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Lemon Cream Cheese Bread Recipe

Lemon Cream Cheese Bread Recipe

This ultra-moist lemon loaf blends tangy cream cheese with bright citrus and finishes with a glossy lemon glaze.
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Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 10

Ingredients
 

Main Ingredients

  • 1.75 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp fine sea salt
  • 0.5 cup unsalted butter, softened
  • 6 oz cream cheese, softened
  • 0.9 cup granulated sugar
  • 2 eggs
  • 1 tbsp fresh lemon zest
  • 1 tsp vanilla extract
  • 3 tbsp fresh lemon juice for the batter
  • 0.5 cup plain whole-milk yogurt
  • 0.75 cup powdered sugar for the glaze
  • 2.5 tbsp fresh lemon juice for the glaze
  • 1 tsp milk or cream for the glaze

Instructions

Preparation Steps

  • Heat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment.
  • Whisk flour, baking powder, and salt in a bowl. Set aside.
  • Beat butter, cream cheese, and sugar until very fluffy, 2–3 minutes.
  • Beat in eggs one at a time. Mix in lemon zest and vanilla.
  • Stir the lemon juice into the yogurt until smooth.
  • Add dry ingredients in thirds, alternating with the yogurt mixture. Start and end with dry.
  • Spread batter into the pan and smooth the top.
  • Bake 50–60 minutes until a tester comes out clean. Tent if browning early.
  • Cool 10 minutes in the pan. Lift out and cool completely on a rack.
  • Whisk powdered sugar, lemon juice, and milk until glossy. Drizzle over cooled loaf and let set.

Notes

For extra zing, add a pinch of lemon zest to the glaze or swap yogurt with sour cream for richer crumb. Store tightly wrapped at room temperature for 2 days or refrigerate up to 5 days; glaze after cooling to avoid sogginess.
This recipe is an original creation inspired by classic Lemon Cream Cheese Bread Recipe flavors. All ingredient ratios and instructions are independently developed.