If you love anything with a burst of citrus and a rich, creamy swirl, then this Lemon Cream Cheese Loaf is exactly what your baking repertoire needs. This loaf is the perfect marriage of zesty lemon and a silky ribbon of cream cheese, making every bite truly unforgettable. Whether you’re serving up a slice with your morning coffee or sharing it at a cozy get-together, it’s one of those treats that feels both homey and indulgent. The aroma that fills your kitchen while it bakes is pure sunshine, and the loaf itself is moist, tangy, and beautiful enough to steal the show at any table.

Lemon Cream Cheese Loaf Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about how a handful of basic, yet carefully chosen, ingredients come together to make this Lemon Cream Cheese Loaf an absolute standout. Each one brings its own flavor, texture, or aroma, creating a cake that’s airy, bright, and inviting every single time.

Eggs: Room temperature eggs give your loaf structure and a gorgeous rise.
Granulated Sugar: The sweet backbone that makes every slice perfectly balanced.
Sour Cream: Adds irresistible moisture and a faint tang that enhances the lemony goodness.
Lemon Zest: The zest packs the most intense lemon flavor and lends a sunny yellow hue.
Lemon Juice: Fresh juice brightens up the loaf and sharpens that citrus note.
Lemon Extract: Just a splash brings the fragrance and taste of real lemon to every bite.
Vegetable Oil: This keeps the crumb tender and the loaf moist for days.
All-Purpose Flour: Gives the loaf its body without weighing it down.
Baking Powder: Helps the loaf rise beautifully and makes the crumb light.
Kosher Salt: A touch of salt brings out the flavors and prevents the loaf from tasting flat.
Cream Cheese: The star of the swirl—make sure it’s softened for a smooth, luscious texture.
Confectioners’ Sugar: Sweetens the cream cheese swirl, making it just the right kind of decadent.

How to Make Lemon Cream Cheese Loaf

Step 1: Prep Your Loaf Pan and Oven

Preheat your oven to 350°F and get your 8½ x 4½-inch loaf pan ready by spraying it with nonstick cooking spray. This ensures an easy release, so every swirl comes out perfectly when you slice the Lemon Cream Cheese Loaf.

Step 2: Blend the Wet Ingredients

In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, granulated sugar, sour cream, lemon zest, lemon juice, and lemon extract. Start mixing on low, gradually increasing until the mixture looks creamy and well-combined—don’t forget to scrape the bowl so everything comes together seamlessly. Then, slowly drizzle in the vegetable oil, letting it blend in for extra tenderness.

Step 3: Combine Dry Ingredients

In another mixing bowl, whisk the all-purpose flour, baking powder, and kosher salt. This little step guarantees even distribution, so you don’t wind up with any clumps and every bite of Lemon Cream Cheese Loaf is perfectly airy and light.

Step 4: Mix Wet and Dry—But Don’t Overdo It

Gently add the flour mixture to the wet mixture and stir just until combined. Don’t worry if you see a few lumps—overmixing can take away that beautiful softness you’re after. Set the batter aside as you prepare for the creamy signature swirl.

Step 5: Make the Cream Cheese Swirl

In a separate bowl, beat the softened cream cheese until perfectly smooth. Add the confectioners’ sugar and continue mixing until it’s completely blended with no lumps. This step adds that generous swirl, making each slice of Lemon Cream Cheese Loaf an absolute delight.

Step 6: Assemble Your Loaf

Pour half the lemon batter into your prepared loaf pan. Then, spoon half the cream cheese mixture on top and use a butter knife to gently swirl it in. Layer on the remaining batter, top with the last of the cream cheese mixture, and give it another gentle swirl. The trick is just enough swirling to get ribbons of flavor without overmixing.

Step 7: Bake and Cool

Slide your loaf into the oven and bake for 75 to 80 minutes. Check it around the 45-minute mark; if it’s browning a little too quickly, cover it loosely with foil for the rest of the baking time. You’ll know it’s done when a toothpick comes out with just a few moist crumbs. Let the loaf cool completely in the pan for at least 30 minutes before slicing—it’s worth the wait!

How to Serve Lemon Cream Cheese Loaf

Garnishes

A little garnish can transform your Lemon Cream Cheese Loaf into a real showstopper. Try a dusting of powdered sugar, a sprinkle of more fresh lemon zest, or a thin lemon glaze drizzled over the top for some extra sparkle. Edible flowers or a twist of candied lemon peel add a fun, festive touch for special occasions.

Side Dishes

This loaf is dreamy with a steaming mug of coffee or a cup of herbal tea. For brunch, try serving it alongside fresh berries, a dollop of whipped cream, or even a scoop of vanilla yogurt. The slight tang of the Lemon Cream Cheese Loaf balances beautifully with sweeter or creamier sides.

