Lemon Cream Cheese Bread (Moist, Tangy & Bakery-Style)

Lemon Cream Cheese Bread

🧀 Cream Cheese Filling

• 8 oz (225 g) cream cheese, softened
• 1/4 cup (50 g) sugar
• 1 egg yolk
• 1/2 tsp vanilla extract

Mix everything until smooth and creamy, then set aside.

🍰 Lemon Bread Batter

Ingredients

• 1 1/2 cups (190 g) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 cup (200 g) sugar
• 1/2 cup (120 ml) vegetable oil or melted butter
• 2 large eggs
• 1/2 cup (120 g) plain yogurt or sour cream
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

👩‍🍳 Instructions

1. Preheat oven to 350°F (175°C). Grease or line a 9×5 loaf pan.
2. In a bowl, whisk flour, baking powder, baking soda, and salt.
3. In another bowl, whisk sugar, oil, eggs, yogurt, lemon juice, zest, and vanilla.
4. Gradually mix the dry ingredients into the wet ingredients until just combined.
5. Pour half the batter into the loaf pan.
6. Spread the cream cheese filling evenly on top (leave a little space around edges).
7. Add the remaining batter over the cream cheese layer.
8. Bake 50–60 minutes or until a toothpick inserted in the bread part comes out clean.
9. Let cool 15–20 minutes before slicing.

🍋 Optional Lemon Glaze (Bakery Style)

Mix:

• 1 cup powdered sugar
• 2–3 tbsp lemon juice

Drizzle over the cooled loaf.

✅ Tips

• Use fresh lemon zest for the strongest flavor.
• Don’t overmix the batter to keep it soft and fluffy.
• Chill the loaf slightly before slicing for clean cream cheese layers.