Bright, Tangy & Dreamy—Better Than Banana Bread and Perfect for Easter Brunch 🌼
Forget banana bread—this Creamy Lemon Loaf Cake is your new spring obsession. Moist, zesty, and loaded with lemon flavor, it’s got everything you want in a loaf: richness from sour cream, lightness from lemon zest and juice, and a hidden layer of sweet, tangy cream cheese baked right in. Whether you’re prepping for Easter, a spring shower, or just treating yourself, this cake will absolutely shine.
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Creamy Lemon Loaf Cake Recipe Overview
This loaf cake is like lemon cheesecake meets lemon bread—in the best way. It’s rich, yet light. Moist, but not dense. Sweet, with a zing of lemon in every bite. A ribbon of cream cheese runs through the middle, melting into the crumb and adding a luscious surprise.
- Flavor: Bright lemony zing with rich cream cheese sweetness
- Texture: Moist, tender, with a creamy center and golden edges
- Perfect For: Easter brunch, spring tea parties, weekend treats
- Bonus: No mixer needed and it freezes like a dream!
Ingredients List
Cake:
- 1 cup granulated sugar
- 3 large eggs
- 8 oz sour cream
- ½ cup canola oil (or vegetable oil)
- Zest of 2 lemons
- Juice of 1 lemon
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 2½ tsp baking powder
- 1 tsp salt
Cream Cheese Swirl:
- 8 oz cream cheese, softened
- ⅓ cup powdered sugar
Necessary Tools for Preparation
- Mixing bowls
- Whisk or electric mixer
- 9×5-inch loaf pan
- Rubber spatula
- Microplane or zester
- Toothpick for doneness
Step-by-Step Instructions Creamy Lemon Loaf Cake
- Preheat the Oven
Preheat to 350°F (175°C). Grease and line your loaf pan with parchment paper. - Make the Cream Cheese Swirl
In a bowl, beat softened cream cheese with powdered sugar until smooth. Set aside. - Mix Wet Ingredients
In a large bowl, whisk together sugar, eggs, sour cream, oil, lemon zest, lemon juice, and vanilla extract. - Add Dry Ingredients
Sift in the flour, baking powder, and salt. Stir until just combined—do not overmix. - Layer the Batter
Pour half the batter into the loaf pan. Spread cream cheese mixture evenly over it. Top with the remaining batter. - Bake
Bake for 55–65 minutes, or until golden and a toothpick comes out clean (test near the center but not in the cream cheese). - Cool and Slice
Let cool in the pan for 10–15 minutes, then transfer to a wire rack. Serve warm or chilled.
Tips for Perfecting the Creamy Lemon Loaf Cake Recipe
- Don’t overmix once the flour goes in—this keeps the loaf fluffy.
- If your cream cheese is too cold, microwave in 10-second bursts to soften.
- Let the loaf cool completely before slicing for clean layers.
- Add a simple lemon glaze for extra wow (1 cup powdered sugar + 1–2 tbsp lemon juice).
What to Serve With It
- A mimosa or iced lemon tea
- Fresh berries or a berry compote
- Whipped cream or Greek yogurt
- Served warm with a pat of butter (yes, really!)
Storage Instructions
- Room Temp: Store in an airtight container for 2 days
- Fridge: Keeps for 5 days (especially great chilled!)
- Freezer: Freeze whole or sliced for up to 2 months—wrap well
General Information
- Occasions: Easter, spring brunch, afternoon tea, potluck favorite
- Why You’ll Love It: Easy, vibrant, with a surprise creamy center
- Texture Tip: Bake until golden and let cool before slicing to avoid cream cheese oozing
FAQ
Can I use Greek yogurt instead of sour cream?
Yes! Use full-fat Greek yogurt for a similar texture and tang.
Can I double the recipe?
Definitely—just use two loaf pans or a bundt pan and adjust the bake time accordingly.
What if I don’t have powdered sugar?
You can make your own by blitzing granulated sugar in a blender or skip the swirl for a simpler loaf.
Can I add a glaze?
YES! Mix 1 cup powdered sugar with 1–2 tbsp lemon juice and drizzle over the cooled loaf.
Conclusion Creamy Lemon Loaf Cake
This Creamy Lemon Loaf Cake is sunshine in loaf form: soft, citrusy, and creamy in all the right places. Whether you’re baking for a holiday or just because—you’ll never look at banana bread the same again.
Tried it? Share your slice on Pinterest @poulefrecipe and tag us—we’d love to see your Easter bakes!
More Spring Brunch Stars:
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Creamy Lemon Loaf Cake 🍋💛
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Creamy Lemon Loaf Cake is a moist, citrusy loaf with a hidden cream cheese swirl—perfect for brunch, Easter, or anytime you need a sweet, sunny slice.
Ingredients
Cake:
-
1 cup granulated sugar
-
3 large eggs
-
8 oz sour cream
-
½ cup canola oil
-
Zest of 2 lemons
-
Juice of 1 lemon
-
1 tsp vanilla extract
-
1½ cups all-purpose flour
-
2½ tsp baking powder
-
1 tsp salt
Swirl:
-
8 oz cream cheese
-
⅓ cup powdered sugar
Instructions
-
Preheat oven to 350°F. Grease loaf pan.
-
Beat cream cheese + powdered sugar until smooth. Set aside.
-
Whisk sugar, eggs, sour cream, oil, lemon zest/juice, vanilla.
-
Stir in flour, baking powder, and salt.
-
Pour half batter into pan, layer cream cheese, top with remaining batter.
-
Bake 55–65 min. Cool before slicing.
Notes
Use full-fat sour cream or yogurt. Add glaze for extra lemon pop. Freezes well.
- Prep Time: 15
- Cook Time: 60
- Category: Cake
- Method: Baking
- Cuisine: American