Creative Ways to Present

Get playful by slicing the loaf and layering the pieces with mascarpone or lemon curd for an elegant dessert parfait. You could cube the loaf to use as the base for a trifle or pack slices in your picnic basket for a sunny afternoon treat. However you serve it, this lemon loaf always looks and tastes like you went the extra mile.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which is never a guarantee!), tightly wrap the Lemon Cream Cheese Loaf in plastic wrap or store it in an airtight container at room temperature for up to two days. For longer freshness, pop it in the fridge where it will keep well for up to five days without sacrificing moisture.

Freezing

This loaf freezes beautifully! Once completely cooled, wrap it tightly in a layer of plastic wrap and then aluminum foil. Freeze for up to three months. When you’re ready to enjoy, thaw it overnight in the refrigerator or for several hours at room temperature—just as luscious as the day you baked it.

Reheating

To recapture that just-baked coziness, warm individual slices in the microwave for about 10–15 seconds. If you’re reheating a larger portion, a quick stint in a low oven (around 300°F for 10 minutes) will relax the crumb and reawaken the lemony aroma.

FAQs

Can I use bottled lemon juice instead of fresh?

While bottled lemon juice works in a pinch, fresh lemon juice and zest give the Lemon Cream Cheese Loaf its unbeatable brightness. If possible, spring for fresh lemons for the best flavor.

Is it necessary to bring all the ingredients to room temperature?

Yes, room temperature eggs, sour cream, and cream cheese blend smoothly and give you a fluffier loaf. Cold ingredients can cause the batter to curdle or bake unevenly.

My cream cheese swirl sank—what went wrong?

The cream cheese swirl should stay close to the middle or gently ripple through the loaf. If it sinks, the batter may have been too loose or overmixed. Next time, be sure to mix the batter gently and use cream cheese that’s just softened, not runny.

Can I substitute Greek yogurt for the sour cream?

Absolutely! Plain full-fat Greek yogurt can stand in for sour cream and will also provide a slight tang and creamy texture to your Lemon Cream Cheese Loaf.

What’s the best way to know when it’s fully baked?

Insert a toothpick into the center of the loaf—if it comes out with just a few moist (not gooey) crumbs, it’s ready. Be sure to check after 45 minutes and tent with foil if needed to prevent over-browning on top.

Final Thoughts

There’s something undeniably joyful about baking and sharing a Lemon Cream Cheese Loaf. From the first golden slice to the last crumb, it’s pure comfort with a citrusy twist. If you’ve never tried making a loaf like this before, now’s the time—your future self (and anyone else lucky enough to grab a piece) will thank you!

Lemon Cream Cheese Loaf Recipe

★★★★★

4.9 from 27 reviews

Author: lina
Total Time: Approximately 2 hours
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the irresistible combination of zesty lemon flavor and rich cream cheese with this delightful Lemon Cream Cheese Loaf. Perfect for any occasion, this moist and tender loaf is sure to please your taste buds.

Instructions

Lemon Loaf – Preheat oven. Grease loaf pan.
Preheat oven to 350°F and spray an 8½ x 4½-inch loaf pan with nonstick cooking spray.
Beat eggs, sugar, sour cream, lemon zest, lemon juice, and lemon extract. Drizzle in oil.
In the bowl of a stand mixer with the paddle attachment, add eggs, sugar, sour cream, lemon zest, lemon juice, and lemon extract. Start on low speed, gradually increasing to medium-high. Beat until creamy, scraping down the bowl with a rubber spatula as needed to ensure all ingredients are well combined. Slowly drizzle in oil.
Whisk dry ingredients.
In a separate bowl, whisk together flour, baking powder, and salt.
Add flour mixture to wet mixture.
Add the flour mixture to the wet mixture and mix until just combined. (Some lumps are okay.) Set aside while you prepare the cream cheese mixture.
Cream Cheese Swirl
Mix cream cheese swirl.
In a medium bowl, beat cream cheese until smooth. Add in confectioners’ sugar and beat until well combined.
Assembly
Pour batter into loaf pan.
Pour half of the batter into the prepared loaf pan, topping with half of the cream cheese mixture.
Swirl in cream cheese mixture.
Using a butter knife, gently swirl in the cream cheese mixture.
Pour in remaining batter. Top with rest of cream cheese swirl.
Pour in the remaining batter and then top with the other half of the cream cheese mixture. Gently swirl in the cream cheese with the butter knife.
Bake. Let cool.
Bake for 75-80 minutes, or until a toothpick comes out with only a few crumbs. Check the loaf at 45 minutes; if it is browning too much, cover it with a loose foil tent. Allow the cake to cool completely before serving (about 30 minutes).

Prep Time: 20 minutes
Cook Time: 75-80 minutes
Category: Dessert
Method: Baking
Cuisine: American