Ingredients
For the bread batter:
1½ cups (190 g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup (115 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
2 large eggs, at room temperature
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest
½ cup (120 ml) whole milk, at room temperature
1 teaspoon vanilla extract
For the cream cheese layer:
8 oz (225 g) full-fat brick cream cheese, softened
¼ cup (50 g) granulated sugar
1 large egg, at room temperature
½ teaspoon vanilla extract
For the optional lemon glaze:
1 cup (120 g) powdered sugar
2–3 tablespoons fresh lemon juice
Instructions
Prepare the oven and pan: Preheat the oven to 350°F (175°C). Grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for lifting.
Mix the dry ingredients: Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
Cream the butter and sugar: In a large bowl, beat the softened butter, sugar, and lemon zest for 3–4 minutes, until pale and fluffy. Scrape down the sides of the bowl.
Add the eggs and flavorings: Beat in the eggs one at a time. Mix in the vanilla and lemon juice. A slightly curdled appearance at this stage is normal.
Finish the bread batter: Add the flour mixture in three additions, alternating with the milk in two additions. Begin and end with the flour. Mix on low speed just until combined, then scrape the bowl gently with a spatula.
Prepare the filling: In a separate bowl, beat the cream cheese and sugar until smooth. Add the egg and vanilla, mixing just until incorporated. Avoid excessive beating, which can introduce too much air.
Layer the loaf: Spread half the bread batter in the prepared pan. Spoon the cream cheese mixture over it, leaving a narrow border around the edges. Dollop the remaining bread batter over the filling and gently spread it to cover.
Create an optional swirl: For a lightly marbled center, pass a butter knife through the layers in two or three gentle curves. Avoid stirring thoroughly; distinct pockets of cream cheese should remain.
Bake: Bake for 55–70 minutes, checking from 50 minutes onward. If the top browns too quickly, tent loosely with foil. The loaf is ready when the top is set, the center does not wobble, and a skewer inserted into a cake portion comes out without wet batter. A creamy smear from the filling is normal.
Cool: Let the loaf rest in the pan for 20–30 minutes. Lift it onto a wire rack using the parchment and allow it to cool completely. The cream cheese layer firms as it cools. Refrigerate once cool; do not leave the loaf at room temperature for more than 2 hours after baking.
Make the glaze: Whisk the powdered sugar with 2 tablespoons lemon juice. Add more juice, a teaspoon at a time, until thick but pourable.
Glaze and slice: Drizzle the glaze over the completely cooled loaf. Allow it to set before slicing. For neat slices, chill the loaf first and wipe the knife between cuts.
Tips and Notes
Use full-fat brick cream cheese rather than spreadable cream cheese from a tub.
Measure flour accurately; too much can make the loaf dry.
Zest the lemons before juicing, avoiding the bitter white pith.
Keep the filling ingredients at room temperature for a smooth mixture.
Pan material and oven performance affect baking time, so use the doneness cues along with the timer.
The glaze is optional; the loaf is sweet and flavorful on its own.
Storage
Because of its cream cheese filling, store the loaf covered in the refrigerator for up to 4 days. Let individual slices stand briefly at room temperature before serving.