Lemon and Poppy Seed Cake with Cream Cheese Swirl

This Lemon and Poppy Seed Cake is zesty, buttery, and oh so moist, with a velvety cream cheese swirl tucked inside every slice. It's your favorite lemon poppy seed cake – but way (way) better!

1. Prep Your Pan – Preheat oven to 350°F. Grease and line a 9×5” loaf pan with parchment paper.

2. Mix the Cream Cheese Filling – In a small bowl, beat the softened cream cheese, sugar, egg yolk, vanilla, and salt until smooth. Set aside.

3. Cream Butter + Sugar – In a large bowl or stand mixer, beat butter, oil, and sugar until light and fluffy — about 2–3 minutes.

4. Add Wet Ingredients – Mix in the eggs one at a time, followed by lemon zest, lemon juice, sour cream, and vanilla extract.

5. Combine Dry Ingredients – In a separate bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.

6. Make the Batter – Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

7. Layer + Swirl – Pour half the batter into the loaf pan. Add spoonfuls of the cream cheese mixture over it. Use a butter knife to gently swirl. Top with the remaining batter and smooth the surface.

8. Bake – for 55–65 minutes, or until a toothpick inserted into the center comes out mostly clean. Cool in the pan for 15 minutes, then transfer to a rack to cool fully.

9. Glaze (Optional but encouraged) – Whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled cake and finish with lemon zest.