Zesty Lemon Cheese Loaf (Print Version)
# Ingredients:
→ For the Bread
01 -
1 1/2 cups plain flour
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1/4 teaspoon salt
05 -
1/2 cup unsalted butter, softened until slightly pliable
06 -
1 cup white sugar
07 -
2 large eggs, warmed to room temperature
08 -
1/2 cup thick sour cream
09 -
1/4 cup fresh lemon juice (roughly 2 medium lemons)
10 -
1 tablespoon grated lemon peel (from around 2 lemons)
→ For the Cream Cheese Swirl
11 -
4 oz (115g) cream cheese, softened until completely smooth
12 -
1/4 cup white sugar
13 -
1 large egg yolk
14 -
1 tablespoon fresh lemon juice
# Instructions:
01 -
Heat your oven to 175°C (350°F). Take your 9×5-inch loaf pan and smear it with butter then dust with flour so your bread won't stick when it's done.
02 -
Grab a medium bowl and mix your flour, baking powder, baking soda, and salt together. This combo will help your bread rise just right.
03 -
In a big bowl, mix your soft butter and sugar till it's fluffy and pale, about 3 minutes should work. Drop in eggs one by one, mixing after each. Then gently stir in sour cream, lemon juice, and zest till everything's nicely blended.
04 -
Slowly add your dry stuff to your wet mix, folding gently. Don't mix too much or your bread won't be soft and fluffy!
05 -
In another bowl, mix your soft cream cheese, sugar, egg yolk, and lemon juice till it's smooth as silk. This will make those yummy swirls in your bread.
06 -
Put half your bread mix into the pan. Spoon half the cream cheese mix on top in dollops, then swirl with a knife. Add the rest of the bread mix, then the cream cheese, and swirl again to make pretty patterns.
07 -
Pop it in the oven for 55-65 minutes. Stick a toothpick in the middle to check if it's done. Let it sit in the pan for 10 minutes, then move to a wire rack to cool all the way.
# Notes:
01 -
Try adding a simple lemon drizzle on top after the bread cools for extra zing
02 -
Your cream cheese must be really soft to get smooth, lump-free swirls throughout