There’s something about lemon bread that feels like a little reset button. It’s bright without being loud, comforting without being heavy, and somehow works just as well with morning coffee as it does as a late-night “just one more slice” situation.
This version takes things a step further.
It’s incredibly moist, thanks to a tender lemon-infused batter, and then there’s the swirl—thick, creamy, lightly sweetened cream cheese running through the center like a surprise you didn’t know you needed. Every slice gives you that perfect contrast: soft, citrusy crumb with a rich, velvety ribbon in the middle.
It looks bakery-level fancy, but the truth is, it’s simple enough for a casual weekend bake. No mixers required. No complicated steps. Just classic ingredients doing exactly what they’re supposed to do.
If you’re the kind of person who loves lemon desserts that actually taste like lemon—not just sugar with a hint of citrus—this one’s for you.
Moist Lemon Bread with Cream Cheese Swirl
Ingredients
For the lemon bread
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- Zest of 2 lemons
- ½ cup fresh lemon juice
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup plain Greek yogurt or sour cream
For the cream cheese swirl
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat and prep
Preheat your oven to 350°F (175°C). Grease a standard loaf pan and line it with parchment paper, leaving a little overhang for easy removal. - Make the cream cheese swirl
In a bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the egg and vanilla, mixing until fully combined. Set aside. - Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. - Build the lemon flavor
In a large bowl, rub the lemon zest into the sugar with your fingers until the sugar becomes fragrant and slightly moist. This step makes a big difference in flavor. - Add the wet ingredients
Whisk in the eggs, lemon juice, oil, vanilla, and Greek yogurt until smooth and well blended. - Combine
Gradually add the dry ingredients to the wet mixture, stirring gently just until no dry streaks remain. Don’t overmix—this keeps the bread tender. - Assemble the loaf
Pour about half of the lemon batter into the prepared loaf pan. Spoon the cream cheese mixture evenly over the batter. Top with the remaining lemon batter. - Create the swirl
Use a knife or skewer to gently swirl through the batter once or twice. Don’t overdo it—you want a defined cream cheese layer, not a fully mixed loaf. - Bake
Bake for 50–60 minutes, or until the top is golden and a toothpick inserted into the lemon portion comes out mostly clean (a little cream cheese on it is fine). - Cool before slicing
Let the bread cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely. This helps the swirl set and makes slicing easier.
Tips for the Best Lemon Bread
- Use fresh lemon juice, not bottled—it really shows here.
- If the top browns too quickly, loosely tent with foil for the last 10–15 minutes.
- For extra lemon punch, drizzle with a simple lemon glaze once cooled.
How to Store
- Room temperature: up to 2 days, wrapped tightly
- Refrigerator: up to 5 days
- Freezer: slice, wrap individually, and freeze for up to 2 months
This is the kind of loaf that disappears quietly—one slice at a time—until you suddenly realize there’s nothing left but crumbs and the faint smell of lemon in the kitchen.
And honestly? That’s how you know it was good 🍋
