Lemon Cream Cheese Bread: A Deliciously Moist Recipe You’ll Love

Lemon Cream Cheese Bread is a delightful treat that perfectly balances the zesty brightness of lemon with the rich creaminess of cheese, creating a loaf that is both refreshing and indulgent. This recipe has its roots in classic American baking, where the combination of citrus and dairy has long been celebrated for its ability to elevate simple ingredients into something extraordinary. The moist texture and tangy flavor of Lemon Cream Cheese Bread make it a favorite among those who appreciate a sweet yet slightly tart snack, perfect for breakfast or an afternoon pick-me-up.

People adore this dish not only for its delicious taste but also for its convenience; it’s easy to whip up and can be enjoyed warm or at room temperature. Whether served with a cup of tea or as a delightful addition to a brunch spread, Lemon Cream Cheese Bread is sure to impress your family and friends. Join us as we explore this scrumptious recipe that is bound to become a staple in your baking repertoire!

this Recipe

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 8 ounces cream cheese, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon lemon zest (from about 2 lemons)
• 1/4 cup fresh lemon juice (about 1-2 lemons)
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar (for glaze)
• 1-2 tablespoons lemon juice (for glaze)

Preparing the Batter

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick cooking spray, and set aside.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.
3. In a large mixing bowl, use an electric mixer to beat the softened butter and cream cheese together until the mixture is smooth and creamy. This should take about 2-3 minutes on medium speed.
4. Add the granulated sugar to the butter and cream cheese mixture. Continue to beat until the mixture is light and fluffy, approximately 3-4 minutes.
5. One at a time, add the eggs to the mixture, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
6. Mix in the lemon zest, fresh lemon juice, and vanilla extract until everything is well combined.
7. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; a few lumps are okay.

Cooking Process

8. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
9. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top starts to brown too quickly, you can tent it with aluminum foil during the last 15 minutes of baking.
10. Once baked, remove the bread from the oven and allow it to cool in the pan for about 10-15 minutes.
11. Carefully remove the bread from the pan and transfer it to a wire rack to cool completely.

Preparing the Glaze

12. In a small bowl, combine the powdered sugar with 1 tablespoon of lemon juice. Stir until smooth. If the glaze is too thick, add more lemon juice, a teaspoon at a time, until you reach your desired consistency.
13. Once the bread has cooled completely, drizzle the glaze over the top. You can use a spoon or a whisk to create a beautiful pattern.

Assembling and Serving

14. Allow the glaze to set for about 10-15 minutes before slicing the bread. This will help the glaze adhere better to the bread.
15. Using a serrated knife, slice the lemon cream cheese bread into even pieces. Aim for about 1-inch thick slices for the best texture and presentation.
16. Serve the bread at room temperature. It pairs wonderfully with a cup of tea or coffee, making it a perfect breakfast or afternoon snack.
17. If you have leftovers, store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze the bread for up to 3 months. Just make sure to wrap it tightly in plastic wrap and then in aluminum foil before freezing.

Tips for Success

• Ensure that your butter and cream cheese are at room temperature for easier mixing and a smoother batter.
• For an extra lemony flavor, you can increase the lemon zest to 2 tablespoons.
• Feel free to add poppy seeds or chopped nuts to the batter for added texture and flavor.

  Conclusion:

  In summary, this Lemon Cream Cheese Bread is a must-try for anyone looking to elevate their baking game with a delightful blend of tangy and sweet flavors. The creamy texture of the cream cheese combined with the zesty brightness of fresh lemons creates a moist and flavorful loaf that is perfect for breakfast, brunch, or as a delightful afternoon snack. For serving suggestions, consider pairing this delicious bread with a dollop of whipped cream or a light lemon glaze for an extra touch of sweetness. You can also enjoy it toasted with a smear of butter or cream cheese for a decadent treat. If you’re feeling adventurous, try adding poppy seeds for a delightful crunch or incorporating blueberries for a fruity twist. We encourage you to try this Lemon Cream Cheese Bread recipe and share your experience with friends and family. Whether you bake it for a special occasion or simply to enjoy at home, we would love to hear how it turns out for you. Don’t forget to share your photos and variations on social media, and let the world know about this scrumptious recipe that is sure to become a favorite in your household! Happy baking! Print
  

  Lemon Cream Cheese Bread: A Deliciously Moist Recipe You’ll Love

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  • Author: Maria
  • Total Time: 75 minutes
  • Yield: 1 loaf (approximately 10-12 slices) 1x

  Print Recipe

  Pin Recipe

  Description

  Enjoy a slice of this Lemon Cream Cheese Bread, a moist and tangy delight perfect for breakfast or a snack. Topped with a zesty lemon glaze, it’s a refreshing treat that will brighten your day!

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  Ingredients

  Scale 1x2x3x

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 1/4 cup fresh lemon juice (about 1–2 lemons)
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar (for glaze)
  • 1–2 tablespoons lemon juice (for glaze)

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  Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick cooking spray, and set aside.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.
  3. In a large mixing bowl, use an electric mixer to beat the softened butter and cream cheese together until the mixture is smooth and creamy (about 2-3 minutes on medium speed).
  4. Add the granulated sugar to the butter and cream cheese mixture. Continue to beat until light and fluffy (approximately 3-4 minutes).
  5. One at a time, add the eggs, beating well after each addition until fully incorporated.
  6. Mix in the lemon zest, fresh lemon juice, and vanilla extract until well combined.
  7. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; a few lumps are okay.
  8. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  9. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it with aluminum foil during the last 15 minutes.
  10. Once baked, remove from the oven and allow to cool in the pan for about 10-15 minutes.
  11. Carefully remove the bread from the pan and transfer it to a wire rack to cool completely.
  12. In a small bowl, combine the powdered sugar with 1 tablespoon of lemon juice. Stir until smooth. If too thick, add more lemon juice, a teaspoon at a time, until desired consistency is reached.
  13. Once the bread has cooled completely, drizzle the glaze over the top using a spoon or whisk to create a pattern.
  14. Allow the glaze to set for about 10-15 minutes before slicing the bread.
  15. Using a serrated knife, slice the lemon cream cheese bread into even pieces, aiming for about 1-inch thick slices.
  16. Serve at room temperature, pairing wonderfully with tea or coffee.
  17. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze for up to 3 months, tightly wrapped in plastic wrap and aluminum foil.

  Notes

  • Ensure butter and cream cheese are at room temperature for easier mixing.
  • For an extra lemony flavor, increase lemon zest to 2 tablespoons.
  • Feel free to add poppy seeds or chopped nuts for added texture and flavor.

  • Prep Time: 20 minutes
  • Cook Time: 55-65 minutes