LEMON CREAM CHEESE LOAF
Ingredients:
For the Lemon Loaf:
3 large eggs, at room temperature
1 cup (200 g) granulated sugar
1 cup (8 ounces) sour cream, at room temperature
2 tablespoons freshly grated lemon zest
1 tablespoon fresh 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
For the Cream Cheese Swirl:
8 ounces cream cheese, softened
½ cup (62.5 g) powdered sugar
Instructions:
Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly coat an 8½ x 4½-inch loaf pan with nonstick spray, or line it with parchment paper for easy removal.
Make the Lemon Loaf Batter: In a large mixing bowl, whisk together the eggs and sugar until well combined and pale in color. Add the sour cream, lemon zest, lemon juice, and lemon extract, mixing until the ingredients are fully incorporated. Gradually pour in the vegetable oil while continuing to mix until the batter is smooth and creamy.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture, stirring just until combined. It’s okay if the batter has a few small lumps — this ensures a tender texture.
Prepare the Cream Cheese Swirl: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and continue to beat until the mixture is well blended and free of lumps.
Assemble the Loaf: Pour half of the lemon loaf batter into the prepared pan, smoothing the surface. Spoon half of the cream cheese mixture over the batter. Using a butter knife, gently swirl the cream cheese into the batter, creating a marbled effect. Repeat with the remaining batter and cream cheese mixture, swirling gently again.
Bake: Bake in the preheated oven for 75-80 minutes, or until a toothpick inserted into the center of the loaf comes out mostly clean with just a few moist crumbs attached. Check the loaf at the 45-minute mark — if the top is browning too quickly, loosely cover it with aluminum foil.
Cool & Serve: Remove the loaf from the oven and allow it to cool in the pan for about 10-15 minutes. Then transfer the loaf to a wire rack to cool completely before slicing and serving.
