
- 8 oz sour cream
- ½ cup canola oil (or any neutral-flavored oil)
- Zest of 2 lemons (about 2 tablespoons)
- Juice of 1 lemon (about 2–3 tablespoons)
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
For the Cream Cheese Swirl:
- 1 (8 oz) package cream cheese, softened
- ⅓ cup powdered sugar
Instructions
- Preheat the Oven
- Preheat your oven to 350°F (175°C) . Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease the parchment paper as well.
- Prepare the Bread Batter
- In a large mixing bowl, whisk together the granulated sugar and eggs until smooth and slightly frothy.
- Add the sour cream , canola oil , lemon zest , lemon juice , and vanilla extract . Whisk until fully combined.
- In a separate bowl, sift together the flour , baking powder , and salt . Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix—lumps are okay.
- Prepare the Cream Cheese Swirl
- In a small mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Set aside.
- Assemble the Loaf
- Pour half of the lemon bread batter into the prepared loaf pan, spreading it evenly across the bottom.
- Dollop spoonfuls of the cream cheese mixture over the batter, then use a butter knife or skewer to gently swirl the cream cheese into the batter.
- Pour the remaining lemon bread batter over the top, spreading it evenly. Use the knife or skewer again to create a marbled effect by swirling the layers together.
- Bake
- Place the loaf pan in the preheated oven and bake for 50–60 minutes , or until a toothpick inserted into the center comes out clean (a few crumbs are okay, but no wet batter). If the top begins to brown too quickly, loosely cover the pan with aluminum foil halfway through baking.
- Cool and Serve
- Allow the bread to cool in the pan for 10–15 minutes, then carefully lift it out using the parchment paper overhang and transfer it to a wire rack to cool completely.
- Optional Garnish
- For an extra touch of elegance, dust the cooled bread with additional powdered sugar or drizzle with a simple glaze made from powdered sugar and lemon juice.
Tips for Success
- Zest First, Juice Later: Always zest your lemons before juicing them—it’s much easier to zest a whole lemon than a squeezed one!
- Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature for a smoother batter and better texture.
- Storage: Store the bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor.
- Freezing: This bread freezes beautifully! Wrap it tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before enjoying.
Why You’ll Love This Recipe
This Lemon Cream Cheese Bread is a harmonious blend of bright citrus flavors and creamy indulgence. The lemon adds a refreshing zing, while the cream cheese swirl provides a rich, velvety contrast. Whether you’re baking for a special occasion or simply craving something sweet yet sophisticated, this loaf is guaranteed to impress. Plus, its tender crumb and beautiful marbled appearance make it as delightful to look at as it is to eat!
Enjoy a slice with your morning coffee or as an afternoon pick-me-up—it’s sunshine in every bite!
