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When you’re in the mood for a dessert that combines the perfect balance of sweetness and tang, Lemon Cream Cheese Bread is exactly what you need. This loaf cake is everything you want in a baked treat—moist, flavorful, and just the right amount of indulgence. It’s a great way to satisfy that citrus craving, and the cream cheese filling running through the center adds an irresistible creamy richness that makes each bite feel like a little slice of heaven.
Whether you’re enjoying it with a cup of tea, serving it for breakfast, or bringing it to a gathering, this lemon loaf cake will be the star of the show. The freshness of the lemon pairs beautifully with the creamy filling, making it a delightful treat any time of the year. Let me show you how to make it!
Why You’ll Love This Lemon Cream Cheese Bread
Lemon bread on its own is wonderful, but when you add a luscious cream cheese filling running through the middle, it becomes something truly special. The cake itself is soft, moist, and perfectly flavored with the tangy zest of lemon and a subtle sweetness. The cream cheese filling adds a rich, velvety texture that contrasts beautifully with the light, fluffy bread. Plus, the drizzle of lemon glaze on top gives it just the right finishing touch.
What’s great about this recipe is how easy it is to make. The ingredients are simple and straightforward, and you don’t need any fancy equipment. A hand mixer is all you need to get this cake into the oven in no time.
Storing Leftovers
If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 5 days. The cream cheese filling needs to be refrigerated, and the cake will stay fresh and moist.
Can I Freeze This Lemon Cream Cheese Bread?
Yes! This cake freezes beautifully. Allow the loaf to cool completely, then wrap it tightly in plastic wrap. Place it in a resealable freezer bag, and it will stay fresh for up to 3 months. To thaw, simply let it sit at room temperature for a few hours, and it will be as good as new.
Ingredients for Lemon Cream Cheese Bread
This recipe is made with everyday ingredients that you likely already have in your kitchen. Here’s what you’ll need:
. For the Cake:
½ cup butter (room temperature) – This helps create a rich, moist texture.
1 cup white sugar – The sweetness to balance out the tartness of the lemon.
3 large eggs – Provides structure and helps the cake rise.
2 tablespoons lemon zest – Fresh zest is key to getting that bright, fresh lemon flavor.
2 tablespoons lemon juice – Adds that tangy lemon kick.
1 teaspoon vanilla – Enhances the overall flavor.
1 ½ cups all-purpose flour – The base of your cake.
¼ teaspoon salt – A small amount of salt balances the sweetness.
¼ teaspoon baking soda – Helps the cake rise.
¼ teaspoon baking powder – Assists in the cake’s fluffy texture.
⅓ cup sour cream – Adds moisture and richness to the batter.
. For the Cream Cheese Filling:
8 ounces cream cheese (room temperature) – This is the star of the filling. It adds the perfect creamy richness.
1 large egg – Helps bind the filling together.
¼ cup sugar – Adds sweetness to the cream cheese.
3 tablespoons all-purpose flour – Thickens the filling just enough to keep it in place as it bakes.
. For the Lemon Drizzle:
½ cup powdered sugar – The base of your drizzle.
2 tablespoons lemon juice – To bring that citrusy kick to the glaze.
How to Make Lemon Cream Cheese Bread
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