A delightful lemon and cream cheese loaf.

Scale

1¾ cups all-purpose flour

1½ teaspoons baking powder

½ teaspoon salt

¾ cup (1½ sticks) unsalted butter, softened

1½ cups granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup sour cream

⅓ cup fresh lemon juice

1 tablespoon lemon zest

4 ounces cream cheese, softened

¼ cup powdered sugar

1 tablespoon milk

Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.

In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, cream together butter and granulated sugar until light and fluffy.

Beat in eggs one at a time, then stir in vanilla extract.

In a small bowl, whisk together sour cream, lemon juice, and lemon zest.

Add dry ingredients to wet ingredients alternately with sour cream mixture, beginning and ending with dry ingredients. Mix until just combined.

In a separate small bowl, beat cream cheese, powdered sugar, and milk until smooth.

Pour half of the batter into the prepared loaf pan. Spoon cream cheese mixture over the batter. Top with remaining batter. Swirl with a knife.

Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.

Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Make sure all ingredients are at room temperature for best results.

Do not overmix the batter.

Keywords: Lemon Cream Cheese Loaf, Lemon Bread, Cream Cheese Bread, Loaf Cake