Ingredients
Scale
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 8 oz cream cheese, softened
- ¾ cup granulated sugar
- ⅓ cup vegetable oil
- ¼ cup fresh lemon juice
- 2 tablespoons lemon zest
Instructions
- Preheat oven to 350°F and generously butter your loaf pan for consistent heat distribution.
- Cream cheese and sugar until light and fluffy, 2-3 minutes with electric mixer, incorporating air for lighter texture.
- Add wet ingredients – beat in eggs one at a time, then oil, lemon juice, and zest until combined. In separate bowl, whisk flour, baking soda, and salt.
- Combine mixtures – slowly add dry ingredients to wet, stirring just until combined. Don’t overmix; lumps will disappear during baking.
- Pour and bake – transfer batter to prepared pan, tap to release air bubbles. Bake 50-60 minutes, covering with foil last 20-30 minutes to prevent browning.
- Cool properly – rest in pan 10-15 minutes, then turn onto wire rack. Cool completely before slicing for best texture.
Notes
Use an instant-read thermometer for perfect doneness. Quick breads like Banana Bread or Lemon Loaf are done when they reach an internal temperature of 200 to 205°F.