When summer rolls around, my Cream Cheese Swirl Lemon Bread recipe is one of the first things I reach for in the kitchen. Not only is it deliciously moist and tangy, but the cream cheese swirls add a luxurious twist to the classic lemon bread!
Welcome to the best Cream Cheese Swirl Lemon Bread recipe you’ve never tried.
This decadent twist on a classic favorite will take your baking game to a whole new level.
Imagine the tangy zest of fresh lemons combined with a rich cream cheese swirl, creating a mouthwatering treat that will leave you craving more.
Table of contents
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❤️ Why I Love This Recipe
Cream Cheese Swirl Lemon Bread holds a special place in my heart for its delightful combination of tangy lemon flavor and rich creaminess.
This recipe embodies simplicity at its finest, using everyday ingredients to create a moist and flavorful bread that is easy to fall in love with.
What sets it apart is the rich cream cheese swirl running right through the center which adds a velvety texture and a subtle sweetness that perfectly complements the bright citrus flavor of the lemon.
But what truly makes this recipe a favorite is how easy it is to prepare.
With minimal steps and no fuss, you can simply mix the batter, swirl in the cream cheese filling, pop it in the oven, and bake.
It’s a recipe I reach for again and again when the weather heats up each year.
🛒 Ingredients & Substitutions
This Cream Cheese Swirl Lemon Bread is a quick bread recipe that relies on baking powder and eggs as a leavening agent rather than yeast. This really simplifies the baking process since you don’t have to wait for the dough to rise or knead it.
- Lemons: For this recipe, I use the zest from two whole lemons and the juice from one lemon. You will need about 3 tablespoons of juice if you use bottled lemon juice.
- Cream Cheese: I use full-fat cream cheese for the cheesecake swirl because it helps create the perfect texture inside the zesty lemon bread loaf.
- Vegetable Oil: Vegetable oil is a key ingredient to ensure that my lemon bread turns out incredibly moist. I often substitute canola oil instead of vegetable oil because it’s lower in saturated fat.
- Sour Cream: The acidity of sour cream does an excellent job of activating the baking powder in baked goods, which allows this bread to bake up super light and fluffy. I prefer to use sour cream rather than buttermilk because the extra fat adds excellent moisture and richness to the lemon bread.
- Granulated Sugar: White granulated sugar really lets the lemon flavor shine in this easy quick bread recipe.
- Powdered Sugar: Powdered sugar is needed to sweeten up the cream cheese swirl. If you don’t have powdered sugar, you can use an equal amount of granulated sugar in the cream cheese filling.
👨🏻🍳 How to Make Cream Cheese Swirl Lemon Bread
Here is a basic overview; the full Cream Cheese Swirl Lemon Bread recipe instructions are in the recipe card below.
1. Zest Two Lemons and Juice One
I add a bright and zesty lemon flavor to this Cream Cheese Swirl Lemon Bread recipe by incorporating the zest of two lemons and the juice of one lemon. Use a hand zester, also called a planer, to gently remove the yellow flesh of the lemon.
Next, cut one of the lemons in half and squeeze the juice into a separate bowl. The freshness of real lemon will elevate the flavor of your bread to a whole new level, making it a standout breakfast or snack.
2. Use Both Sour Cream and Oil For Extra Moisture
Another key element to achieving the perfect Cream Cheese Swirl Lemon Bread is the addition of sour cream and vegetable oil. I add both of these ingredients to the lemon bread batter to ensure that the bread will come out incredibly moist and rich. Add these ingredients along with the wet ingredients then mix well before gently stirring in the dry ingredients.
3. Mix Together the Sweetened Cream Cheese for the Swirl
The cream cheese swirl is definitely a key to success for this Cream Cheese Swirl Lemon Bread. I start with a block of softened cream cheese to make it so much easier to make the filling.
The easiest way to soften the cream cheese is by leaving it out on the counter at room temperature for at least an hour. But if I’m in a hurry, I place the unwrapped cream cheese in the microwave and heat it for about 20 seconds to soften.
