Preheat oven to 350°F and spray an 8½ x 4½-inch loaf pan with nonstick cooking spray.

In the bowl of a stand mixer with the paddle attachment, add eggs, sugar, sour cream, lemon zest, lemon juice, and lemon extract. Beat on low, then medium-high until creamy, scraping down as needed. Drizzle in oil gradually.

In a separate bowl, whisk flour, baking powder, and salt.

Add dry ingredients to wet and mix until just combined. Set aside for cream cheese swirl.

In a medium bowl, beat cream cheese until smooth. Mix in confectioners' sugar until well combined.

Pour half of batter into prepared pan, then top with half of cream cheese mixture. Swirl in with a knife. Add remaining batter and top with remaining cream cheese, swirling again.

Bake for 75 minutes until a toothpick comes out clean. Cool before slicing and serving.