Lemon Cream Cheese Bread (Print Version)
# Ingredients:
→ Bread Batter
01 -
1 cup sugar
02 -
3 eggs
03 -
8 oz sour cream
04 -
½ cup canola oil
05 -
Zest of 2 lemons
06 -
Juice of 1 lemon
07 -
1 teaspoon vanilla extract
08 -
1 ½ cups flour
09 -
2 ½ teaspoons baking powder
10 -
1 teaspoon salt
→ Cream Cheese Swirl
11 -
1 (8 oz) package cream cheese, softened
12 -
⅓ cup powdered sugar
# Instructions:
01 -
Preheat oven to 350 degrees F and grease a standard loaf pan.
02 -
In a large bowl, add sugar, eggs, sour cream, lemon zest, juice, vanilla, and oil. Mix until smooth and well combined.
03 -
In another bowl, sift together flour, baking powder, and salt.
04 -
Slowly add the dry ingredients to the wet until fully combined, then set aside.
05 -
For the cream cheese swirl: In a small bowl, mix together the cream cheese and powdered sugar until smooth.
06 -
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.
07 -
Top with the rest of the batter and spoon the remaining cream cheese mixture. Carefully swirl together with a knife to create a marbled look.
08 -
Bake bread for 65-70 minutes, covering with foil for the last 20-30 minutes to prevent the top from browning.
09 -
Allow the bread to fully cool before slicing to allow the cream cheese to set.
# Notes:
01 -
The cream cheese swirl makes this bread extra moist and creates a beautiful marbled effect.
02 -
Cover the bread with foil during the last part of baking to prevent over-browning.
03 -
For the brightest lemon flavor, use fresh lemons for both zest and juice.
04 -
Make sure the cream cheese is truly softened to room temperature for the smoothest swirl.