Lemon Cream Cheese Swirl Cake – Moist Lemon Loaf with a Cheesecake Filling. – Page 4

Lemon Cream Cheese Swirl Cake – Moist Lemon Loaf with a Cheesecake Filling. (Page 4 ) | May 8, 2023

Stacked Slices of Lemon Cream Cheese Swirl Cake

Can I Freeze Lemon Cream Cheesecake?

Yeah! If you want to make a double batch and save another loaf, store it in the freezer. To freeze the bread, first, let it cool completely. Next, wrap the baked cake in a plastic wrap and place it in the freezer for a couple of hours. Once partially frozen, wrap it in another layer of aluminum foil. Label and date the exterior; can be frozen for up to 2-3 months.

More lemon recipes:

Homework: twenty minutes
Cook: fifty minutes
Total: 1 hour 10 minutes

Preheat oven to 350 degrees. Lightly spray a loaf pan with nonstick spray. In a large bowl, mix the cake mix, dry pudding mix, water, oil, and 3 eggs until well combined.
In a medium bowl combine cream cheese, 1 egg, sugar, vanilla, and flour. Beat together until smooth.
Pour half of the lemon batter into the loaf pan. Pour all of the cream cheese mixtures over the lemon pie crust. Pour the remaining pie crust over the cream cheese mixture.
Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; run a butter knife around the edge of the pan to loosen it. Carefully remove the cake from the pan and place it on a wire rack to cool completely.

Last step:

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