Lemon Cream Bread – A+ in Cooking Project

Posted on: Feb 12, 2015        In: In the Kitchen, Recipes        With: 4 comments

It has been a while since I have shared a recipe from my mother’s cookbook, A+ in Cooking.

The idea was to find a muffin or breakfast bread recipe to share with you.  I for one was somewhat tired of having wheat toast every morning, and I wanted something different.  I also wanted to share another recipe with you.  Be still my heart.  This recipe is better than I expected.  It is so easy to make, and it is delicious!

Lemon Cream Bread

Lemon Cream Bread caught my attention.  Big plus – I had all the ingredients in my pantry or refrigerator, and  any recipe that contains cream cheese appeals to me.  Lemon Cream Bread

Ingredients include: flour, baking powder, salt (not pictured), sugar, shortening (I used butter), eggs, cream cheese, milk, nuts, lemon peel, and lemon juice.

Sift together the flour, salt, and baking powder.

Chop the nuts.  I used pecans.

Zest the lemons.

Combine the milk, cubed cream cheese, and lemon zest.  Now you home is beginning to smell divine.

Lemon Cream Bread

The first step is to cream the butter and 1 1/2 cups of the sugar at high speed until they are well combined.

Lemon Cream Bread

Add the eggs and beat well.  I added the eggs one at a time.

Lemon Cream Bread

Beat the sifted dry ingredients into the sugar mixture.

Lemon Cream Bread

Then beat in the milk, cream cheese, and lemon zest mixture.

Lemon Cream Bread

Stir in the nuts.  This bread was extremely easy to put together.

Lemon Cream Bread

Pour the batter into greased and floured loaf pans and bake in a 375 degree oven for about 50 minutes.  My pans were smaller (8 1/2 by 4 1/2 inches), so I used two pans.  I am sure you could use a larger loaf pan.

Lemon Cream Bread

While the bread is baking, combine the remaining sugar with the lemon juice.

Lemon Cream Bread

The bread is beautiful.  Some might not like the cracked tops, but I thought it looked wonderful.

Lemon Cream Bread

Brush the lemon glaze over the warm breads.  Sweet Mother of Pearl – I wish you could smell this bread.  If you like lemon, you will love this bread.  The recipe said to cool for 30 minutes, but we couldn’t wait.  Just smelling this bread made us want to eat it as soon as possible.

Lemon Cream Bread

The Lemon Cream Bread could also be called a cake.  It is moist, has a delicate lemony citrus flavor, and is super yummy.  Ever-Lovin’ thought it might be nice to have more glaze to spread over the bread slices.  That would be easy to do.

I would certainly make Lemon Cream Bread again.  It is easy to make, and it could be served at breakfast, a luncheon, or as a dessert.  I like it.  I love it.

Blessings to you and yours,

To print the recipe, go to lanabird.com or click on the title of this post.  The print button is under the share button.




Lemon Cream Bread

By Lana Published: February 12, 2015

  • Yield: 2 loaves *8 1/2 X 4 1/2 inches)
  • Prep: 15 mins
  • Cook: 50 mins
  • Ready In: 1 hr 5 mins

A quick lemon bread that is moist and delicious.



  1. Grease and flour or use baking spray two 8 1/2 X 4 1/2 loaf pans. One larger loaf pan could be used.
  2. Preheat oven to 375F degrees.
  3. Sift together flour, salt, and baking powder. Set aside
  4. Chop pecans and zest the lemons.
  5. Combine the cream cheese, milk, and lemon zest.
  6. Cream 1 1/2 cups of the sugar with 1/2 cup shortening (butter). Mix on high speed until light.
  7. Add eggs one at a time and beat well after each addition.
  8. Add sifted dry ingredients and beat to combine.
  9. Add the milk, cream cheese, and lemon peel mixture and beat to combine.
  10. Stir in the nuts.
  11. Bake in greased and floured loaf pans at 375F degrees for about 50 minutes.
  12. While bread is baking, combine the remaining sugar with the fresh lemon juice. This will be the glaze for the bread.
  13. Brush glaze over the hot loaves bread.
  14. Enjoy!
4 Responses
  • Marsha on February 12, 2015

    I’m here to tell you that this lemon bread is the most delicious thing I’ve had in years! Count me fortunate that I was at the Albers’ home a few minutes after the loaves came out of the oven and Lana gave me half a loaf to take home. The aroma was so tantalising that I went over the 30 MPH speed limit and almost ran a red light to get home quickly and have a piece! Golly, it is delicious! Thank you, Lanabird!

  • MIKEL (HOT ROD'S MOM) on February 13, 2015

    i will have to try this recipe sometime. It sounds delicious.

  • Betty on November 8, 2016

    fantastic recipe-thank you for sharing

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