The loaf cake could be the unsung hero of the baking industry. They look great no matter the time of day and are really understated. Is it a birthday cake? Sure thing! With a swirl of creamy cheese in the middle and a sprinkle of lemon zest on top, this dense and savory bread is called Lemon Cream Cheese Bread. You won’t be disappointed; it’s fantastic!
Things required
one-fourth cup sugar
three ovules
1/2 cup of canola oil, 1/8 cup of sour cream
Two squeezes of lemon juice
Zest from a fresh lemon
1 and a half teaspoons of vanilla extract
2 and 1/4 teaspoons of baking powder, 1/2 cup of flour
a teaspoon of sea salt
A single 8-oz tub of whipped cream
Three quarters of a cup of powdered sugar
Cream Cheese and Lemon Bread Recipe
Grease a standard loaf pan and preheat the oven to 350 degrees Fahrenheit.
In a large bowl, mix together the sugar, eggs, sour cream, oil, zest, juice, and vanilla extract of the lemon. Add all the ingredients and stir until combined.
Use a separate dish to sift the salt, baking soda, and flour.
Verify that all ingredients are well combined after the wet and dry parts have been gradually combined.
When it comes to the cream cheese swirl: Mix the powdered sugar and cream cheese together in a small bowl until they are completely smooth.
Pour half of the cream cheese mixture over the batter and use a knife to swirl it together. Spoon half of the batter into the pan that has been prepared.
Sprinkle the leftover cream cheese mixture over the remaining batter. To get a marbled look, combine the materials gradually.
Cover the bread with foil for the last 20-30 minutes of baking, which should take 65-70 minutes, to prevent the top from browning.
Allow the bread to cool entirely before slicing it to allow the cream cheese to set.