Soft, moist Lemon Cream Cheese Bread made with sour cream, lemon zest, vanilla, and a sweet cream cheese swirl. A little slice of heaven.
I didn’t plan on baking this Lemon Cream Cheese Bread. It kinda happened in the middle of one of those weird Tuesdays—gray skies, no groceries, and the last lemon in the fridge looking sadder than I felt. I was craving something cozy but not heavy, and sweet but not over-the-top. You ever feel that way? Where you just want to bake something without needing a million fancy ingredients or the mental energy of following a complicated recipe?
Anyway, I remembered this bread I had years ago—somewhere in New Orleans, in a teeny coffee shop that had mismatched mugs and lemony things under glass domes. This is my version of that memory. It’s simple, sunny, slightly messy (if you’re a swirler like me), and warm in all the right ways. My kid said it “tastes like lemonade cake,” which I honestly might put on a t-shirt.
Why You’ll Love This Lemon Cream Cheese Bread Recipe?
First off—this isn’t one of those dry loaves that you politely chew through while secretly sipping extra coffee to wash it down. Nope. This one’s got a moist (sorry, had to) texture thanks to the sour cream and oil combo, and it stays soft for days. The cream cheese swirl adds a rich, cheesecake-y vibe that plays so well with the bright lemon. And the best part? It’s low-maintenance. No mixer required. No hard-to-pronounce ingredients. Just you, a bowl, and maybe a little jazz music in the background if you’re feeling it.
It’s perfect for those mornings when toast just feels too… boring. Or for gifting, if you’re trying to earn favorite child points with your mom. Or maybe you’re just like me—baking as therapy. No judgment here.
Ingredient Notes:
Let’s break it down before you start flinging flour around your kitchen.
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Sugar – This is what gives the bread its sweet backbone. Not too much. Just enough.
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Eggs – Three of them. They’re what make everything hold together and add a nice richness.
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Sour Cream – The secret to the texture. Think moist but fluffy, soft but not soggy. Sour cream makes the magic happen.
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Canola Oil – Neutral oil means nothing gets in the way of that lemon flavor.
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Lemon Zest + Juice – You want brightness? This is it. Fresh only, please—this isn’t the time for bottled.
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Vanilla Extract – Just a splash for balance. It rounds out the citrus so it doesn’t punch you in the face.
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Flour, Baking Powder, Salt – The usual suspects. Keep things fluffy and stable.
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Cream Cheese + Powdered Sugar – Your swirl. The surprise. The bit that makes people ask, “Wait, did you put cheesecake in this??”
How To Make Lemon Cream Cheese Bread?
Okay, here’s how it goes down. It’s chill. It’s easy. You got this.
Step 1: Preheat and prep.
Get that oven humming at 350°F and grease your loaf pan. I like to line it with parchment too—because nothing is more annoying than half your loaf sticking.
Step 2: Mix the wet ingredients.
In a big ol’ bowl, whisk together the sugar, eggs, sour cream, oil, lemon zest, juice, and vanilla. Smell that? That’s spring in a bowl. Mix it until it looks smooth and dreamy.
Step 3: Add the dry.
In another bowl (I know, another one), stir together the flour, baking powder, and salt. Gradually add that to your wet mix, folding gently. Don’t overdo it—we’re baking bread, not building muscle.
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Step 4: Swirl that magic.
In a small bowl, stir together the softened cream cheese and powdered sugar. Now, pour half your batter into the loaf pan, dollop half the cream cheese on top, and use a knife to swirl. Repeat with the remaining batter and swirl again. Swirls don’t have to be perfect. Mine never are—and they still look gorgeous.
Step 5: Bake.
Pop that baby in the oven for about 65–70 minutes. Around the 40-minute mark, cover it loosely with foil so the top doesn’t get too tan (unless you like that kind of drama). Toothpick test it—if it comes out clean from the cake part (not the swirl), you’re good.
Step 6: Cool it down.
Let it cool completely before slicing. I know. Torture. But if you cut too soon, the cream cheese might still be too soft. Go fold some laundry or scroll TikTok—you’ve earned it.
Storage Options:
This keeps really well in the fridge, wrapped tightly in foil or plastic wrap. Actually, I think it tastes even better the next day—chillier, denser, more lemony. You can freeze slices too. Just wrap individually and stash them for later. Future you will be so grateful.
Variations and Substitutions:
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Greek yogurt instead of sour cream? Totally fine. Just as moist.
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Want more citrus? Try orange zest for a creamsicle vibe.
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No canola oil? Melted butter works, though it gives it a different feel—richer, more old-school.
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Craving crunch? Toss some sliced almonds or crushed pistachios on top before baking. Fancy!
What to Serve with Lemon Cream Cheese Bread?
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Breakfast with coffee. Always a win.
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Afternoon snack with tea. Very “cottagecore” of you.
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Toasted with butter. Don’t knock it ‘til you try it.
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Dessert with a little whipped cream or fresh berries. So good it’s almost unfair.
Frequently Asked Questions:
Can I make this in a muffin tin?
Sure can! Just adjust the bake time—maybe 25–30 minutes depending on your oven.
Does the cream cheese stay soft inside?
Yep, a little. It firms up as it cools, but that soft swirl is kinda the point.
Can I skip the cream cheese?
You could, but… why would you?
And that’s it. My little love letter to lemons and lazy baking afternoons. I’d love to know if you make this Lemon Cream Cheese Bread—and hey, send pics! I want to see your swirls, even if they’re a little messy. That’s the charm of it, right?
Now go grab those lemons. You’ve got bread to bake.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Lemon Cream Cheese Bread
Ingredients
- 1 cup granulated sugar
- 3 large eggs
- 8 oz sour cream
- ½ cup canola oil
- Zest of 2 lemons
- Juice of 1 lemon
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 2½ teaspoons baking powder
- 1 teaspoon salt
For the cream cheese swirl:
- 1 8 oz package cream cheese, softened
- ⅓ cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a standard loaf pan with nonstick spray or butter. For easier removal, line the pan with parchment paper.
- Prepare the wet mixture: In a large mixing bowl, combine the granulated sugar, eggs, sour cream, canola oil, lemon zest, lemon juice, and vanilla extract. Whisk until the mixture is smooth and fully blended.
- Combine dry ingredients: In a separate medium-sized bowl, sift together the flour, baking powder, and salt.
- Incorporate the dry into the wet: Gradually add the dry ingredients into the wet mixture, stirring gently until the batter is fully combined. Avoid overmixing to maintain a light texture.
- Prepare the cream cheese filling: In a small bowl, mix the softened cream cheese and powdered sugar until smooth and creamy.
- Layer the batter and swirl: Pour half of the batter into the prepared loaf pan. Add half of the cream cheese mixture on top and gently swirl using a knife or skewer. Repeat with the remaining batter and cream cheese, swirling once more to create a marbled appearance.
- Bake the bread: Place the loaf in the oven and bake for 65 to 70 minutes. To prevent over-browning, loosely cover the loaf with foil during the last 20 to 30 minutes of baking. The bread is done when a toothpick inserted into the center comes out clean (excluding cream cheese spots).
- Cool before serving: Allow the loaf to cool completely in the pan before slicing. This ensures the cream cheese swirl sets properly and the slices hold their shape.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
