Lemon Cream Cheese Bread Recipe

Introduction

This Lemon Cream Cheese Bread is a moist and tender treat with a bright citrus flavor. Perfect for breakfast or an afternoon snack, it combines the richness of cream cheese with zesty lemon for a delightful balance.

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 in 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. Begin and end with the dry ingredients. Mix until just combined to avoid overmixing.
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 a stronger lemon flavor, add an extra teaspoon of lemon zest or a drizzle of lemon glaze on top once cooled.
• Substitute buttermilk with plain yogurt or milk mixed with a teaspoon of vinegar if you don’t have buttermilk on hand.
• Add a handful of fresh blueberries or poppy seeds to the batter for a fruity twist.

Storage

Store the lemon cream cheese bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To enjoy, slice and warm slightly in the microwave or toaster oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cream cheese straight from the fridge?

It’s best to use cream cheese softened to room temperature to ensure it blends smoothly with the butter and sugar, resulting in a better texture.

Can I freeze this bread?

Yes, wrap the cooled bread tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the fridge before enjoying.

Lemon Cream Cheese Bread Recipe

Print Recipe

★★★★★

4.6 from 107 reviews

This Lemon Cream Cheese Bread is a moist and tangy quick bread perfect for breakfast or an afternoon snack. It combines the rich creaminess of cream cheese with zesty lemon juice and lemon zest for a bright, refreshing flavor. The soft crumb and subtle sweetness make it a delightful treat that’s easy to prepare.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 8 slices) 1x
• Category: Baking
• 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: 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, use a mixer to cream together the softened butter, granulated sugar, and cream cheese until the mixture is light and fluffy, about 2-3 minutes. This creates a smooth base for your bread.
3. Add Eggs: Add in the eggs one at a time, beating well after each addition until fully incorporated to ensure an even texture.
4. Add Lemon Flavor: Mix in the lemon juice and lemon zest thoroughly 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 and seasoning.
6. Mix Batter: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing and producing a dense bread.
7. Pour Batter: Pour the batter into the prepared loaf pan and spread it out evenly to ensure even baking.
8. Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
9. Cool Bread: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing to maintain its shape and texture.

Notes

• Make sure the butter and cream cheese are softened to room temperature for easier creaming and a smoother batter.
• Do not overmix the batter once the dry ingredients are added to prevent a tough bread texture.
• If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon of white vinegar or lemon juice to 1/2 cup milk and letting it sit for 5 minutes.
• For an extra lemony touch, consider adding a simple lemon glaze on top after baking.

Keywords: lemon cream cheese bread, lemon bread, quick bread, lemon zest, cream cheese dessert, moist lemon loaf