In a large bowl mix softened butter and sugar for about 2 minutes at high speed. Add eggs, lemon zest, vanilla, and lemon extract and mix for 2 more minutes. Add sour cream and lemon juice and mix just to combine. Running your mixer on low, mix in dry ingredients.
To assemble the loaf, spread about ½ half of lemon cake mixture into the bottom of prepared pan. Using a spoon, dollop the cream cheese mixture over the cake layer, but do not go all the way to the edges. Using the back of the spoon, gently smooth the top. Cover cream cheese filling with cake mixture. The cake batter is thick so it is the best to dollop over the top, then gently spread, again using the back of the spoon.
Sprinkle streusel crumbs on top and bake about 55-70 minutes or until the center has set. Cool 5-10 minutes in the pan, then transfer on a rack to cool completely.
Meanwhile, prepare the glaze. Stir powdered sugar with lemon juice. Start with 1 teaspoon of the juice and gradually add more until desired consistency has reached. Drizzle over the cake and serve.
Enjoy!
Ingredients
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