Ingredients
2 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon baking powder
2 tablespoons lemon zest
1 cup sour cream
8 oz softened cream cheese
1 1/4 cups granulated sugar
2 large eggs
1/4 cup milk powder
1 tablespoon lemon juice
Non-stick spray for greasing the pan
Instructions
Preheat oven to 325°F (160°C). Grease a 9×5-inch loaf pan with non-stick spray
Combine 2 cups flour, 1/2 cup cornstarch, 1 tbsp baking powder, and 2 tbsp lemon zest in bowl A
In bowl B, mix 8 oz softened cream cheese with 1 1/4 cups sugar until pale yellow and airy
Add 2 large eggs one at a time, blending fully after each addition until smooth
Gradually incorporate dry ingredients into cream cheese mixture in thirds, alternating with 1 cup sour cream
Add 1/4 cup milk powder and 1 tbsp lemon juice to batter; fold gently to avoid overmixing
Pour into prepared pan and smooth top with offset spatula. Tap pan to release air bubbles
Bake 55 minutes or until toothpick inserted 2 inches from edge comes out with crumbs but no wet center
Notes
Use aluminum-free baking powder for better rise
Grate lemon zest directly over the dry ingredients using a microplane
Full-fat sour cream recommended for optimal moisture
For a milder sweetness, substitute coconut sugar for granulated sugar
When serving at brunch, cut the loaf thickly to showcase the marbled pattern
Baked in a convection oven, but standard oven results are equally satisfying
Store in an airtight container to maintain moisture for up to 2 days
- Prep Time: 20
- Cook Time: 55
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: Contemporary American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 25g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 110mg