This Lemon Cheesecake Swirl Loaf Cake is a delightful combination of tangy lemon cake and creamy cheesecake, swirled together in a moist and tender loaf. Easy to make with simple ingredients, it's perfect for a sweet snack or dessert. Try it with a zesty lemon glaze for an extra burst of flavor!
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.