Lemon Cream Cheese Loaf
Lemon Cream Cheese Loaf is a moist and tender cake bursting with lemon flavor with a rich cream cheese swirl.
Servings: 12
Calories: 329kcal
Ingredients
Lemon Loaf
- 3 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- 8 ounces (about 1 cup) sour cream, room temperature
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- 2 teaspoons lemon extract
- ½ cup (109 g) vegetable oil
- 1 ½ cups (187.5 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
Cream Cheese Swirl
- 8 ounces cream cheese, room temperature
- ½ cup (62.5 g) confectioners' sugar
Instructions
Lemon Loaf
- Preheat oven to 350°F and spray an 8½ x 4½-inch loaf pan with nonstick cooking spray.
- In the bowl of a stand mixer with the paddle attachment, add eggs, sugar, sour cream, lemon zest, lemon juice, and lemon extract. Start on low speed, gradually increasing to medium-high. Beat until creamy, scraping down the bowl with a rubber spatula as needed to ensure all ingredients are well combined. Slowly drizzle in oil.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add the flour mixture to the wet mixture and mix until just combined. (Some lumps are okay.) Set aside while you prepare the cream cheese mixture.
Cream Cheese Swirl
- In a medium bowl, beat cream cheese until smooth. Add in confectioners' sugar and beat until well combined.
Assembly
- Pour half of the batter into the prepared loaf pan, topping with half of the cream cheese mixture.
- Using a butter knife, gently swirl in the cream cheese mixture.
- Pour in the remaining batter and then top with the other half of the cream cheese mixture. Gently swirl in the cream cheese with the butter knife.
- Bake for 75-80 minutes, or until a toothpick comes out with only a few crumbs. However, check the loaf at 45 minutes, and if it is starting to brown too much, cover it with a loose foil tent. Allow the cake to cool completely before serving (about 30 minutes).
Video
Nutrition
Serving: 1slice | Calories: 329kcal