1½tablespoonslemon juice(about half a lemon's worth of juice)
Instructions
In a large bowl, whisk together the cake mix, dry pudding mix, water, oil and 3 eggs until well combined to create lemon batter.
In a second, medium sized bowl, whisk together the cream cheese, 1 egg, white granulated sugar, and all purpose flour to create cream cheese filling.
Pour half of the lemon batter into a parchment lined (or pan release coated) loaf pan*. Then pour all of the cream cheese filling over the lemon batter, into the loaf pan, and then top it with the remaining lemon batter.
Bake on the center rack of a preheated 350℉ oven for 45 - 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then run a butter knife along the edges of the pan to loosen, before turning out onto a wire cooling rack.
While loaf is cooling, whisk together your lemon juice and powdered sugar to create a thick lemon glaze. When the cake is cooled, pour glaze over top and allow it to set before slicing.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.*We used a 9.25" x 5.25 x 2.75" inch loaf pan, this can also be made in two smaller loaf pans, if desired. Adjust cook time as needed.