Top down view of icing sugar dusted Lemon Cream Butter Cake with a slice removed

Lemon Cream Butter Cake

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.

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.

Yes, 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.

Lemon Cream Butter Cake

Cook’s Notes for Lemon Cream Butter Cake

Unsalted butter is recommended for this cake, but if you only have salted butter, be sure to add only a pinch additionally to the cake batter.

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

Top down view of icing sugar dusted Lemon Cream Butter Cake with a slice removed

Lemon Cream Butter Cake

Course: Dessert
Cuisine: American
Keyword: lemon cake recipe
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 10 servings
Energy: 315 kcal
Author: Jennifer

A delicious marriage of lemon cake with lemon cheesecake!



For the cream cheese filling:

  • 8 oz full-fat cream cheese at room temperature
  • 1 cup icing/confectioners' sugar
  • 3 Tbsp unsalted butter melted and slightly cooled
  • 1 large egg
  • 1/2 tsp vanilla
  • Zest of 1/2 lemon
  • 2 Tbsp lemon juice freshly squeezed

For the Cake:

  • 2/3 cup all-purpose flour
  • 1/3 cup granulated white sugar
  • 2 tsp baking powder
  • 1/8 tsp 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


  1. Preheat oven to 325F (160C). 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.

  2. 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 peed for about 5 minutes, until smooth and creamy.
  3. 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.
  4. 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 overmix.
  5. Pour the cake batter evenly into the prepared springform pan. Spread to the edges and level batter. Carefully pour the filling mixture evenly over the cake batter, 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.
  6. 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.
  7. 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.
  8. To serve, serve chilled, with a little sprinkling of icing/confectioners' sugar.

More Lemon Baked Goodies from Seasons and Suppers


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  • Hi, I ultimately did not use all of the filling because as I was pouring it over the cake, I could not stop it from spreading all the way to the side. Do you think I over mixed the filling (increasing the volume??). Also, the end texture for my cake does not look like yours. The filling looks like a cheese cake. I haven’t tasted this yet, but I fear that I overcooked the cake to get the filling “set.” I welcome any of your thoughts! I would like to make this for guests.

  • I have a 9” and a 7” springform pan, not an 8”. I think the 7” could be the better choice and I may need to cook it a bit longer. What would you suggest?

    • Hi Kathy and yes, I would go with the 7-inch and extend the cooking time. I think the 9-inch would make a too-thin cake.

  • I’m sorry for the dumb question but do you flip the cake over or just leave on the cake pan with parchment to serve. Thank you!

  • I’m excited to try this recipe, it looks delicious! But what is you opinion on using almond extract instead of vanilla? Have you tried it in this recipe before? I love anything almond or lemon and was just curious about how well these flavors would be combined. Any thoughts? Thanks!

    • Hi Micayla, you are probably asking the wrong person, as I’m not a fan of almond extract. While I like almonds, I find the extract overpowering. I would worry that it might take away from the lemon flavour, rather than enhance it. But that’s just me :) Maybe start with a touch and see how you like it.

    • Hi Marilyn, this cake is quite thin even in an 8-inch, so I fear a 9-inch might be too large. So you have an 8-inch cake pan? If so, I might try lining with parchment (for easy removal) and using that instead.

  • Jennifer, the ‘large large egg’ -what do you mean by that ? I am a novice at baking.
    Was it a typo error ? The cake looks amazing and I plan to bake it this week.

  • Had a bit of trouble with this one. The filling was delicious, but the cake itself tasted almost cornbread-ish. Any idea where I went wrong?

    • Hi Laura, I suspect it might just have been baked a little long. It’s quite easy to do and would probably result in a dry the outside part.

  • I’ve never made a cake in a spring form pan before, and want to do a test version before Easter dinner, if it turns out (!!), will it keep in the refrigerator for 3 days? Have you ever lined the inside of the side rim of the spring form with a strip of parchment or foil? It looks wonderful and I’m hoping I can do it justice.

    • Hi Alison and thanks! I’m sure I have, but most often, it’s not necessary to line the sides of the springform pan (I think that’s what you’re asking). I always line the bottom (just to make my life easier :), but the sides are usually not an issue as long as you spray/grease them before cooking. Most cakes pull away from the sides as they cook. I just run a knife around before I remove the ring. Enjoy the cake and Happy Easter!

      • Thank you for the information on the spring form pan. That is very helpful. the other question was whether I could make one today and keep it until Saturday, just in case it works the first time, or is this too long to keep anything like that. I love your recipes and photos, I grew up, a long time ago, in the Kawarthas, and many of your recipes remind me of Strawberry Suppers and summers in Ontario.

        • Thanks Alison, I know my husband ate this cake out of the fridge for several days after I made it. My thought is that it will keep ok :)

    • Hi Holly, While you could, I suspect you’d have a heck of a time getting it out of the pan. At the very least, you’d want to line the bottom with parchment and then somehow try to transfer it out of the pan before slicing. It may not be pretty :)

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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