Ingredients:
1 cup sugar
3 eggs
8 oz sour cream
½ cup canola oil
Zest of 2 lemons
Juice of 1 lemon
1 teaspoon vanilla extract
1 ½ cups flour
2 ½ teaspoons baking powder
1 teaspoon salt
1 (8 oz) package cream cheese, softened
⅓ cup powdered sugar
Directions:
Preheat oven to 350°F (175°C) and grease a standard loaf pan.
In a large bowl, add sugar, eggs, sour cream, lemon zest, lemon juice, vanilla extract, and canola oil. Mix until smooth and well combined.
In another bowl, sift together the flour, baking powder, and salt.
Slowly add the dry ingredients to the wet ingredients, mixing until fully combined. Set aside.
For the cream cheese swirl: In a small bowl, mix together the softened cream cheese and powdered sugar until smooth.
Add half of the batter to the prepared loaf pan. Spoon about half of the cream cheese mixture on top and swirl together with a knife.
Top with the remaining batter and spoon the remaining cream cheese mixture. Carefully swirl together to create a marbled look.
Bake for 65-70 minutes, covering with foil for the last 20-30 minutes to prevent the top from browning.
Allow the bread to fully cool before slicing to allow the cream cheese to set.
Prep Time: 15 minutes | Cooking Time: 65-70 minutes | Total Time: 80-85 minutes | Kcal: 340 kcal per slice | Servings: 10 servings
