This Cream Cheese Swirl Lemon Bread is a moist, tender quick bread bursting with fresh lemon flavor and finished with a rich, creamy cheesecake-style swirl. Each slice delivers the perfect balance of bright citrus and smooth cream cheese, making it an irresistible treat for breakfast, brunch, or dessert.

Why You’ll Love This Recipe

This recipe combines classic lemon bread with a luxurious cream cheese swirl that makes it feel extra special without being complicated. It uses simple pantry ingredients, comes together quickly, and bakes into a beautifully marbled loaf that looks as good as it tastes. The texture stays soft for days, and the flavor is fresh, tangy, and lightly sweet without being overpowering.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the lemon bread batter
all-purpose flour – 2 cups (250 g)
granulated sugar – 1 cup (200 g)
baking powder – 1 teaspoon
salt – ½ teaspoon
large eggs – 2, room temperature
sour cream – ½ cup (120 g)
vegetable oil – ½ cup (120 ml)
fresh lemon juice – 3 tablespoons
lemon zest – from 2 lemons
vanilla extract – 1 teaspoon

For the cream cheese swirl
full-fat cream cheese – 8 oz (225 g), softened
powdered sugar – ⅓ cup (40 g)

Directions

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.

In a large mixing bowl, whisk together the granulated sugar and eggs until smooth and slightly pale. Add the sour cream, vegetable oil, lemon juice, lemon zest, and vanilla extract. Mix until fully combined.

In a separate bowl, stir together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until a smooth batter forms. Do not overmix.

In another bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy.

Pour half of the lemon batter into the prepared loaf pan and spread it evenly. Spoon half of the cream cheese mixture over the batter in small dollops. Use a butter knife to gently swirl the cream cheese into the batter.

Repeat with the remaining lemon batter and cream cheese mixture, swirling gently to create a marbled effect.

Bake uncovered for 45 minutes. Loosely cover the loaf with foil and continue baking for another 15–25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Allow the bread to cool in the pan for at least 1 hour before removing and slicing.

Servings and timing

Servings: 10 slices
Prep time: 15 minutes
Bake time: 60–70 minutes
Cooling time: 60 minutes
Total time: approximately 2 hours 30 minutes

Variations

For extra lemon flavor, add an additional tablespoon of lemon juice to the batter.
You can mix ½ cup of fresh blueberries into the batter for a fruity twist.
For a sweeter loaf, drizzle a simple lemon glaze over the cooled bread.
Swap sour cream with the same amount of plain Greek yogurt for a slightly lighter texture.

Storage/Reheating

Store the lemon bread in an airtight container in the refrigerator for up to 5 days.
For longer storage, wrap individual slices tightly and freeze for up to 2 months.
To reheat, warm slices gently in the microwave for 10–15 seconds or allow them to come to room temperature naturally.

FAQs

Can I use bottled lemon juice instead of fresh?

Yes, you can use bottled lemon juice, but fresh lemon juice and zest provide a brighter and more natural flavor.

Why is my cream cheese swirl sinking?

This can happen if the batter is too thin or the cream cheese is too soft. Make sure the cream cheese is just softened, not melted.

Can I make this bread ahead of time?

Yes, this bread tastes even better the next day after the flavors have had time to develop.

How do I know when the bread is fully baked?

Insert a toothpick into the center of the loaf. It should come out clean or with a few moist crumbs.

Can I double the recipe?

Yes, you can double the recipe and bake it in two separate loaf pans.

What type of pan works best?

A standard 9×5-inch loaf pan works best for even baking.

Can I reduce the sugar?

You can slightly reduce the sugar, but it may affect both texture and moisture.

Why did my bread crack on top?

Cracks are normal in quick breads and usually mean the loaf baked properly.

Can I add nuts to this recipe?

Yes, chopped walnuts or almonds can be folded into the batter if desired.

Should this bread be refrigerated?

Because of the cream cheese swirl, refrigeration is recommended for longer freshness.

Conclusion

Cream Cheese Swirl Lemon Bread is a simple yet impressive baked treat that delivers bright citrus flavor with a rich, creamy surprise in every slice. Whether you serve it for breakfast, share it with friends, or enjoy it as a sweet afternoon snack, this loaf is guaranteed to become a favorite you’ll bake again and again.

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