Lemon Cream Cheese Loaf
A delightful and moist cake that combines the tartness of lemons with the richness of cream cheese, perfect for any gathering.
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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Notes
Store leftovers covered with plastic wrap at room temperature for up to two days or in the refrigerator for up to a week. Freeze slices for longer storage.