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.
