My nana always made this for parties because it was her hands down favorite!

Lemon Cream Cheese Bread is a delightful treat that brings a slice of sunshine right to your table. This recipe was handed down from my grandmother and has become a favorite in our household, particularly during spring and summer months when we crave those fresh, citrusy flavors. It’s a perfect balance of tangy lemon and rich cream cheese that is sure to please both kids and adults alike. Whether you're baking it for a cozy family breakfast or as a thoughtful gift for a friend, this bread is sure to brighten anyone’s day.

Lemon Cream Cheese Bread pairs wonderfully with a side of fresh fruit salad, especially with berries, as they complement the zesty lemon flavor perfectly. For a heartier breakfast, serve it alongside scrambled eggs or a veggie omelet. It's also delightful with a cup of tea or coffee for an afternoon snack. When serving for a gathering, a dollop of whipped cream or a light drizzle of honey can make it feel extra special.

Servings: 8-10

1/2 cup unsalted butter, softened
1 cup granulated sugar
4 ounces cream cheese, softened
2 large eggs
2 tablespoons lemon juice
1 tablespoon lemon zest
1 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk

1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.

2. In a large mixing bowl, cream together the softened butter, granulated sugar, and cream cheese until light and fluffy. This should take about 2-3 minutes.

3. Add in the eggs, one at a time, beating well after each addition until fully incorporated.

4. Mix in the lemon juice and lemon zest.

5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

6. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

7. Pour the batter into the prepared loaf pan and spread it out evenly.

8. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

9. Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

For a nuttier texture, you can add 1/2 cup of chopped walnuts or pecans to the batter. If you’d like a bit more sweetness, consider adding a lemon glaze by mixing powdered sugar with a little lemon juice and drizzling it over the cooled bread. Picky eaters who might shy away from the zest can still enjoy the bread if you reduce the lemon zest to 1 teaspoon. For a healthier twist, substitute half of the all-purpose flour with whole wheat flour.