This Lemon Cream Cheese Loaf is moist, tender, and full of fresh lemon flavor with a rich cream cheese texture and sweet citrus glaze.

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1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

4 ounces cream cheese, softened

1 cup granulated sugar

2 large eggs

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

1 teaspoon vanilla extract

1/4 cup milk

1 cup powdered sugar

1–2 tablespoons fresh lemon juice (for glaze)

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1. Preheat oven to 350°F and prepare a 9×5-inch loaf pan.

2. Whisk flour, baking powder, and salt together.

3. Cream butter, cream cheese, and sugar until fluffy.

4. Add eggs one at a time, then mix in lemon juice, zest, vanilla, and milk.

5. Gradually add dry ingredients and mix just until combined.

6. Pour batter into pan and bake 50–60 minutes.

7. Cool completely and drizzle with lemon glaze.

Use room-temperature ingredients for best texture.

Do not overmix batter.

Fresh lemon juice and zest provide best flavor.

Store in airtight container up to 3 days.

Freeze tightly wrapped up to 3 months.