Lemon Cheese Cake Loaf (Print Version)
# Ingredients:
→ Bread Base
01 -
1 1/2 cups of plain flour
02 -
1 tsp of baking powder
03 -
1/2 tsp of baking soda
04 -
A pinch of salt (1/4 tsp)
05 -
1/2 cup softened, unsalted butter (make sure it’s soft to the touch)
06 -
1 cup of white sugar
07 -
2 room-temperature large eggs
08 -
1/2 cup full-fat sour cream
09 -
Juice from 2 lemons (about 1/4 cup)
10 -
Zest from 2 lemons (about a tablespoon)
→ Cheesecake Swirl
11 -
4 oz (115g) very soft cream cheese
12 -
1/4 cup white sugar
13 -
1 egg yolk
14 -
1 tbsp fresh lemon juice
# Instructions:
01 -
Turn your oven on to 175°C (350°F) and let it warm up. Meanwhile, coat your 9×5-inch loaf pan with butter and a dusting of flour. This trick helps the loaf pop out super easily!
02 -
Grab a medium-sized bowl and whisk your flour, baking soda, baking powder, and salt together. Set it aside for now; this mix is your foundation.
03 -
In your biggest bowl, beat the softened butter and sugar till the mixture looks nice and fluffy, about 3 minutes. Add one egg at a time and mix well each time. Then, gently stir in the sour cream, lemon juice, and zest till it’s all blended.
04 -
Add the dry ingredients in small batches to your butter mixture, folding carefully after each addition. Don’t overdo it—stop mixing as soon as it’s combined to keep the batter light!
05 -
Using another bowl, beat the cream cheese, sugar, egg yolk, and lemon juice till it turns into a smooth and creamy mix. This will add that tasty swirl everyone loves.
06 -
Spread out half of the batter in your loaf pan. Spoon half the cream cheese mixture in dollops on top, swirling it slightly with a knife. Repeat the same with the leftover batter and cream cheese mix, making fun marbled patterns.
07 -
Put the pan into the oven and bake for about an hour. Test the center with a toothpick—it’s done if the toothpick comes out clean! Let it cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool off completely.
# Notes:
01 -
Want even more lemon flavor? Add a drizzle of lemon glaze once the bread’s cool.
02 -
Your cream cheese needs to be super smooth for silky swirls. Room temp cream cheese works best!