Imagine biting into a slice of moist lemon cake, only to discover a heavenly cream cheese filling that complements the citrusy flavor. That’s exactly what you’ll get with this Lemon Cream Cheese Swirl Cake, a dessert that’s simple to make but tastes incredibly delicious. It’s one of my personal favorites and a go-to option for various occasions, from brunches and picnics to birthday parties and more.

The cake’s sweet, tangy, and creamy taste is sure to please everyone, and the lemon glaze on top adds the perfect finishing touch. If you love lemon desserts, be sure to check out our other recipes for Starbucks Copycat Lemon Loaf and Lemon Cream Cheese Coffee Cake.

Key Ingredients You’ll Need

Lemon: Will need lemon cake mix, lemon instant pudding mix, and freshly squeezed lemon juice.

Cream cheese: This will be added to make the cheesecake filling that is swirled into the dessert. You can use low fat if you prefer, but do not use fat free.

Sugar: Will need granulated sugar for the dough and powdered sugar for the lemon glaze.

Flour: I like to use all purpose flour for best results. This will be used in the cream cheese filling.

How to make lemon bread with cream cheese

Step 1. Set the oven to 350 degrees. Use nonstick baking spray to lightly grease a 9-inch loaf pan. Add cake mix, dry pudding mix, water, oil, and 3 eggs to a large bowl and mix well with a whisk. Add cream cheese, 1 egg, sugar, vanilla, and flour to a medium bowl and mix with a whisk until smooth.

Step 2. Place half of the dough in the prepared pan. Add all of the cheesecake mixes on top before adding the rest of the cake batter on top. We put in the oven for 45-50 minutes until when poked with a toothpick in the center, it comes out clean. Let the bread cool for 10 minutes before using a knife to loosen the pan. Take it out carefully and place it on a wire rack to cool completely.