This Lemon Cream Butter Cake is the love child of a buttery lemon cake and a lemon cheesecake. A perfect marriage of the two textures and flavours.

lemon cream butter cake sliced on platter

Why I love this lemon cream cheese butter cake!

If you are a lover of lemon, you will be over the moon with this delicious cake, that brings together lemon cake and lemon cheesecake in one pan.

The buttery lemon cake forms a layer around the bottom and outside, while a creamy lemon cream cheese filling cooks up in the middle. It’s full of lemon flavour and a wonderful combination of textures. Enjoy this one chilled with a dusting of icing sugar on top.

Ingredients and Substitutions

Lemon – you will need fresh lemons, as the recipe specifies both lemon juice and lemon zest.

Cream cheese – full fat cream cheese is required to ensure the cream cheese layer bakes up properly.

Butter – Unsalted butter is recommended for this cake, but if you only have salted butter, be sure to adjust the amount as noted in the Recipe Card.

Cook’s Notes

  • Be sure to place your springform pan on a baking sheet as a small amount of butter may leak out as the cake bakes. Alternately, you could wrap the bottom and sides of your springform pan with foil.
  • Speaking of wrapping in foil, I have long struggled with my springform pan over-cooking the sides of my baked goods and I suspect it is because it is a dark pan. I’m always hesitant to reduce the oven temperature, but I’m thinking I will start wrapping the outside of the pan in foil to try to temper that tendency in future. I’ll let you know how that works out. (Or I guess I could just buy light pans :)
  • Keep a close eye on the cake as it nears the 30 minute mark and watch closely. It will be best if you can get it out of the oven when it is just cooked, which means the outside cake part looks lightly golden and the centre of the cake looks set.
  • Finally, if you want to fancy up your cake, place a paper doily on top of the cake and dust your icing sugar over it. Carefully remove to reveal a pretty pattern.
lemon cream butter cake sliced on platter

Top Tip!

Full fat cream cheese is required to make sure the cream cheese part is thick enough not to run off the top of the cake. And speaking of which, you need to add the cream cheese layer slowly, into the centre, spreading it out towards the edges, to ensure it doesn’t escape over the sides.

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lemon cream butter cake sliced on platter

Get the Recipe: Lemon Cream Butter Cake

A delicious marriage of lemon cake with lemon cheesecake, all in one delicious cake!
4.83 stars from 64 ratings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 10 servings


For the cream cheese filling:

  • 8 oz. full-fat cream cheese, at room temperature **do not use light, reduced fat or no fat cream cheese
  • 1 cup icing/confectioners’ sugar
  • 3 Tablespoons unsalted butter, melted and slightly cooled
  • 1 large egg
  • 1/2 teaspoon vanilla
  • Zest of 1/2 lemon
  • 2 Tablespoons lemon juice, freshly squeezed

For the Cake:

  • 2/3 cup all-purpose flour, spooned and levelled
  • 1/3 cup granulated white sugar
  • 2 teaspoon baking powder
  • 1/8 teaspoon salt, reduced to a pinch if using salted butter
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 2 large eggs
  • Zest of 2 small or one large lemons
  • 2 Tbsp lemon juice, freshly squeezed
  • 1/2 tsp vanilla, or vanilla bean paste

For garnish:

  • Additional icing/confectioners’ sugar


  • Preheat oven to 325F. (not fan assisted) Prepare an 8-inch springform pan by spraying with cooking spray and lining the bottom with a round of parchment paper. Place pan on a baking sheet and set aside. *Baking sheet is recommended as some small amount of butter may leak out during baking.
  • Prepare the filling: In a large bowl with an electric beater or the bowl of a stand mixer with a paddle attachment, beat the cream cheese on medium-high speed for about 5 minutes, until smooth and creamy.
  • Add the icing sugar and beat for another 2 to 3 minutes. Add the egg and beat until completely combined, about 1 minute. Add the melted butter, vanilla, lemon zest and lemon juice. Beat until completely combined, about 1 minute. Set aside.
  • Prepare the cake batter: In large bowl, whisk together the flour, white sugar, baking powder and salt. Whisk in melted (cooled) butter, eggs, lemon juice, vanilla and lemon zest just until combined. Do not over-mix.
  • Pour the cake batter evenly into the prepared springform pan. Spread to the edges and level batter. Very carefully and a bit at a time, pour the cheesecake filling mixture in the centre of the cake, spreading it to within about 1/2 inch of the edge of the pan, leaving that 1/2-inch around the outside with just bare cake batter visible.
  • Bake for about 30-35 minutes, or until the outside edges of the cake is light golden and the centre of the cake is set. You can test with a cake tester around the outside edges, but not in the centre, as it is mostly cream cheese. You want the center to be set, so you can test by moving the pan a little to see how jiggly the centre is.
  • Allow cake to cool in the pan for 5-10 minutes, then run a knife around the edges and carefully remove the outer ring. Allow to cool completely at room temperature for 1 hour, then transfer to a serving plate and refrigerate to chill before serving.
  • To serve, serve chilled, with a little sprinkling of icing/confectioners’ sugar.


It is important to only use full fat cream cheese, as lower fat cream cheese will create a filling that is too thin and may spread too much.
When adding the cream cheese filling on top of the batter, be sure to mound it up in the centre, then carefully nudge/spread it outward toward the sides. 
Be sure to read the notes above this Recipe Card, for more tips on making this recipe.
Cuisine: American, Canadian
Course: Dessert
Serving: 1serving, Calories: 315kcal, Carbohydrates: 26g, Protein: 4g, Fat: 21g, Saturated Fat: 12g, Cholesterol: 109mg, Sodium: 124mg, Potassium: 160mg, Sugar: 19g, Vitamin A: 770IU, Vitamin C: 2.3mg, Calcium: 78mg, Iron: 0.8mg
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