Lemon cream cheese bread

Here’s a bright, soft Lemon Cream Cheese Bread—moist like pound cake, lightly tangy, and perfect for breakfast or dessert.

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🍋 Lemon Cream Cheese Bread

Ingredients

Bread

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 4 oz (½ block) cream cheese, softened
• ½ cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• ¼ cup milk (or sour cream for extra moisture)
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

Optional Lemon Glaze

• ¾ cup powdered sugar
• 1–2 tbsp lemon juice

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Instructions

1. Preheat oven to 350°F (175°C)
   Grease and line a 9×5-inch loaf pan.
2. Mix dry ingredients
   Whisk flour, baking powder, and salt. Set aside.
3. Cream butter, cream cheese & sugar
   Beat until smooth and fluffy (2–3 minutes).
4. Add eggs
   Beat in eggs one at a time.
5. Add flavor
   Mix in lemon juice, zest, vanilla, and milk.
6. Combine
   Add dry ingredients and mix just until incorporated.
7. Bake
   Pour batter into pan.
   Bake 50–60 minutes, tent loosely with foil if browning too fast.
8. Cool & glaze
   Cool 10 minutes, remove from pan.
   Drizzle glaze over cooled bread if using.

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⭐ Tips for Best Results

• Room-temperature ingredients = smoother batter.
• More lemon punch: Add ½ tsp lemon extract.
• Cream cheese swirl: Drop sweetened cream cheese into batter and swirl.
• Storage: Keeps 3 days room temp or 1 week refrigerated.

If you’d like a blueberry-lemon version, mini loaves, or a healthier twist, just tell me 🍋