Lemon Cream Cheese Bread
When you’re craving a dessert that perfectly balances sweetness and tanginess, Lemon Cream Cheese Bread is exactly what you need. This loaf cake is everything you want in a baked treat—moist, flavorful, and just the right amount of indulgence. It’s a fantastic way to satisfy that citrus craving, and the cream cheese filling running through the center adds an irresistible creamy richness, making each bite feel like a little slice of heaven.
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Whether you’re enjoying it with a cup of tea, serving it for breakfast, or bringing it to a gathering, this lemon loaf cake will undoubtedly be the star of the show. The freshness of the lemon pairs beautifully with the creamy filling, making it a delightful treat any time of the year. Let me show you how to make it!
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Ingredients for Lemon Cream Cheese Bread
This recipe is made with everyday ingredients that you likely already have in your kitchen. Here’s what you’ll need:
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| Ingredient | Quantity |
|---|---|
| For the Cake: | |
| Butter (room temperature) | ½ cup |
| White sugar | 1 cup |
| Large eggs | 3 |
| Lemon zest | 2 tablespoons |
| Lemon juice | 2 tablespoons |
| Vanilla | 1 teaspoon |
| All-purpose flour | 1 ½ cups |
| Salt | ¼ teaspoon |
| Baking soda | ¼ teaspoon |
| Baking powder | ¼ teaspoon |
| Sour cream | ⅓ cup |
| For the Cream Cheese Filling: | |
| Cream cheese (room temperature) | 8 ounces |
| Large egg | 1 |
| Sugar | ¼ cup |
| All-purpose flour | 3 tablespoons |
| For the Lemon Drizzle: | |
| Powdered sugar | ½ cup |
| Lemon juice | 2 tablespoons |
Making this lemon cream cheese bread is simple, and you’ll love how easy it is to put together. Here’s how to do it:
Preheat and Prep:
- Preheat your oven to 350°F (175°C). Grease and flour an 8×4-inch loaf pan. This will ensure your cake comes out easily once it’s done baking.
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, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla. Beat for another minute until everything is well incorporated.
Mix Dry Ingredients:
- In a separate bowl, whisk together the flour, salt, baking soda, and baking powder. Gradually add this dry mixture to the wet ingredients, beating after each addition until smooth. Stir in the sour cream, mixing until just combined. The batter should be thick and creamy.
Prepare the Cream Cheese Filling:
- In a medium bowl, beat the cream cheese, egg, sugar, and flour together until smooth and lump-free. The filling will be thick but spreadable.
Assemble the Loaf:
- Pour half of the cake batter into the prepared loaf pan and spread it out evenly. Next, carefully spoon the cream cheese filling over the batter, spreading it out gently to avoid mixing it into the cake batter. Once the cream cheese filling is in place, pour the remaining cake batter on top, covering the cream cheese completely. Don’t worry if it’s not perfectly smooth; the cake will rise and bake around the cream cheese, creating that beautiful ribbon effect.
Bake the Cake:
- Place the pan in the preheated oven and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean, with just a few moist crumbs. The top should feel firm and lightly browned. If you notice the top browning too quickly, cover the cake loosely with foil for the last 10 minutes of baking.
Cool and Drizzle:
- Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack. While the cake cools, make the lemon drizzle. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Once the cake has cooled, drizzle the glaze over the top using a fork for a delicate finish.
Serve and Enjoy:
- Once the glaze has set, slice the cake and serve. This lemon cream cheese bread is perfect on its own or paired with a cup of coffee or tea.
