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Lemon Cream Cheese Bread

Lemon Cream Cheese Bread

A soft, moist quick bread with bright lemon flavor and a rich cream cheese base. This loaf is lightly tangy, perfectly tender, and ideal for breakfast, brunch, or dessert.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 oz cream cheese, softened
  • 2 large eggs
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup buttermilk

Equipment

  • 9x5-inch loaf pan
  • mixing bowls
  • electric mixer
  • whisk
  • spatula
  • Cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
  2. Beat butter, sugar, and cream cheese together until light and fluffy.
  3. Add eggs one at a time, mixing well. Stir in lemon juice and lemon zest.
  4. In a separate bowl, whisk flour, baking powder, baking soda, and salt.
  5. Add dry ingredients to the wet mixture, alternating with buttermilk, mixing just until combined.
  6. Pour batter into prepared pan and bake for 50–60 minutes, until a toothpick inserted comes out clean.
  7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • For extra lemon flavor, add additional zest to the batter
  • Allow bread to cool fully before slicing for clean cuts
  • Bread tastes even better the next day as flavors develop