If you’re in the mood for a zesty and refreshing dessert that is incredibly easy to prepare, then your search ends here. The Lemon Cream Cheese Loaf is a wonderfully moist and flavorful cake that combines the tartness of lemons and the richness of cream cheese into a perfect loaf. It’s not just a treat for your taste buds; it’s an experience that brings sunshine to your kitchen. This loaf is perfect for any gathering, whether it’s a brunch, tea time, or simply an everyday dessert that you want to enjoy with your afternoon coffee.
Why We Love This Lemon Cream Cheese Loaf Recipe
One of the best things about this Lemon Cream Cheese Loaf is its versatility. It can be served as a breakfast treat, a light snack, or a dessert, making it perfect for any time of the day. The tanginess from the lemon balances beautifully with the sweetness of the sugar, while the cream cheese adds an indulgent richness that keeps you coming back for more.
Additionally, the recipe is forgiving and easy to follow, which is ideal for both novice and seasoned bakers. You’ll find that the ingredients are straightforward and the method involves simple mixing and baking — no fancy techniques required! This recipe is also a fantastic way to elevate your baking game while impressing your family and friends with minimal effort.
Ingredients for Lemon Cream Cheese Loaf
To make this delightful Lemon Cream Cheese Loaf, gather the following ingredients:
- 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
- 1/2 cup (109 g) vegetable oil
- 1 1/2 cups (187.5 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 8 ounces cream cheese, room temperature
- 1/2 cup (62.5 g) confectioners’ sugar
How to Make Lemon Cream Cheese Loaf Directions
Begin your baking journey by preheating your oven to 350°F (175°C). It’s important to prepare your loaf pan in advance by spraying it with nonstick cooking spray. This will help ensure that your Lemon Cream Cheese Loaf comes out of the pan smoothly.
Next, take a stand mixer fitted with the paddle attachment and add in the room-temperature eggs, granulated sugar, sour cream, lemon zest, lemon juice, and lemon extract. Start on low speed to combine the ingredients gently, then gradually increase to medium-high. You will want to mix this until the mixture becomes creamy and well blended, making sure to scrape down the sides of the bowl with a rubber spatula to incorporate everything.
With the mixer still running, slowly drizzle in the vegetable oil. This helps in achieving a moist loaf. Meanwhile, in a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Once you have a uniform blend of dry ingredients, add this mixture to the wet ingredients. Stir until just combined. Remember, some lumps are okay; overmixing can lead to a dense loaf.
Now it’s time to prepare the cream cheese mixture! Take a medium bowl and beat your softened cream cheese until it is nice and smooth. Then, add the confectioners’ sugar and continue to beat until those two are fully combined.
With your batters ready, it’s time to assemble. Pour half of the lemon batter into the prepared loaf pan. Spread it evenly, and then dollop on half of the cream cheese mixture. Use a butter knife to gently swirl the cream cheese into the lemon batter, creating a marbled effect. Follow this by pouring in the remaining lemon batter, followed by the rest of the cream cheese mixture on top. Again, use your butter knife to swirl everything together gently.
Bake the loaf in your preheated oven for 75-80 minutes. To ensure that it bakes evenly, begin checking at the 45-minute mark. If it appears to be browning too quickly, you can cover it loosely with aluminum foil. You’ll know it’s ready when a toothpick inserted into the center comes out with just a few crumbs clinging to it. Once done, let the loaf cool in the pan for about 30 minutes before transferring it onto a wire rack to cool completely.
How to Serve Lemon Cream Cheese Loaf
Once your Lemon Cream Cheese Loaf has cooled, it’s time to serve it! You can slice it into generous pieces and enjoy it as is, or dress it up a bit for a more elegant presentation. One delicious option is to serve it with a dusting of powdered sugar on top, which adds an attractive element without overpowering the bright lemon flavor.
Consider pairing your slices with a dollop of whipped cream or a scoop of vanilla ice cream for a more indulgent experience. If you want to add a sophisticated touch, garnish with lemon slices or fresh berries, which not only enhance the visual appeal but also complement the flavors beautifully.
Not only does this loaf make a delightful dessert, but it also serves well at breakfast or brunch. A slice pairs wonderfully with a hot cup of tea or coffee, and offers a great citrus kick to start your day!
Expert Tips for Lemon Cream Cheese Loaf
- Ingredients at Room Temperature: Ensure that your cream cheese, eggs, and sour cream are at room temperature before you begin. This helps create a smooth batter that blends well.
