This Lemon Cream Cheese Bread is soft, moist, and bursting with bright citrus flavor. Made with real lemon juice, fresh zest, sour cream, and cream cheese, this loaf has a rich, velvety crumb and a perfectly balanced sweet-tangy taste. Finished with a smooth lemon glaze, it’s an easy homemade bread that feels bakery-quality with minimal effort.
Whether you enjoy it for breakfast, dessert, or an afternoon treat, this lemon loaf delivers comforting flavor with a refreshing twist.
Who Is This Recipe For?
This recipe is perfect for:
- Lemon lovers who enjoy fresh, zesty desserts
- Home bakers looking for a simple but impressive loaf cake
- Anyone who loves moist quick breads
- Coffee and tea pairings
- Gifting during holidays, brunches, or special occasions
If you want a foolproof lemon bread that stays soft for days, this one is for you.
Why It’s Great
- Ultra-moist texture from cream cheese and sour cream
- Bright natural lemon flavor using fresh juice and zest
- Easy one-bowl method with no special techniques
- Perfect balance of sweet and tangy
- Stays soft and flavorful even after storing
This recipe is reliable, beginner-friendly, and always a hit.
Kitchen Equipment Needed
- 9×5-inch loaf pan
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Wire cooling rack
- Parchment paper (optional)
Ingredients
For the Bread
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- ½ cup sour cream
- 1 teaspoon vanilla extract
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice (adjust as needed)
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat the Oven
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper. - Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. - Cream Butter, Cream Cheese & Sugar
In a large bowl, beat butter, cream cheese, and sugar until light and fluffy (about 2–3 minutes). - Add Wet Ingredients
Beat in eggs one at a time. Mix in lemon juice, lemon zest, sour cream, and vanilla until smooth. - Combine
Gradually add dry ingredients to the wet mixture, mixing just until combined. Do not overmix. - Bake
Pour batter into prepared pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. - Cool & Glaze
Let bread cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle with lemon glaze while slightly warm.
Storage
- Room Temperature: Store covered for up to 3 days
- Refrigerator: Keeps well for up to 7 days
- Freezer: Freeze unglazed loaf (or slices) for up to 2 months
- Tip: Wrap tightly to maintain moisture
FAQ
Can I substitute Greek yogurt for sour cream?
Yes, full-fat Greek yogurt works well and keeps the bread moist.
How can I make the lemon flavor stronger?
Add extra lemon zest or a small amount of lemon extract to the batter.
Can I double the recipe?
Absolutely. Bake in two loaf pans or a bundt pan (increase bake time to 65–75 minutes).
Why did my bread crack on top?
That’s normal for quick breads and actually a sign it baked properly.
Conclusion
This Lemon Cream Cheese Bread is the perfect combination of soft texture, rich creaminess, and fresh citrus flavor. Easy enough for everyday baking yet elegant enough for guests, it’s a recipe you’ll come back to again and again. Serve it glazed, sliced, and enjoyed with coffee or tea for a bright, comforting treat any time of year.
