Lemon Cream Cheese Bread (Moist Loaf Cake with Cream Cheese Swirl)

Introduction

The loaf cake might just be the unsung hero of the baking world. It’s delightfully unfussy and somehow appropriate to serve at any time of day. Cake for breakfast? Absolutely—sign me up.

This Lemon Cream Cheese Bread is a rich, tender loaf cake with bright lemon flavor and a luscious swirl of sweet cream cheese running through the center. It’s dense without being heavy, moist without being greasy, and perfectly balanced between tangy citrus and creamy sweetness. Yes—it really is as good as it sounds.

Why You’ll Love This Lemon Cream Cheese Bread

• Bright, fresh lemon flavor 🍋

• Rich cream cheese swirl in every slice

• Moist, tender crumb

• Easy loaf cake—no mixer required

• Perfect for breakfast, brunch, or dessert

Ingredients

For the Lemon Bread

• 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

• 1 ½ cups all-purpose flour

• 2 ½ teaspoons baking powder

• 1 teaspoon salt

For the Cream Cheese Swirl

• 1 (8 oz) package cream cheese, softened

• ⅓ cup powdered sugar

How to Make Lemon Cream Cheese Bread

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C) and grease a standard loaf pan.

2. In a large bowl, combine sugar, eggs, sour cream, lemon zest, lemon juice, vanilla, and oil. Mix until smooth and well blended.

3. In a separate bowl, sift together flour, baking powder, and salt.

4. Gradually add the dry ingredients to the wet mixture, stirring until fully combined. Set aside.

5. In a small bowl, mix the softened cream cheese and powdered sugar until smooth and creamy.

6. Pour half of the batter into the prepared loaf pan.

7. Spoon half of the cream cheese mixture over the batter and gently swirl with a knife.

8. Add the remaining batter, then top with the remaining cream cheese mixture. Swirl carefully to create a marbled effect.

9. Bake for 65–70 minutes, loosely covering with foil during the last 20–30 minutes to prevent over-browning.

10. Allow the bread to cool completely before slicing so the cream cheese layer can fully set.

Baking Method Explained

This loaf cake uses the quick bread method, combining wet and dry ingredients separately before gently mixing them together. Sour cream and oil provide moisture, while baking powder gives just enough lift for a dense yet tender crumb. Swirling the cream cheese creates a beautiful marbled center without overmixing.

Texture & Formation

• Dense but soft crumb

• Moist interior with crisp edges

• Creamy, slightly tangy swirl throughout

• Clean slices once fully cooled

This is the kind of loaf that gets better as it sits.

Serving Suggestions

• Serve slightly chilled or at room temperature

• Dust with powdered sugar

• Add a simple lemon glaze for extra sweetness

• Pair with coffee, tea, or brunch spreads

Storage & Make-Ahead Tips

• Store in the refrigerator for up to 5 days

• Wrap tightly to prevent drying

• Freeze whole or sliced for up to 2 months

• Thaw overnight in the fridge before serving

Recipe Variations

• Add blueberries for a lemon blueberry version

• Swap lemon for orange zest and juice

• Add poppy seeds for a bakery-style twist

• Drizzle with lemon icing for dessert-style loaf

For the Lovers of Loaf Cakes

This lemon cream cheese bread is perfect for:

• Citrus dessert lovers

• Brunch tables

• Afternoon coffee breaks

• Giftable homemade treats

• Anyone who loves simple, elegant baking

Final Thoughts

This Lemon Cream Cheese Bread proves that loaf cakes don’t need to be complicated to be impressive. With bold lemon flavor, a rich cream cheese swirl, and a perfectly moist crumb, it’s the kind of recipe you’ll bake once—and then keep coming back to again and again.

Unfussy, versatile, and completely irresistible