1. Prep & Preheat
Preheat oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan (or line with parchment).
2. Make the Lemon Batter
In a large bowl, whisk together sugar, eggs, sour cream, oil, lemon zest, lemon juice, and vanilla until smooth.
In a separate bowl, sift flour, baking powder, and salt.
Gradually fold dry ingredients into wet until just combined. Don’t overmix!
3. Make the Cream Cheese Filling
In a small bowl, beat cream cheese and powdered sugar until smooth and fluffy.
4. Layer & Swirl
Pour half the batter into the loaf pan.
Drop half the cream cheese mixture in dollops over the batter.
Use a butter knife or skewer to gently swirl (don’t overmix—you want distinct ribbons).
Repeat with remaining batter and cream cheese. Swirl again lightly.
✨ Tip: Less swirling = cleaner marbling. More swirling = dreamy veins of cream cheese.
5. Bake to Perfection
Bake 65–70 minutes, or until a toothpick inserted near the center comes out clean.
Cover with foil at 45 minutes to prevent over-browning.
Cool in pan 15 minutes, then transfer to a wire rack.
🍋 Optional: Dust with powdered sugar or drizzle with lemon glaze once cooled.
Serving Suggestions & Pro Tips
Best served: Slightly warm or at room temperature
Pair with: Hot coffee, Earl Grey tea, or vanilla ice cream
Storage: Keeps covered at room temp 2 days or refrigerated 5 days
Freeze: Slice and freeze for up to 2 months—thaw at room temp
Make it gluten-free: Use 1:1 GF flour blend (like Bob’s Red Mill)
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