Lemon Cream Cheese Bread Quick Recipe
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 of 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!
Lemon Cream Cheese Bread
Lemon Loaf Cake with Cream Cheese Filling! Fresh and delicious lemon cake with a ribbon of cream cheese running right through it!
INGREDIENTS
1 cup of sugar
½ cup of canola oil
Zest of 2 lemons
Juice of 1 lemon
3 eggs
2 ½ teaspoons of baking powder
1 teaspoon of salt
1 (8 oz) package of cream cheese, softened
⅓ cup of powdered sugar
8 oz of sour cream
1 teaspoon of vanilla extract
1 ½ cups of flour
PREPARATION
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 the bread for 65 to 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.
