Lemon Cream Cheese Bread Recipe | Moist, Tangy & Sweet Treat
I still remember when I took the first slice of this lemon cream cheese bread recipe — the tangy citrus spark and the creamy swirl surprised me in the best way. I baked it one weekend just for fun, and ended up giving the whole loaf away because I couldn’t stop snacking on it.
This recipe blends the brightness of lemon with the smooth richness of cream cheese, and it’s pretty forgiving to make. I’ll walk you through it step by step. You’ll love how simple yet indulgent it feels.
Or, if you enjoy savory comfort dishes, you might also love trying the Baked Lemon Butter Chicken Meatballs with Creamy Spinach Orzo Recipe for a cozy dinner option.
Ingredients
Here’s what you’ll need. (Note: yields several servings)
- 1 (8 oz) package cream cheese, softened — helps give the bread a moist, tender crumb and creamy swirl
- 1 cup granulated sugar — sweetness to balance the lemon flavor
- 2 large eggs — bind the ingredients and add structure
- 1 teaspoon vanilla extract — rounds out flavors, softens the tang
- 1 tablespoon lemon juice — fresh is best; key for that genuine lemon zip
- 1 box lemon cake mix (about 15.25 oz) — for convenience, structure, and built-in flavor (this is what gives the base of the bread its lemony cake profile)
- 1 package (3.4 oz) lemon instant pudding mix — adds moisture, helps keep the texture tender
- Note: yields several servings
Pro tips / why these ingredients:
- Use room-temperature cream cheese so it mixes smoothly without lumps.
- Fresh lemon juice always gives a brighter, more natural flavor than bottled.
- The cake mix method keeps this loaf easy; you skip measuring flour, baking soda, etc., because it’s pre-balanced in the mix.
- The instant pudding mix helps retain moisture, preventing the loaf from drying out.
Variations
If you want to tweak the recipe, here are some ideas I’ve tried (or thought about):
- Dairy-free / vegan option: use vegan cream cheese and a dairy-free “pudding” mix (or cornstarch/lemon zest substitute), plus an egg substitute (flax egg or commercial binder).
- Sugar-reduced / more natural: replace part of the sugar with coconut sugar or maple syrup, though texture may change slightly.
- Fruit or texture add-ins: fold in ½ cup of fresh blueberries, raspberries, or chopped strawberries for a lemon-berry twist.
- Herbal twist: add a teaspoon of finely chopped fresh thyme or basil for a subtle herb note.
- Glaze variation: instead of a plain lemon glaze, swirl in some lemon curd or a simple cream cheese drizzle on top.
If you enjoy fruity quick breads, the Blueberry Cream Cheese Bread Recipe is another wonderful option to try.
Cooking Time
- Prep Time: 15 minutes
- Baking Time: 50–60 minutes
- Total Time: ~1 hour 10–15 minutes
Equipment You Need
- Loaf pan (9×5 inch) — to shape the bread loaf
- Mixing bowls — one for wet ingredients, one for cake mix
- Electric mixer or hand mixer — to blend cream cheese, sugar, eggs smoothly
- Spatula — for folding and transferring batter
- Cooling rack — to let the bread cool evenly
How to Make Lemon Cream Cheese Bread
Prepare the cream cheese mixture
Preheat your oven to 350 °F (175 °C) and grease the loaf pan. In a bowl, beat softened cream cheese with sugar, eggs, lemon juice, and vanilla until creamy and smooth.
Combine with cake mix and pudding
In another bowl, stir together the lemon cake mix and lemon instant pudding (don’t add milk, as per box). Add the dry mix into the cream cheese mixture and fold gently until combined — don’t overmix.
Bake and cool
Pour the batter into your prepared loaf pan and smooth the top. Bake for 50–60 minutes or until a toothpick comes out clean. Let it rest in the pan ~10 minutes, then transfer to a rack to cool completely before glazing or slicing.
Additional Tips for Making This Recipe Better
From my own trials, these tweaks helped give better outcomes:
- Let the cream cheese sit out fully to soften — I sometimes forgot and got lumps, which ruin the texture.
- Place a pan of water in the oven (on a lower rack) for extra humidity, which keeps the loaf moist.
- Check doneness starting around 50 minutes — ovens vary, and overbaking dries it out.
- After the loaf cools a bit, wrap it in foil to “rest” overnight — flavors deepen by day two.
- Use fine lemon zest (microplane) to avoid large bitter bits in slices.
How to Serve Lemon Cream Cheese Bread
Serve slices on a pretty platter with a light dusting of powdered sugar or a drizzle of cream cheese glaze. For a decorative touch, garnish with thin lemon slices or curls of lemon zest on top.
Pair the bread with a dollop of whipped cream or mascarpone cheese, or fresh berries on the side. It also goes beautifully with a morning coffee, afternoon tea, or even as a dessert course after dinner.
Nutritional Information
Here’s a rough estimate per slice (based on 12 slices):
- Calories: ~280 kcal
- Protein: ~4 g
- Carbohydrates: ~32 g
- Fat: ~14 g
Make Ahead and Storage
Storage (at room temperature)
Wrap the cooled bread tightly in plastic wrap or place in an airtight container. It stays fresh for about 2–3 days at room temp without drying too much.
Freezing
You can freeze individual slices or the whole loaf (wrapped twice in plastic wrap and foil). It will keep well for up to 2–3 months. To thaw, move it to the fridge overnight or leave on the counter for a few hours.
Reheating / restoring
If the loaf feels a bit dry, warm slices in the microwave for 10–15 seconds or in a 300 °F oven for 5 minutes. You can brush a little simple syrup (equal sugar + water) on the crust to revive moisture.
Why You’ll Love This Recipe
Here are a few reasons I fell in love with this loaf:
- It’s quick and convenient — using cake mix and pudding mix speeds things up without compromising flavor.
- The flavor balance of tangy lemon and creamy cheese is irresistible and refreshing.
- It’s versatile — you can adapt it to dietary needs or add fruits and herbs to change it up.
- Leftovers improve — I often find the flavor is even better the next day.
- It makes a beautiful presentation with minimal effort, perfect for gifting or brunch.
Lemon Cream Cheese Bread Recipe
Ingredients
Method
- Preheat your oven to 350 °F (175 °C) and grease the loaf pan. In a bowl, beat softened cream cheese with sugar, eggs, lemon juice, and vanilla until creamy and smooth.
- In another bowl, stir together the lemon cake mix and lemon instant pudding (don’t add milk, as per box). Add the dry mix into the cream cheese mixture and fold gently until combined — don’t overmix.
- Pour the batter into your prepared loaf pan and smooth the top. Bake for 50–60 minutes or until a toothpick comes out clean. Let it rest in the pan ~10 minutes, then transfer to a rack to cool completely before glazing or slicing.
Notes
- Let the cream cheese sit out fully to soften — I sometimes forgot and got lumps, which ruin the texture.
- Place a pan of water in the oven (on a lower rack) for extra humidity, which keeps the loaf moist.
- Check doneness starting around 50 minutes — ovens vary, and overbaking dries it out.
- After the loaf cools a bit, wrap it in foil to “rest” overnight — flavors deepen by day two.
- Use fine lemon zest (microplane) to avoid large bitter bits in slices.
