Lemon Cream Cheese Loaf Recipe

Preheat your oven to 350°F (175°C). Grease a loaf pan thoroughly to ensure easy removal of the baked loaf.

In a large mixing bowl, combine the sugar, eggs, sour cream, lemon zest, lemon juice, vanilla extract, and canola oil. Stir until the mixture is smooth and fully integrated.

In a separate bowl, sift together the all-purpose flour, baking powder, and salt to aerate and combine.

Gradually add the dry ingredients to the wet ingredients, folding gently until just combined to avoid overmixing. Set the batter aside.

In a small bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy, creating the luscious swirl filling.

Pour half of the lemon batter into the prepared loaf pan. Dollop half of the cream cheese mixture over the batter. Use a knife or skewer to gently swirl the cream cheese into the batter. Repeat this layering with the remaining batter and cream cheese mixture for a marbled effect.

Place the loaf pan in the preheated oven and bake for 65-70 minutes. If the top begins to brown too quickly, lightly cover it with aluminum foil for the last 20-30 minutes to prevent over-browning.

Once baked, allow the loaf to cool in the pan for a while before removing. Let it cool completely on a wire rack, then slice and serve.

Indulge in your zesty, creamy lemon cream cheese loaf, perfect alongside tea or as a delightful breakfast treat.