1 teaspoon vanilla extract
1 ½ cups flour
2 ½ teaspoons flour
1 teaspoon salt
(8 oz) cream cheese, ⅓ cup powdered sugar
INSTRUCTIONS:
Preheat the oven to 350 degrees F and brush with plain breadcrumbs.
In a large bowl, add the sugar, eggs, cream, lemon zest, juice, vanilla and butter. Mix until smooth and blended.
Sift the flour, baking powder, and salt into bowl.
Slowly add the dry ingredients to the water until completely combined, then set aside.
For the cream cheese wrap: In a small bowl, mix cream cheese and powdered sugar until smooth.
Add half the batter to the prepared pan and spoon about half of the cream mixture on top, then stir with a spatula.
Spread a spoonful of the remaining dough and remaining cream mixture. Carefully roll them into a marble.
Bake the bread for 65-70 minutes, covering the last 20-30 minutes with foil to prevent the top from sticking.
Allow the bread to cool before cutting so that the cream can harden.
