This Lemon Cheesecake Loaf is the perfect combination of a moist, tangy lemon loaf and a rich, creamy cheesecake swirl. Bursting with fresh lemon juice and zest, each bite is a refreshing burst of citrus flavor balanced by the smooth sweetness of the cream cheese filling. With a light, fluffy texture from the self-raising and almond flours, and the natural sweetness of maple syrup, this loaf is both indulgent and wholesome. Whether enjoyed for breakfast, brunch, or as a sweet snack, this lemon loaf is a must-bake for anyone who loves the bright, vibrant flavor of lemons.
Why You’ll Love This Recipe:
This recipe offers a delightful twist on the classic lemon loaf by adding a layer of luscious cream cheese filling, making it richer and more satisfying. You’ll love how easy it is to prepare, yet it looks and tastes like a bakery-quality treat. The combination of fresh lemon juice, lemon zest, and maple syrup gives the loaf a natural sweetness with a hint of tang, while the almond flour adds a lovely nutty undertone. Plus, the cream cheese swirl baked right into the loaf and spread on top as frosting makes this recipe extra special. It’s the perfect balance of citrus and creaminess!
Perfect Occasion:
This Lemon Cheesecake Loaf is perfect for any time you want a bright, zesty dessert or snack. Serve it at brunches, afternoon teas, or as a delightful dessert for family gatherings. Its fresh and light flavor makes it ideal for spring and summer events, but it’s versatile enough to enjoy year-round. This loaf is also great for holiday gatherings, where its combination of citrus and cream will be a crowd-pleaser. Whether for a special occasion or a casual weekday treat, this loaf is sure to impress.
Decoration Tips:
For a polished presentation, spread the reserved lemon cream cheese frosting generously on top of the cooled loaf. You can garnish with thin slices of lemon or a sprinkle of extra lemon zest for a pop of color and freshness. For added texture, consider topping the frosting with a few toasted almond slices. If you want to add a little sparkle, dust the top with a light sprinkling of powdered sugar just before serving. These simple additions will elevate the look of the loaf while enhancing the citrusy, creamy flavor.
Ingredients:
For the Loaf:
- 1½ cups self-raising flour
- 1 cup almond flour
- ½ teaspoon baking powder
- ⅓ cup melted coconut oil
- ½ cup maple syrup
- 1 egg
- ⅔ cup milk
- 1 teaspoon vanilla essence
- Zest of 1 lemon
- Juice of 1 lemon
For the Lemon Cream Cheese Filling/Frosting:
- 200g cream cheese
- 1 teaspoon vanilla essence
- 2 tablespoons maple syrup
Instructions:
- Prepare the Lemon Cream Cheese:
In a mixing bowl, whisk the cream cheese, vanilla essence, and maple syrup using an electric mixer on high speed until it becomes smooth and slightly thickened. Set this mixture aside. Reserve a portion of this cream cheese for frosting the loaf after baking. - Prepare the Loaf Batter:
Preheat your oven to 170°C (340°F) and line a 1-liter baking tin with parchment paper.
In a large bowl, combine the dry ingredients: self-raising flour, almond flour, and baking powder.
In a separate bowl, mix together the wet ingredients: melted coconut oil, maple syrup, egg, milk, vanilla essence, lemon juice, and lemon zest. Whisk until everything is thoroughly combined. - Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients, and mix gently until a smooth cake batter forms. - Assemble the Loaf:
Pour half of the cake batter into the prepared baking tin. Then, spoon a few generous dollops of the lemon cream cheese mixture on top, spreading it evenly.
Pour the remaining cake batter over the top, ensuring it covers the cream cheese layer. Swirl another spoonful or two of the cream cheese mixture on top for added flavor and visual appeal. - Bake the Loaf:
Place the loaf in the preheated oven and bake for 45-50 minutes, or until the loaf has risen, is golden brown, and a toothpick inserted into the center comes out clean. - Cool and Frost:
Once the loaf is done baking, remove it from the oven and let it cool in the tin for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Once the loaf is fully cooled, spread the reserved lemon cream cheese mixture on top as frosting.
Enjoy!
