Lemon Cream Butter Cake

Why You’ll Love This Recipe

The Lemon Cream Butter Cake offers a unique twist on traditional lemon desserts. The dense, buttery lemon cake forms a sturdy base, while the smooth, tangy cream cheese layer adds a rich contrast. Baked together, they create a delightful combination of textures and a burst of lemon flavor in every bite. It's a simple yet elegant dessert that's sure to impress.

Ingredients

For the cream cheese filling:

• 8 oz full-fat cream cheese, at room temperature

• 1 cup icing/confectioners’ sugar

• 3 tablespoons unsalted butter, melted and slightly cooled

• 1 large egg

• ½ teaspoon vanilla extract

• Zest of ½ lemon

• 2 tablespoons freshly squeezed lemon juice

For the cake:

• ⅔ cup all-purpose flour, spooned and leveled

• ⅓ cup granulated white sugar

• 2 teaspoons baking powder

• ⅛ teaspoon salt (reduce to a pinch if using salted butter)

• ½ cup unsalted butter, melted and slightly cooled

• 2 large eggs

• Zest of 2 small or 1 large lemon

• 2 tablespoons freshly squeezed lemon juice

• ½ teaspoon vanilla extract or vanilla bean paste

For garnish:

• Additional icing/confectioners’ sugar

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 325°F (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 the pan on a baking sheet and set aside.

2. Prepare the cream cheese filling: In a large bowl with an electric mixer 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.

3. Prepare the cake batter: In a large bowl, whisk together the flour, white sugar, baking powder, and salt. Whisk in the melted (cooled) butter, eggs, lemon juice, vanilla, and lemon zest just until combined. Do not over-mix.

4. Assemble the cake: Pour the cake batter evenly into the prepared springform pan. Spread to the edges and level the batter. Very carefully and a bit at a time, pour the cheesecake filling mixture in the center of the cake, spreading it to within about ½ inch of the edge of the pan, leaving that ½-inch around the outside with just bare cake batter visible.

5. Bake: Bake for about 30–35 minutes, or until the outside edges of the cake are light golden and the center of the cake is set. You can test with a cake tester around the outside edges, but not in the center, 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 center is.

6. Cool and serve: Allow the 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, dust with icing/confectioners’ sugar.

Servings and Timing

• Servings: 10

• Prep Time: 20 minutes

• Cook Time: 30–35 minutes

• Total Time: 50–55 minutes

Variations

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.

• Dairy-Free: Use dairy-free butter and a plant-based cream cheese alternative.

• Add-ins: Incorporate poppy seeds into the cake batter for added texture.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Freezing: This cake freezes well. Wrap slices individually in plastic wrap and place in a freezer-safe container. Thaw in the refrigerator overnight before serving.

FAQs

How can I ensure the cream cheese filling doesn't spill over during baking?

To prevent spillage, add the cream cheese filling slowly into the center of the cake batter, spreading it outward toward the edges. This technique helps keep the filling contained within the batter.

Can I use a different type of pan?

While the recipe specifies an 8-inch springform pan, you can use a regular 8-inch round cake pan. Just ensure to line the bottom with parchment paper and grease the sides well.

Is it necessary to use full-fat cream cheese?

Yes, full-fat cream cheese is recommended to achieve the desired thickness and consistency of the filling. Lower-fat versions may result in a runnier filling.

Can I make this cake ahead of time?

Absolutely. The cake can be prepared a day in advance. Allow it to cool completely, then refrigerate. Dust with icing sugar just before serving.

Can I add other fruits to this cake?

Yes, adding fresh berries like raspberries or blueberries can complement the lemon flavor and add a burst of color. Gently fold them into the cake batter before baking.

What can I serve this cake with?

This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. A cup of tea or coffee also complements it nicely.

Can I use bottled lemon juice?

Freshly squeezed lemon juice is preferred for its bright, natural flavor. Bottled lemon juice may alter the taste of the cake.

How do I prevent the cake from sticking to the pan?

Grease the pan thoroughly and line the bottom with parchment paper. This will help the cake release easily after baking.

Can I make this cake without a springform pan?

Yes, you can use a regular round cake pan. Just ensure to line the bottom with parchment paper and grease the sides well.

How do I know when the cake is done?

The cake is done when the edges are lightly golden and the center is set. You can test by gently shaking the pan; the center should not jiggle.

Conclusion

The Lemon Cream Butter Cake is a delightful dessert that combines the richness of a buttery lemon cake with the tanginess of a cream cheese filling. Its unique texture and flavor make it a standout treat for any occasion. Whether you're a lemon lover or simply looking for a refreshing dessert, this cake is sure to satisfy your sweet tooth.