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.
Step 3. Place the powdered sugar and lemon juice in a small bowl and combine until thick and smooth. Add on top of the cooled cake, slice, serve and enjoy!
