The loaf cake might just be the unsung hero of the baking world. They’re delightfully unfussy and are somehow appropriate to serve at any time a day. Cake for breakfast? Sign me up! This Lemon Cream Cheese Bread is a deliciously dense loaf cake with a swirl of rich cream cheese through the middle. Yes, it’s as good as it sounds!
INGREDIENTS:
- 1 cup sugar
- 3 eggs
- 8 oz 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 oz) package cream cheese, softened
- ⅓ cup powdered sugar
DIRECTIONS :
- Preheat oven to 350 degrees F and grease a standard loaf pan.
- In a large bowl, add sugar, eggs, sour cream, lemon zest, juice, vanilla, and oil. Mix until smooth and well combined.
- In another bowl, sift together flour, baking powder, and salt.
- Slowly add the dry ingredients to the wet until fully combined, then set aside.
- For the cream cheese swirl: In a small bowl, mix together the cream cheese and powdered sugar until smooth.
- Add half of the batter to the prepared pan and spoon about half the cream cheese mixture on top, then swirl together with a knife.
- Top with the rest of the batter and spoon the remaining cream cheese mixture. Carefully swirl together to create a marbled look.
- Bake bread for 65-70 minutes, covering with foil for the last 20-30 minutes to prevent the top from browning.
- Allow the bread to fully cool before slicing to allow the cream cheese to set.
Lemon Cream Cheese Bread
Yield:
6
Prep Time:
20 minutes
Cook Time:
1 hour 10 minutes
Additional Time:
3 minutes
Total Time:
1 hour 33 minutes
Ingredients
- 1 cup sugar
- 3 eggs
- 8 oz 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 oz) package cream cheese, softened
- ⅓ cup powdered sugar
Instructions
- Preheat oven to 350 degrees F and grease a standard loaf pan.
- In a large bowl, add sugar, eggs, sour cream, lemon zest, juice, vanilla, and oil. Mix until smooth and well combined.
- In another bowl, sift together flour, baking powder, and salt.
- Slowly add the dry ingredients to the wet until fully combined, then set aside.
- For the cream cheese swirl: In a small bowl, mix together the cream cheese and powdered sugar until smooth.
- Add half of the batter to the prepared pan and spoon about half the cream cheese mixture on top, then swirl together with a knife.
- Top with the rest of the batter and spoon the remaining cream cheese mixture. Carefully swirl together to create a marbled look.
- Bake bread for 65-70 minutes, covering with foil for the last 20-30 minutes to prevent the top from browning.
- Allow the bread to fully cool before slicing to allow the cream cheese to set