Next, I use a hand mixer to blend powdered sugar with the cream cheese to make the sweetened cream cheese swirl. By taking the time to soften the cream cheese and mix it with powdered sugar, I ensure that each mouthful of Cream Cheese Swirl Lemon Bread will have the perfect balance of lemon and cream cheese.
4. Swirl the Cream Cheese Layer Into the Bread Batter
Once I’ve prepared the sweetened cream cheese mixture, the next step is to swirl it into the lemon bread batter. I do this in two layers, so the cream cheese flavors will be all throughout the lemon bread. First, I spread half the lemon bread batter into your greased loaf pan. Then I add half the cream cheese mixture in dollops.
To achieve the perfect swirl, I use a butter knife to gently drag and mix the cream cheese mixture into the lemon batter. Finally, I repeat the process with the other half of the bread batter and the other half of the cream cheese mixture.
Be careful not to overmix because you want to create a beautiful marbled effect throughout the bread.
5. Cover With Foil to Prevent Overbrowning
When the swirling is complete, it’s time to bake the bread to golden perfection. I bake the bread uncovered for 45 minutes, then cover with foil and continue baking for 15 minutes until a toothpick inserted into the center comes out clean.
Once the bread comes out of the oven, I allow it to cool in the loaf pan for at least an hour before removing it. Make sure the bread is cool before slicing. (And use a serrated knife so that you’ll have beautiful slices!)
Frequently Asked Questions
You can substitute an equal amount of Greek yogurt for the sour cream in this recipe. Greek yogurt has a lower fat content than sour cream so you will need to keep an eye on your bake time. Check the bread 10 minutes earlier than normal to see if it’s done.
The Lemon Bread is fully cooled when a toothpick inserted into the center of the loaf comes out with a few moist crumbs. (Though if your toothpick is inserted into the cream cheese swirl, it may not come out completely clean.)
You can use a different size or shape pan for this recipe. The cooking temperature will remain the same, but the bake time will likely be shorter. The toothpick method mentioned above is the easiest way to ensure that your lemon bread is cooked through.
The cream cheese filling is thicker than the lemon bread batter so it has a tendency to hold its shape in the pan. I use a spoon to dollop the cream cheese on top of the batter, then run a knife all around it in a swirl pattern. It’s important to make sure your knife doesn’t drag the cream cheese filling to the edges of the pan because it might overheat. Don’t overthink it – it’ll turn out perfect!
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When life gives you lemons, it’s the perfect time to make this super fun Cream Cheese Swirl Lemon Bread recipe.
I love to make this bread and take it to potlucks, bake sales, or any time I want to bake a special treat for a friend.
It’s super simple to make and always turns out fantastic. What more can you ask for?
If you make this Cream Cheese Swirl Lemon Bread, please leave a comment and let us know what you like about it.
I look forward to hearing from you!
Cream Cheese Swirl Lemon Bread
Ingredients
- 1 cup granulated sugar
- 3 eggs
- 8 oz sour cream
- 1/2 cup vegetable oil
- zest of 2 lemons
- juice of 1 lemon
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1 tsp salt
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
Directions
- Preheat the oven to 350 degrees F. Grease a 9×5-inch loaf pan and set aside.
- In a large bowl, add sugar, eggs, sour cream, lemon zest, lemon juice, vanilla, and oil. Mix until smooth.
- Slowly add the baking powder, salt, and flour to the wet ingredients until fully combined.
- For the cream cheese swirl: mix together the cream cheese and powdered sugar until smooth.
- Add half of the lemon batter to the loaf pan then spoon about half the cream cheese mixture on top. Swirl together using a butter knife.
- Top with the rest of the lemon batter and spoon the remaining cream cheese mixture, then swirl together to create a marbled look.
- Bake uncovered for 45 minutes, then cover with foil and bake for another 15-25 minutes until a toothpick inserted into the center comes out clean.
- Cool completely before slicing.