Lemon Cream Cheese Bread

This Lemon Cream Cheese Bread is the perfect marriage of a bright, zesty lemon loaf and a rich, velvety cheesecake. The sour cream in the batter ensures an incredibly moist crumb, while the sweetened cream cheese swirl creates a decadent, marbled center. It’s a sophisticated treat that feels more like a dessert than a standard quick bread, making it a standout for brunch or afternoon tea.

Lemon Cream Cheese Bread

Ingredients:

How to Make Lemon Cream Cheese Bread:

Step 1: Prep and Mix Wet Ingredients: Preheat your oven to 350°F and grease a standard loaf pan.1 In a large bowl, whisk together the sugar, eggs, sour cream, lemon zest, juice, vanilla, and oil until the mixture is completely smooth.2

Step 2: Sift Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt. This ensures no lumps and a lighter texture.

Step 3: Combine: Slowly fold the dry ingredients into the wet mixture. Stir just until combined—be careful not to overmix, which can make the bread tough. Set the batter aside.

Step 4: Prepare the Cream Cheese Swirl: In a small bowl, beat the softened cream cheese and 1/3 cup of powdered sugar together until smooth and creamy.

Step 5: Layer and Marble: Pour half of the lemon batter into the prepared pan. Spoon about half of the cream cheese mixture on top and use a knife to gently swirl it into the batter. Repeat with the remaining batter and cream cheese, creating a beautiful marbled pattern on the surface.

Step 6: Bake: Bake for 65/70 minutes.

Pro Tip: To prevent the top from getting too dark while the center finishes, loosely tent the pan with foil for the last 20/30 minutes of baking.

Step 7: Cool and Set: Remove from the oven and let the bread cool completely in the pan. This is crucial—the cream cheese needs time to firm up so you get clean, beautiful slices.