Lemon Cream Cheese Swirl Loaf Cake


1/8 cup sour cream
1/4 cup sugar
3 large eggs
1/2 cup canola oil
Juice of 2 lemons
Zest of 1 lemon
1/8 teaspoon vanilla extract
1/2 cup all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon salt
4 ounces cream cheese, softened


Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a large bowl, whisk together the sugar and eggs until well combined.
Add sour cream, canola oil, lemon juice, lemon zest, and vanilla extract. Mix until smooth.
In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
In a small bowl, beat the softened cream cheese until smooth.
Pour half of the batter into the prepared loaf pan. Spoon the cream cheese over the batter, then gently swirl it into the batter using a knife or skewer.
Pour the remaining batter over the cream cheese layer, smoothing the top with a spatula.
Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice and serve.


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