This visually stunning creation boasts a beautifully marbled pattern, making it a perfect addition to breakfast, brunch, or as a sweet snack or dessert option.
Ingredients & Substitutions
- Room Temperature Ingredients: Ensure eggs and sour cream are at room temperature for optimal texture and consistency in the final loaf.
- Sour Cream: Incorporating sour cream adds a subtle tanginess and enhances the overall quality and texture of the loaf. Alternatively, plain full-fat yogurt or buttermilk can be used as substitutes, though they may slightly alter the final outcome.
- Lemon Flavor: Utilize a combination of lemon zest, lemon juice, and lemon extract for a robust lemon flavor. Freshly squeezed lemon juice is recommended for the best taste. In the absence of lemon extract, additional lemon zest can be used as a substitute.
- Cream Cheese Swirl: Create the decadent swirl with an 8-ounce block of cream cheese and confectioners’ sugar.
Can I Use a Different Sized Pan?
Absolutely! While an 8½ x 4½-inch loaf pan is ideal, an 8×8-inch or 9×9-inch square baking dish, or even a bundt pan, can be used as alternatives. Keep in mind that baking time and texture may vary depending on the size and shape of the pan used. It’s advisable to monitor the loaf closely during baking and conduct toothpick tests for doneness.
How to Store Lemon Cream Cheese Marble Loaf
The loaf can be stored at room temperature for 1-2 days. For extended storage, refrigerate the loaf in a covered container for up to 5 days.
Can I Freeze Lemon Cream Cheese Marble Loaf?
Yes! For longer-term storage, freeze the loaf after it has cooled completely. Wrap it tightly in plastic wrap and then aluminum foil before placing it in the freezer. Label and date the loaf, and it can be stored for up to 2-3 months.
Ingredients
Lemon Loaf
- 3 large eggs, room temperature
- 1 cup (200 grams) granulated sugar
- 8 ounces (about 1 cup) sour cream, room temperature
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- 2 teaspoons lemon extract
- ½ cup (110 grams) vegetable oil
- 1 ½ cups (190 grams) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
Cream Cheese Swirl
- 8 ounces/230 g cream cheese, room temperature
- ½ cup (65 grams) confectioners’ sugar
Instructions
Lemon Loaf
- Preheat the oven to 350°F (175°C) and grease an 8½ x 4½-inch loaf pan with nonstick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, combine eggs, sugar, sour cream, lemon zest, lemon juice, and lemon extract. Begin mixing on low speed, gradually increasing to medium-high, until creamy. Scrape down the sides of the bowl as needed.
- Slowly drizzle in vegetable oil while continuing to mix.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add the flour mixture to the wet ingredients and mix until just combined. Some lumps are acceptable. Set aside while preparing the cream cheese mixture.
Cream Cheese Swirl
- In a medium bowl, beat cream cheese until smooth. Add confectioners’ sugar and beat until well combined.
Assembly
- Pour half of the batter into the prepared loaf pan and top with half of the cream cheese mixture.
- Use a butter knife to gently swirl the cream cheese mixture into the batter.
- Pour in the remaining batter and top with the remaining cream cheese mixture. Swirl gently with the butter knife.
- Bake for 75-80 minutes, or until a toothpick inserted into the center comes out with only a few crumbs. Check the loaf at 45 minutes; if it’s browning too quickly, cover loosely with foil.
- Allow the loaf to cool completely before serving, approximately 30 minutes.
- Enjoy this delightful Lemon Cream Cheese Marble Loaf as a perfect treat any time of the day!
