Lemon Cream Cheese Bread

Heavenly Lemon Cream Cheese Bread: A Tangy Twist on a Classic Treat

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Are you ready to indulge in a slice of pure bliss? Look no further than this delectable Lemon Cream Cheese Bread recipe! Bursting with bright citrus flavor and creamy richness, this bread is the perfect combination of sweet and tangy. Whether you’re hosting a brunch, treating yourself to a midday snack, or craving a dessert that will elevate your taste buds to new heights, this Lemon Cream Cheese Bread is sure to delight. Let’s dive into the delightful details of this heavenly treat!

Frequently Asked Questions (FAQs)

Q: Can I use lemon extract instead of fresh lemon juice? A: While fresh lemon juice provides the best flavor, you can use lemon extract as a substitute if needed. Start with 1 teaspoon of lemon extract and adjust to taste.

Q: Can I use Greek yogurt instead of sour cream? A: Yes, Greek yogurt can be used as a substitute for sour cream in this recipe. It will provide a similar tanginess and moisture to the bread.

Q: Can I freeze Lemon Cream Cheese Bread? A: Yes, Lemon Cream Cheese Bread freezes well. Wrap individual slices or the whole loaf tightly in plastic wrap and aluminum foil before placing in the freezer. Thaw overnight in the refrigerator before serving.

Q: Can I add nuts or berries to the bread batter? A: Absolutely! Chopped nuts, such as walnuts or pecans, can add a delightful crunch, while fresh berries, such as blueberries or raspberries, can add bursts of juicy flavor. Fold them into the batter gently before pouring into the loaf pan.

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  • 1 cup sugar
  • 3 eggs
  • 8 oz sour cream
  • 1/2 cup canola oil
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 (8 oz) package cream cheese, softened
  • 1/3 cup powdered sugar


1. Preheat Your Oven:

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick cooking spray and set aside.

2. Prepare the Batter:

  1. In a large mixing bowl, beat together the sugar, eggs, sour cream, canola oil, lemon zest, lemon juice, and vanilla extract until well combined.
  2. In a separate bowl, whisk together the flour, baking powder, and salt.
  3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

3. Prepare the Cream Cheese Filling:

  1. In another bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.

4. Layer the Batter and Filling:

  1. Pour half of the batter into the prepared loaf pan, spreading it out evenly.
  2. Spoon the cream cheese mixture over the batter in the pan, spreading it out to cover the entire surface.
  3. Pour the remaining batter over the cream cheese layer, spreading it out to cover the filling.

5. Bake:

  1. Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.

6. Cool and Serve:

  1. Remove the bread from the oven and let it cool in the pan for 10-15 minutes.
  2. Carefully transfer the bread to a wire rack to cool completely before slicing and serving.

Cook’s Notes:

  • For added lemon flavor, you can increase the amount of lemon zest and juice used in the recipe.
  • Be sure to use softened cream cheese for the filling to ensure a smooth and creamy texture.
  • If the top of the bread begins to brown too quickly during baking, you can loosely tent it with aluminum foil to prevent over-browning.


  • For a pop of color and flavor, fold in 1 cup of fresh or frozen berries, such as blueberries or raspberries, into the batter before baking.
  • Sprinkle the top of the bread with a mixture of lemon zest and granulated sugar before baking for a sweet and tangy crust.
  • Add a streusel topping made from flour, brown sugar, and butter for a crunchy finish.

Keto and Low-Carb Version:

  • To make a keto-friendly or low-carb version of this bread, you can substitute almond flour or coconut flour for the all-purpose flour and use a sugar substitute such as erythritol or stevia in place of the granulated sugar.
  • Be sure to adjust the quantities of the wet ingredients as needed to achieve the desired consistency of the batter.

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Indulge your senses with the irresistible combination of tangy lemon and creamy cheesecake in this delightful Lemon Cream Cheese Bread. With its moist and tender crumb, creamy filling, and bright citrus flavor, this bread is sure to become a favorite in your recipe collection. Whether enjoyed as a breakfast treat, afternoon snack, or dessert, each bite is a burst of sunshine on even the gloomiest of days. Give this recipe a try and prepare to be delighted by its heavenly taste!

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