This easy Lemon Cheesecake Loaf recipe is the perfect dessert for lemon lovers. It combines an easy shortcut of lemon cake mix and lemon instant pudding for a light and tangy base, and the cheesecake filling is swirled throughout the loaf for a delicious surprise in every bite. The cake is topped with a simple tangy and sweet icing which adds the perfect finishing touch.
This cake is very lemony, and it featured the best-ever cheesecake layer that is swirled into the loaf, which makes it the most amazing combination of lemon cake and creamy cheesecake!
With its simple ingredients and straightforward method, this cake is a breeze to make so you’ll find yourself making it over and over again. Whether you’re looking for a quick and easy dessert for a special occasion or just want a sweet treat to enjoy at home, this lemon cheesecake loaf is sure to be a hit!
I love using easy shortcuts when I’m baking, and this lemon loaf appears on the menu all year round but we love it, especially around the spring holidays. You should also check out my cute Peep Poke Cake, and this delicious Lime Jello Poke Cake.
Key Ingredients
Here’s what you’ll need to make this lemon loaf with cream cheese:
- Cake Mix: You will need one box of lemon cake mix, do not try and substitute it with white or yellow cake mix and add lemon juice to it because it won’t be the same.
- Instant Pudding: For a very lemony lemon cake, I’m also adding a box of lemon instant pudding to the cake batter.
- You will also need large eggs, granulated sugar, vanilla, vegetable oil, and a block of full fat cream cheese.
Complete list of ingredients with quantities and instructions is located in the recipe card below
How To Make Lemon Cheesecake Loaf
Before you start, preheat the oven to 350°F/180°C (160°C fan oven), and lightly spray a loaf pan with non-stick baking spray.
- Begin by whisking together the cake mix, instant pudding mix, water, oil, and 3 eggs in a large bowl until fully combined.
- In a separate medium bowl, combine the cream cheese, 1 egg, sugar, vanilla, and flour, whisking until smooth.
- Pour half of the lemon batter into a loaf pan, followed by all of the cream cheese mixture. Then, pour the remaining cake batter on top of the cream cheese mixture. Bake the cake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool for 10 minutes before running a butter knife around the edge of the pan to loosen. Carefully remove the cake from the pan and place it on a cooling rack to cool completely.
- To make the icing, combine the powdered sugar with the juice from half a lemon. The glaze will be thick, which is okay.
- Pour the glaze over the cake and allow it to set before slicing and serving.
Tips For Making The Best Lemon Cheesecake Loaf
- Use fresh ingredients: Use fresh lemon juice for the icing, and fresh eggs and fresh cream cheese for the cake for the best results.
- Make Poppy Seed Loaf: Just add 2 tablespoons of poppy seeds to the cake mixture if desired.
- Don’t overmix the batter: Avoid overmixing the cake batter as it can cause the cake to become dense and heavy. A few lumps in the batter is ok.
- I prefer to use one large loaf pan to make the cake, but 2 smaller pans can also be used but make sure to adjust the baking time accordingly.
- Properly layer the batter: Layer the lemon cake batter first, then add the cheesecake mixture on top, and finish with the remaining cake batter to get a nice cheesecake swirl!
- Cool the cake before glazing: Let the cake cool completely before adding the glaze. This will prevent the glaze from melting and sliding off the cake.
- Let the glaze set: Allow the glaze to set on the cake before slicing and serving. This will allow the glaze to thicken and stick to the cake batter.
Recipe FAQs
While you can technically substitute the lemon cake mix with a yellow or white cake mix, it will change the overall flavor profile of the recipe and won’t be as lemoney. We recommend sticking with the lemon cake mix for the best results.
Yes, you can use low-fat cream cheese in the cheesecake mixture. However, keep in mind that it may alter the texture and taste slightly. I prefer a block of full fat cream cheese for this recipe.
Yes, you can freeze this cake for up to 2 months. Wrap the cooled cake (no icing) tightly in plastic wrap and then in aluminum foil before freezing. Allow the cake to thaw in the refrigerator before adding the glaze and serving.
While the glaze adds an extra layer of flavor to the cake, you can omit it if you prefer. The cake will still taste delicious without it.
This lemon cheesecake swirl loaf cake is a delightful treat that is sure to please any lemon or cheesecake lover. With its tangy lemon flavor, rich cheesecake swirl, and moist cake texture, it’s perfect for any occasion, from a lazy afternoon tea to a special celebration. Whether you’re an experienced baker or a novice, this recipe is easy to follow and yields impressive results.
We hope you enjoy making and devouring this delicious lemon cheesecake swirl loaf cake as much as we do!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Lemon Cheesecake Loaf
Ingredients
- 1 15.25 ounce box lemon cake mix
- 1 3.4 ounce box lemon instant pudding not the cook-and-serve
- 1 cup water
- ½ cup vegetable oil
- 4 large eggs at room temperature, divided
- 6 ounces cream cheese softened
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- 3 tablespoons all purpose flour
For the glaze:
- 1 cup powdered sugar
- ½ lemon juiced
Instructions
- Before you start, preheat the oven to 350°F/180°C (160°C fan oven), and lightly spray a loaf pan with non-stick baking spray.
- Begin by whisking together the cake mix, instant pudding mix, water, oil, and 3 eggs in a large bowl until fully combined.
- In a separate medium bowl, combine the cream cheese, 1 egg, sugar, vanilla, and flour, whisking until smooth.
- Pour half of the lemon batter into a loaf pan, followed by all of the cream cheese mixture.
- Then, pour the remaining cake batter on top of the cream cheese mixture.
- Bake the cake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, allow the cake to cool for 10 minutes before running a butter knife around the edge of the pan to loosen. Carefully remove the cake from the pan and place it on a cooling rack to cool completely.
- To make the icing, combine the powdered sugar with the juice from half a lemon. The glaze will be thick, which is okay.
- Pour the glaze over the cake and allow it to set before slicing and serving.
Notes
- Use fresh ingredients: Use fresh lemon juice for the icing, and fresh eggs and fresh cream cheese for the cake for the best results.
- Make Poppy Seed Loaf: Just add 2 tablespoons of poppy seeds to the cake mixture if desired.
- Don’t overmix the batter: Avoid overmixing the cake batter as it can cause the cake to become dense and heavy. A few lumps in the batter is ok.
- I prefer to use one large loaf pan to make the cake, but 2 smaller pans can also be used but make sure to adjust the baking time accordingly.
- Properly layer the batter: Layer the lemon cake batter first, then add the cheesecake mixture on top, and finish with the remaining cake batter to get a nice cheesecake swirl.
- Cool the cake before glazing: Let the cake cool completely before adding the glaze. This will prevent the glaze from melting and sliding off the cake.
- Let the glaze set: Allow the glaze to set on the cake before slicing and serving. This will allow the glaze to thicken and stick to the cake batter.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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