Prep the Oven & Pan:

Preheat the oven to 350°F (175°C).

Grease a standard loaf pan and set aside.

Mix Wet Ingredients:

In a large bowl, combine the sugar, eggs, sour cream, canola oil, lemon zest, lemon juice, and vanilla.

Whisk until smooth and fully blended.

Combine Dry Ingredients:

In a separate bowl, sift together the flour, baking powder, and salt.

Gradually add the dry mixture to the wet ingredients, mixing just until incorporated. Set aside.

Prepare Cream Cheese Swirl:

In a small bowl, beat the softened cream cheese and powdered sugar until creamy and lump-free.

Layer & Swirl:

Pour half of the batter into the prepared loaf pan.

Dollop half of the cream cheese mixture on top and gently swirl with a knife.

Repeat with the remaining batter and cream cheese, swirling again for a marbled effect.

Bake:

Bake for 65–70 minutes, covering with foil during the last 20–30 minutes to prevent over-browning.

The bread is done when a toothpick inserted comes out clean (avoiding the cream cheese swirl).

Cool & Serve:

Let the bread cool completely before slicing—this helps the cream cheese set.