Lemon Cream Cheese Bread (Print Version)
# Ingredients:
01 -
Sugar: 1 cup.
02 -
Eggs: 3 large.
03 -
Sour cream: 8 oz.
04 -
Canola oil: 1/2 cup.
05 -
Lemon zest: from 2 lemons.
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Lemon juice: from 1 lemon.
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Vanilla extract: 1 teaspoon.
08 -
All-purpose flour: 1 1/2 cups.
09 -
Baking powder: 2 1/2 teaspoons.
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Salt: 1 teaspoon.
11 -
Cream cheese, softened: 1 (8 oz) package.
12 -
Powdered sugar: 1/3 cup.
# Instructions:
01 -
Preheat your oven to 350°F (175°C) and grease a loaf pan.
02 -
In a large bowl, mix together the sugar, eggs, sour cream, lemon zest, lemon juice, vanilla extract, and canola oil until smooth and well combined.
03 -
In a separate bowl, sift the flour, baking powder, and salt together.
04 -
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Set the batter aside.
05 -
In a small bowl, beat the softened cream cheese and powdered sugar until smooth.
06 -
Pour half of the batter into the prepared loaf pan. Layer with half of the cream cheese mixture, swirling it through the batter with a knife. Add the remaining batter and swirl in the rest of the cream cheese mixture for a marbled effect.
07 -
Bake for 65 to 70 minutes. Cover with foil during the last 20-30 minutes to prevent over-browning. Test for doneness with a toothpick; it should come out clean.
08 -
Let the bread cool completely in the pan to ensure the cream cheese swirl sets before slicing.
# Notes:
01 -
This bread has a moist, soft texture with a bright lemon flavor and a rich cream cheese swirl, making it ideal for breakfast, dessert, or a snack.