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Loaf cakes are perhaps the unsung hero of the baking world. They’re easy to make and great for any time of day. Want a breakfast cake?
Lemon Cream Cheese Bread is a dense, delicious loaf cake with a swirl of rich cream cheese in the middle. Yes, it’s as delicious as it sounds!
Ingredients:
- 1 cup sugar
- 3 eggs
- 8 ounces sour cream
- ½ cup canola oil
- Zest of 2 lemons
- Juice of 1 lemon
- 1 teaspoon vanilla extract
- 1 ½ cups flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 (8-ounce) package cream cheese, softened
- ⅓ cup powdered sugar
How to Make Lemon Cream Cheese Bread:
Preheat oven to 350 degrees F and grease a standard loaf pan.
In a large bowl, combine sugar, eggs, sour cream, lemon zest and juice, vanilla, and oil.
Mix until smooth and combined.
In another bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients until just combined, then set aside.
To make the cream cheese: In a small bowl, mix together the cream cheese and powdered sugar until smooth.
Add half of the mixture to the prepared pan, then spoon about half of the cream cheese mixture on top, then stir together using a knife.
Cover with the rest of the mixture, then spoon the remaining cream cheese mixture. Stir carefully to create a marbled appearance.
Bake the bread for 65-70 minutes, covering it with aluminum foil for the last 20-30 minutes to prevent the top of the bread from browning.
Leave the bread to cool completely before slicing to allow the cream cheese to set.