Lemon Cream Cheese Bread Glaze

This Lemon Cream Cheese Bread with Citrus Glaze delivers rich citrus flavor balanced with creamy tang crowning every slice with a glossy sweet finish. It is my go-to when I want a cheerful loaf that feels special yet is simple enough for an everyday treat. Whether you are sharing it at brunch or sneaking a slice for yourself with tea this bread always gets rave reviews in my home.

I made this for a spring birthday brunch the first time and my neighbor asked for the recipe before even finishing their slice. It quickly became the most requested loaf among my family for holidays and weekends.

Ingredients

• Cream cheese: softened for a velvety crumb plus moisture try full-fat for richness
• Unsalted butter: softened for tender texture and balanced flavor choose a high-quality sweet cream variety
• Granulated sugar: for the perfect balance of sweetness look for fine white crystals
• Large eggs: for structure and extra richness pick the freshest eggs you can find
• Lemon zest: finely grated for aromatic punch Meyer lemons give a lovely perfume
• Fresh lemon juice: for brightness and extra zing always use freshly squeezed
• All-purpose flour: for light but sturdy structure sift for a finer crumb
• Baking powder: for rise choose a fresh container for best lift
• Baking soda: balances acidity and aids browning
• Salt: to enhance flavors and keep sweetness in check opt for fine pure sea salt
• Sour cream or plain yogurt: for tang and moisture use full-fat for best results
• Vanilla extract: for some warmth and deeper flavor pick real extract not imitation
• Powdered sugar: for silky glaze sift to avoid lumps
• Fresh orange juice: adds sunny sweetness to the glaze
• Fresh lemon juice: adds a sharp finish to the glaze
• Lemon zest in the glaze: for extra citrus intensity

Instructions

Prepare the Pan:

Grease a 9 by 5 inch loaf pan with butter or nonstick spray then dust lightly with flour or line with parchment so the bread lifts out easily after baking

Cream Cheese and Butter:

In a large bowl beat softened cream cheese and butter together until absolutely smooth and creamy for about 2 to 3 minutes scrape down the bowl as needed to ensure no lumps remain

Add the Sugar:

Beat in granulated sugar gradually until the mixture becomes fluffy and light yellow about 2 to 3 minutes keep mixing until you no longer see streaks of butter

Mix in Eggs and Lemon:

Add eggs one at a time beating each in fully before adding the next then stir in the lemon zest and lemon juice to ensure all citrus notes infuse the batter

Combine Dry Ingredients:

In a separate bowl whisk together the flour baking powder baking soda and salt making sure the leaveners are evenly distributed throughout the flour

Assemble the Batter:

Add the dry ingredients to the creamed mixture in three parts alternating with the sour cream or yogurt and vanilla extract always begin and end with dry ingredients mix just until combined and batter looks smooth do not overmix

Fill the Pan:

Scrape the batter into the prepared loaf pan and smooth the top with a spatula for an even rise

Bake:

Place the pan in the center of the preheated oven set to 350 degrees Fahrenheit and bake for 50 to 60 minutes check with a toothpick in the center at 50 minutes if it comes out with just moist crumbs it is done if browning too quickly tent loosely with foil

Cool the Bread:

Remove from the oven and let the bread cool in the pan for about 10 minutes then run a knife around the edges and gently lift out onto a wire rack to cool completely

Make the Glaze:

In a small bowl whisk together powdered sugar orange juice lemon juice and lemon zest until smooth and pourable the glaze should coat the spoon but still run off easily

Finish with Glaze:

Once the bread is completely cool drizzle the glaze generously over the top letting it flow down the sides for a glossy finish let sit for a few minutes so the glaze can set before slicing

Pin

I will never forget the year I first brought this to a family picnic it disappeared long before any of the cakes

Storage Tips

Let the bread cool completely before wrapping tightly in foil or plastic wrap. Store at room temperature for up to three days or up to one week in the refrigerator. For extra freshness keep the glaze separate and drizzle right before serving. This bread travels beautifully for potlucks just wrap it well and keep in a sturdy loaf container.

Ingredient Substitutions

Swap Greek yogurt for sour cream if that is what you have on hand. Meyer lemon zest and juice give a slightly floral note in place of regular lemon. For the glaze try all lemon juice if you want sharper citrus or a dash of lime juice for extra tartness. A gluten free flour blend can be used if wheat free versions are preferred.

Serving Suggestions

Dress this loaf up with fresh berries on the side. Top with whipped cream for a elegant dessert at dinner parties. Slice and toast leftovers gently then slather with extra butter for breakfast. A light dusting of extra lemon zest right before serving adds color and perfume.

Pin

This sunny loaf will brighten up your next gathering and keep everyone coming back for more. Enjoy every creamy citrusy slice!

Recipe Q&A

→ Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt works well and offers a similar texture and tang as sour cream in this loaf.

→ How do I know the bread is fully baked?

Insert a toothpick into the center; it should come out clean or with just a few moist crumbs.

→ Can I add other mix-ins to the bread?

Chopped nuts, poppy seeds, or even berries can be gently folded in for extra texture and flavor.

→ How should I store leftovers?

Keep the bread in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.

→ Is the glaze necessary?

The glaze adds extra zest and sweetness, but the bread is delicious on its own if you prefer less sweetness.

→ Can I freeze the bread?

Yes, wrap it tightly without glaze, freeze for up to 2 months, and glaze after thawing for best results.