Easy Lemon Cream Cheese Bread with Glaze

ByUsman

This Lemon Cream Cheese Bread is soft, moist, and full of fresh lemon flavor. A creamy cheesecake swirl runs through the loaf, making every slice extra special. To finish, it’s topped with a sweet lemon glaze that adds the perfect tangy touch.

It’s simple to make, looks beautiful, and tastes like something from a bakery. Whether you serve it for brunch, dessert, or with a cup of tea, this bread is always a hit.

Ingredients

For the Bread:

  • ½ cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • ½ teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup milk

For the Cream Cheese Filling:

  • 8 oz cream cheese (softened)
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 tablespoon all-purpose flour

For the Lemon Glaze:

  • ½ cup powdered sugar
  • 1–2 tablespoons lemon juice

Tools You’ll Need

  • 9×5-inch loaf pan
  • Mixing bowls
  • Hand mixer or whisk
  • Spatula
  • Parchment paper

Directions

Step 1: Prepare the Pan

Preheat the oven to 350°F (175°C). Grease and line your loaf pan with parchment paper.

Step 2: Make the Batter

In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla.

In another bowl, whisk together flour, baking powder, and salt. Slowly add this to the wet mixture, alternating with milk. Mix gently until combined.

Step 3: Make the Cream Cheese Filling

In a medium bowl, beat cream cheese, sugar, egg, and flour until smooth.

Step 4: Layer the Loaf

Pour half of the lemon batter into the loaf pan. Spread the cream cheese filling on top. Add the remaining batter and smooth the top.

Step 5: Bake

Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 15 minutes, then transfer to a wire rack.

Step 6: Add the Glaze

Mix powdered sugar and lemon juice until smooth. Drizzle over the cooled bread.

Baking Tips

  • Use fresh lemon zest and juice for the best flavor.
  • Make sure butter and cream cheese are at room temperature.
  • Don’t overmix the batter—it should stay light.
  • Cool the bread completely before adding the glaze.

Storage

  • Room Temperature: Wrap tightly, keeps for 3–4 days.
  • Refrigerator: Store up to 1 week.
  • Freezer: Wrap in plastic + foil, freeze up to 3 months. Thaw before serving.

Variations

  • Blueberry Lemon – Add 1 cup of fresh or frozen blueberries to the batter.
  • Lemon Poppy Seed – Mix in 1 tablespoon of poppy seeds.
  • Coconut Lemon – Sprinkle shredded coconut on top of the glaze.
  • Raspberry Swirl – Add a swirl of raspberry jam in the cream cheese layer.

Serving Ideas

  • Serve with tea or coffee for a cozy treat.
  • Add fresh berries and whipped cream for dessert.
  • Slice and pack for picnics or lunchboxes.
  • Wrap it up as a homemade gift.

Conclusion

This Easy Lemon Cream Cheese Bread is soft, zesty, and creamy all in one bite. It’s quick to make, perfect for any occasion, and always impressive. Once you try it, you’ll want to bake it again and again.

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