Lemon Loaf Cake with Cream Cheese Stuffing! (2024)

5 from 7 votes

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

For Cake

• 1/2 cup butter room temperature
• 1 cup white sugar
• 3 large eggs
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla
• 1 1/2 cups all purpose white flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/3 cup sour cream

For Cream Cheese Filling

• 8 ounces cream cheese at room temperature
• 1 large egg
• 1/4 cup sugar
• 3 tablespoons all purpose white flour

Lemon Drizzle

• 1/2 cup confectioners sugar
• 2 tablespoons lemon juice

• Preheat oven to 350 degrees. Spray a 8 x 4 loaf pan with non stick spray.

• Using an electric mixer cream the butter and sugar together until light and fluffy, about two minutes.

• Add eggs one at a time. Scrape down the bowl. Add lemon juice, lemon zest, sour cream and vanilla. Beat for an additional minute.

• Combine flour, salt, baking soda and baking powder. Add to butter mixture half at a time beating after each addition.

For cream cheese filling

• Using an electric mixer combine all ingredients. Beat until no visable lumps appear. About two minutes.

• Pour half of the cake batter into prepared loaf pan. Top with all of the cream cheese mixture. (You may want to drop in tablespoons rather than spread around to avoid pressing it into the cake batter.) Top with remaining cake batter.

• Bake for about 50 minutes or until top feels firm and sides are a very light brown.

• Allow cake to cool.

• In small bowl combine confectioners sugar and lemon juice until no lumps appear. Using a fork drizzle over cooled cake.

• Store leftover loaf in plastic wrap in the refridgerator for up to 5 days. Can be frozen for up to 3 months. Thaw at room temp.