Luscious lemon creme cheese loaf

A luscious lemon cream cheese loaf is a moist and tender bread with a bright, zesty lemon flavor and a rich, creamy ribbon or swirl of cream cheese running through the center. It is a tangy and sweet dessert loaf with a velvety texture, often finished with a lemon glaze or a dusting of powdered sugar. It’s a delightful option for breakfast, brunch, a sweet snack, or dessert.

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

INSTRUCTION

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.

     

    Recipe from I am Baker