I’m always reaching for this moist lemon cream cheese loaf when I want something tangy, tender, and a little indulgent. With a rich cream cheese layer and a bright lemon flavor throughout, this bread feels like a bakery-style treat made right at home. It’s perfect for breakfast, brunch, or a cozy afternoon snack.
Why You’ll Love This Recipe
I love how this lemon loaf strikes the perfect balance between creamy and citrusy. The cream cheese swirl adds richness, while the lemon zest and juice bring a refreshing zing. It’s incredibly moist and soft, stays that way for days, and feels like a slice of sunshine on a plate. I also find it comes together easily with pantry staples, so it’s a fuss-free bake I can whip up any time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking powder
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Baking soda
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Salt
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Granulated sugar
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Eggs
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Unsalted butter
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Cream cheese
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Lemon zest
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Fresh lemon juice
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Vanilla extract
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Whole milk or buttermilk
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Powdered sugar (optional, for glaze)
Directions
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I start by preheating my oven to 350°F (175°C) and greasing a standard 9×5-inch loaf pan.
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In one bowl, I whisk together the dry ingredients—flour, baking powder, baking soda, and salt.
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In a separate large bowl, I beat together the butter and sugar until light and fluffy, then add in the eggs one at a time.
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I mix in the lemon zest, juice, and vanilla extract.
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Alternately, I add the dry ingredients and milk to the wet mixture, stirring until just combined.
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For the cream cheese filling, I blend softened cream cheese with a bit of sugar and one egg until smooth.
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I pour half the batter into the loaf pan, spread the cream cheese mixture over it, then top with the remaining batter.
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I bake for about 50–60 minutes, or until a toothpick inserted in the center comes out clean.
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Once cooled, I sometimes drizzle a light lemon glaze over the top for extra flavor.
Servings and timing
This recipe yields 1 loaf, which I slice into about 10 servings.
Prep time takes around 15 minutes, and bake time is 50–60 minutes. Including cooling time, I like to plan for 1 hour and 30 minutes total.
Variations
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I sometimes fold fresh blueberries or raspberries into the batter for a fruity twist.
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If I want a more dessert-like result, I add a crumb topping made with flour, butter, and sugar.
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Swapping out the lemon for orange gives a warm citrus alternative that’s equally delicious.
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For a dairy-free option, I’ve used plant-based butter and cream cheese successfully.
Storage/reheating
I store this bread tightly wrapped at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week or freeze slices individually for up to 2 months. When I want to enjoy a slice warm, I microwave it for about 15–20 seconds.
FAQs
How do I keep the bread from sinking in the middle?
I make sure not to overmix the batter and always check doneness with a toothpick to avoid underbaking.
Can I use bottled lemon juice?
I prefer fresh lemon juice for the best flavor, but bottled can work in a pinch—just expect a slightly less vibrant taste.
Why is my cream cheese layer sinking?
If the filling is too thin, it can sink. I make sure it’s thick and creamy, and I layer it carefully between the batter.
Can I make this gluten-free?
Yes, I’ve had good results using a 1:1 gluten-free baking flour blend.
Is a glaze necessary?
Not at all. I love the glaze for extra sweetness, but the loaf is flavorful enough on its own.
Conclusion
This lemon cream cheese loaf has become one of my go-to recipes when I want something soft, tangy, and satisfying. The blend of citrus and creamy richness makes it stand out on any brunch table or dessert plate. Whether I’m sharing it with friends or keeping it all to myself, it never lasts long.
Print
Moist Lemon Cream Cheese Loaf: A Tangy, Luscious Treat for Any Occasion
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Total Time: 1 hour 30 minutes (including cooling)
- Yield: 1 loaf (about 10 slices)
- Category: Breakfast, Brunch, Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Moist Lemon Cream Cheese Loaf is a luscious, bakery-style treat featuring a tangy lemon flavor and a rich cream cheese swirl. This soft, tender loaf is perfect for brunch, breakfast, or an afternoon snack, and comes together easily with pantry staples. A delicious citrus dessert you’ll make again and again!
Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Eggs
- Unsalted butter
- Cream cheese
- Lemon zest
- Fresh lemon juice
- Vanilla extract
- Whole milk or buttermilk
- Powdered sugar (optional, for glaze)
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
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In a bowl, whisk together flour, baking powder, baking soda, and salt.
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In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time.
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Mix in lemon zest, lemon juice, and vanilla extract.
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Alternately add dry ingredients and milk to the wet mixture, stirring just until combined.
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For the filling: blend cream cheese, sugar, and 1 egg until smooth.
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Pour half the batter into the loaf pan, spread cream cheese layer, then top with remaining batter.
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Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
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Cool completely. Drizzle with lemon glaze if desired.
Notes
- Add berries like blueberries or raspberries for variation.
- A crumb topping makes it more dessert-like.
- Swap lemon for orange zest and juice for a twist.
- Use dairy-free butter and cream cheese for a vegan-friendly version.
- Store at room temp for 3 days, refrigerate up to 1 week, or freeze up to 2 months.
- Microwave slices for 15–20 seconds to reheat.
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