Lemon Loaf with Cheesecake Swirl
This Lemon Loaf with Cheesecake Swirl is tender, sweet, and full of a creamy cheesecake swirl that makes this cake out of the world delicious.
Servings 12 Slices
Calories 376kcal
Equipment
- mixing bowls
- Hand mixer
- Loaf pan
- cooling rack
Ingredients
- 15.25 ounces lemon cake mix lemon cake mix
- 3.4 ounces instant pudding & pie filling mix nstant pudding & pie filling mix
- 1 cup water
- ½ cup vegetable oil
- 4 eggs divided
- 6 ounces cream cheese softened
- ¼ cup sugar
- ½ teaspoon vanilla extract
- 3 tablespoons flour
Glaze
- 1 cup powdered sugar
- Juice of half a lemon
Instructions
- Preheat oven to 350 degrees.
- Lightly spray a bread loaf pan with non-stick spray.
- In a large bowl whisk together the cake mix, dry pudding mix, water, oil and 3 eggs until well combined.
- In a medium bowl combine the cream cheese, 1 egg, sugar, vanilla and flour. Whisk together until smooth.
- Pour half of the lemon batter in the loaf pan.
- Pour all of the cream cheese mixture ontop of the lemon cake batter.
- Pour the remaining cake batter ontop of the cream cheese mixture.
- Bake 45 to 50 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes; run a butter knife around the edge of the pan to loosen.
- Carefully remove the cake from the pan and onto a cooling rack to cool completely.
- Make the glaze.
- Combine the powdered sugar with the juice from half a lemon. The glaze will be thick, but that is okay.
- Pour the glaze over the cake.
- Slice and serve!
Notes
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving: 1Serving | Calories: 376kcal | Carbohydrates: 54g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 380mg | Potassium: 60mg | Fiber: 1g | Sugar: 37g | Vitamin A: 270IU | Calcium: 99mg | Iron: 1mg