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Lemon Loaf Cake with Cream Cheese Filling

Lemon Loaf Cake with Cream Cheese Filling

A soft, moist lemon loaf with a rich cream cheese ribbon in the middle and a sweet lemon drizzle on top. Easy to make with no stand mixer required.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Brunch, Dessert
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1/2 cup unsalted butter room temperature, softened
  • 1 cup white sugar granulated
  • 3 large eggs room temperature recommended
  • 2 tbsp lemon zest from about 2 fresh lemons
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp vanilla extract pure extract
  • 1 1/2 cups all-purpose flour spooned and leveled
  • 1/4 tsp salt fine table salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/3 cup sour cream full-fat
For the Cream Cheese Filling
  • 8 oz cream cheese full-fat block, room temperature
  • 1 large egg
  • 1/4 cup white sugar granulated
  • 3 tbsp all-purpose flour
For the Lemon Drizzle
  • 1/2 cup confectioners sugar sifted
  • 2 tbsp lemon juice adjust for desired consistency

Method
 

  1. Preheat your oven to 350°F (175°C). Coat an 8x4 inch loaf pan generously with non-stick spray and set aside.
  2. Beat the softened butter and white sugar together in a large mixing bowl with an electric mixer on medium speed for about 2 minutes, until pale and fluffy.
  3. Add the eggs one at a time, mixing between each addition. Scrape down the sides of the bowl as needed.
  4. Add the lemon juice, lemon zest, sour cream, and vanilla extract. Beat for one more minute until combined.
  5. In a separate bowl, whisk together the flour, salt, baking soda, and baking powder. Add this dry mixture to the wet batter in two additions, mixing gently after each. Stop mixing as soon as no dry streaks remain.
  6. In a clean bowl, beat the softened cream cheese, egg, sugar, and flour together with an electric mixer until completely smooth, about 2 minutes.
  7. Pour half the cake batter into the prepared loaf pan and spread into an even layer. Drop the cream cheese filling over the batter in tablespoon-sized dollops across the surface.
  8. Cover with the remaining cake batter and smooth gently to the edges. Do not press down on the cream cheese layer.
  9. Bake for approximately 50 minutes, until the center feels firm and springs back when lightly pressed. If the top darkens early, tent loosely with foil. Let cool completely on a wire rack before slicing.
  10. Stir together the confectioners sugar and lemon juice until smooth. Use a fork to drizzle the glaze in thin lines across the top of the cooled loaf.

Notes

Use full-fat block cream cheese only. Low-fat versions contain excess moisture and will cause the center to sink. Spoon and level your flour rather than scooping directly from the bag. Both butter and cream cheese must be fully at room temperature before mixing. Store wrapped in plastic wrap in the refrigerator for up to 5 days. To freeze, wrap tightly and place in a zip-top freezer bag for up to 3 months. Thaw at room temperature before serving.