- Zest Fresh Lemons: For the best flavor, use freshly zested lemons rather than pre-packaged zest, which can lose its intense flavor over time.
- Check Doneness: The baking time can vary based on your oven. Start checking for doneness around 60 minutes, and remember to use the toothpick test.
- Don’t Overmix: Once you add the flour mixture to the wet ingredients, mix just until combined. Overmixing can lead to a dense loaf instead of a light and fluffy one.
- Experiment with Flavors: If you’re a fan of citrus, feel free to experiment with orange or lime zest in addition to or in place of lemon.
How to Store Lemon Cream Cheese Loaf
Once you’ve indulged in this delightful Lemon Cream Cheese Loaf, proper storage is key to keeping it fresh. If you have leftovers, cover the loaf with plastic wrap or place it in an airtight container. It can be stored at room temperature for up to two days. For longer storage, consider refrigerating it, where it can last up to one week.
If you want to prolong its life even further, you can freeze individual slices. Simply wrap them tightly in plastic wrap and then place them in a freezer-safe bag. This way, you can enjoy a slice whenever the craving strikes — just thaw it at room temperature, and it’s ready to go!
Variations of Lemon Cream Cheese Loaf
While the classic Lemon Cream Cheese Loaf is delightful on its own, there are many fun variations you can try to put your own spin on this recipe.
- Blueberry Lemon Cream Cheese Loaf: Add fresh blueberries into the batter before baking to give a burst of flavor and color.
- Glazed Lemon Cream Cheese Loaf: Top the cooled loaf with a simple lemon glaze made from powdered sugar and lemon juice for an additional zesty kick.
- Nutty Lemon Cream Cheese Loaf: Fold in some chopped nuts, such as walnuts or pecans, to add a delicious crunch.
- Herb-Infused: Try adding a pinch of fresh rosemary or thyme to the batter for a unique and sophisticated flavor profile that pairs surprisingly well with lemon.
- Coconut Lemon Cream Cheese Loaf: If you’re a coconut lover, feel free to stir in some shredded coconut for a tropical twist.
Frequently Asked Questions About Lemon Cream Cheese Loaf
What is a Lemon Cream Cheese Loaf?
A Lemon Cream Cheese Loaf is a moist cake made with lemon zest, juice, and cream cheese, resulting in a rich and flavorful treat.
How does Lemon Cream Cheese Loaf differ from normal pound cake?
While both are dense cakes, Lemon Cream Cheese Loaf incorporates cream cheese and lemon flavors, making it unique in taste and texture.
Can I make this recipe gluten-free?
Yes! You can use a gluten-free all-purpose flour blend in place of regular flour for a gluten-free option.
Can I use other citrus fruits?
Absolutely! Feel free to substitute lemon with other citrus fruits like lime or orange for a different flavor profile.
How can I enhance the lemon flavor?
For an extra kick, use both lemon juice and lemon extract; this will amplify the citrus notes in your loaf.
Lemon Cream Cheese Loaf
Ingredients
For the batter
- 3 large eggs, room temperature
- 1 cup granulated sugar (200 g)
- 8 ounces sour cream, room temperature (about 1 cup)
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- 2 teaspoons lemon extract
- 1/2 cup vegetable oil (109 g)
- 1 1/2 cups all-purpose flour (187.5 g)
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
For the cream cheese mixture
- 8 ounces cream cheese, room temperature
- 1/2 cup confectioners' sugar (62.5 g)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a loaf pan with nonstick cooking spray.
- Using a stand mixer, combine the eggs, granulated sugar, sour cream, lemon zest, lemon juice, and lemon extract on low speed, then gradually increase to medium-high until creamy.
- Drizzle in the vegetable oil while mixing.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt.
- Add the dry mixture to the wet mixture and stir until just combined, leaving some lumps.
Cream Cheese Mixture
- Beat the softened cream cheese until smooth, then add the confectioners' sugar and mix until fully combined.
Assembly
- Pour half of the lemon batter into the prepared loaf pan and spread it evenly.
- Dollop half of the cream cheese mixture on top and swirl gently with a butter knife.
- Pour in the remaining lemon batter, followed by the rest of the cream cheese mixture and swirl again.
Baking
- Bake for 75-80 minutes, checking for doneness at the 45-minute mark.
- If browning too quickly, cover loosely with aluminum foil.
- The loaf is done when a toothpick inserted comes out with a few crumbs.
- Let it cool in the pan for 30 minutes before transferring to a wire rack to cool completely.
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