Lemon Cream Cheese Bread Recipe

Introduction

This Lemon Cream Cheese Bread is a moist, tangy treat perfect for breakfast or an afternoon snack. The bright lemon flavor combined with creamy cheese makes each slice irresistible and refreshing.

Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 ounces cream cheese, softened
• 2 large eggs
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
2. Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and cream cheese until light and fluffy, about 2-3 minutes.
3. Step 3: Add the eggs one at a time, beating well after each addition until fully incorporated.
4. Step 4: Mix in the lemon juice and lemon zest until evenly combined.
5. Step 5: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Step 6: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
7. Step 7: Pour the batter into the prepared loaf pan and spread it out evenly.
8. Step 8: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Tips & Variations

• For extra lemony flavor, add a simple glaze made from powdered sugar and lemon juice to drizzle over the cooled bread.
• Substitute buttermilk with plain yogurt or milk mixed with 1 teaspoon vinegar if you don’t have buttermilk on hand.
• Try adding poppy seeds for texture and a classic lemon-poppy seed twist.
• Make mini-loaves or muffins to reduce baking time and create individual servings.

Storage

Store the lemon cream cheese bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm slices gently in a toaster oven or microwave until just heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk by adding 1 teaspoon of vinegar or lemon juice to 1/2 cup of milk and letting it sit for 5 minutes to curdle slightly.

How do I know when the bread is done baking?

The bread is done when a toothpick or skewer inserted into the center comes out clean or with just a few moist crumbs. If it’s wet with batter, it needs more time in the oven.

Lemon Cream Cheese Bread Recipe

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★★★★★

4.5 from 92 reviews

This Lemon Cream Cheese Bread is a moist and tangy loaf perfect for breakfast or a delightful snack. Combining creamy cream cheese with fresh lemon zest and juice, it offers a rich, citrus-flavored treat with a tender crumb and subtle sweetness.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 8–10 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 ounces cream cheese, softened
• 2 large eggs
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1/2 cup buttermilk

Dry Ingredients

• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
2. Cream butter, sugar, and cream cheese: In a large mixing bowl, beat the softened butter, granulated sugar, and cream cheese together until the mixture is light and fluffy, about 2-3 minutes using a hand mixer or stand mixer.
3. Add eggs: Incorporate the eggs one at a time, beating well after each addition to ensure they are fully mixed in and the batter is smooth.
4. Mix in lemon flavor: Stir in the lemon juice and lemon zest to infuse the batter with fresh citrus flavor.
5. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
6. Alternate adding dry ingredients and buttermilk: Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing gently until just combined to avoid overmixing.
7. Transfer batter to pan: Pour the batter into the prepared loaf pan and spread it evenly to ensure uniform baking.
8. Bake the bread: Place the loaf pan in the preheated oven and bake for 50-60 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
9. Cool the bread: Allow the bread to cool in the pan for about 10 minutes, then remove it and transfer to a wire rack to cool completely before slicing and serving.

Notes

• Make sure butter and cream cheese are softened for easier mixing.
• Do not overmix the batter once flour is added to keep the bread tender.
• Using fresh lemon zest and juice enhances the lemon flavor significantly.
• If desired, add a simple lemon glaze for extra sweetness and tang.
• Bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Keywords: lemon bread, cream cheese bread, lemon dessert bread, citrus loaf, breakfast bread, homemade bread