This Lemon Cream Cheese Bread is also incredibly versatile. Enjoy it plain, dusted lightly with powdered sugar, or finish it with a simple lemon glaze for an extra pop of sweetness. It works just as well as a breakfast loaf as it does a dessert-style slice after dinner. It’s a great make-ahead recipe, freezes beautifully, and makes a thoughtful homemade gift. Whether you’re baking for guests or just treating yourself, this loaf delivers a perfect mix of creamy richness and zesty lemon flavor in every bite.
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 4 oz cream cheese, softened
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- ½ cup milk
- 1 teaspoon vanilla extract
Optional Lemon Glaze
- ½ cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter, sugar, and cream cheese until smooth and creamy.
- Add eggs one at a time, mixing well after each.
- Mix in lemon juice, lemon zest, milk, and vanilla.
- Gradually add dry ingredients and mix just until combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean.
- Cool completely before glazing if desired.
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