Lemon Cream Cheese Cake

Bright, tangy, and decadently creamy, this Lemon Cream Cheese Cake is a dessert that feels like sunshine on a plate. The tender lemon cake base pairs perfectly with a luscious cream cheese layer, creating a balance of sweet, tart, and rich flavors. Drizzled with a glossy lemon glaze, it’s a showstopper for birthdays, brunches, or simply when you want a slice of pure happiness.

This cake is moist, flavorful, and easier to make than it looks, making it a perfect treat for both special occasions and everyday indulgence.

Why You’ll Love This Recipe

• Moist, tender cake with bright lemon flavor
• Creamy, luscious cream cheese layer for a decadent twist
• Quick to assemble with simple pantry ingredients
• Swirled, marbled effect makes it look bakery-quality
• Optional lemon glaze adds an extra layer of tangy sweetness

Ingredients

For the Cake

• All-purpose flour (1 ½ cups) – Provides structure while keeping the cake tender.
• Granulated sugar (1 cup) – Sweetens and helps achieve a golden crust.
• Baking powder (1 tsp) – Leavens the cake for a soft, fluffy texture.
• Baking soda (½ tsp) – Reacts with lemon juice for lightness.
• Salt (¼ tsp) – Enhances all the flavors.
• Eggs (2 large) – Bind the ingredients and contribute to the cake’s structure.
• Sour cream (½ cup) – Adds moisture and a subtle tang.
• Unsalted butter, melted (½ cup) – Richness and flavor.
• Fresh lemon juice (¼ cup) – Bright, fresh citrus flavor.
• Lemon zest (1 tbsp) – Intensifies lemon aroma.
• Vanilla extract (1 tsp) – Adds warmth and depth.

For the Cream Cheese Layer

• Cream cheese, softened (8 oz) – Provides a rich, creamy layer.
• Granulated sugar (¼ cup) – Sweetens and balances the tang.
• Lemon zest (1 tbsp) – Adds brightness and aroma.
• Lemon juice (1 tsp) – Enhances the tang of the cream cheese.
• Egg (1) – Helps the cream cheese layer set while baking.

For the Glaze

• Powdered sugar (1 cup) – Forms a smooth, sweet drizzle.
• Fresh lemon juice (2–3 tbsp) – Creates a tangy, pourable glaze.

How to Make Lemon Cream Cheese Cake

1. Prepare the Cake Batter

• Preheat the oven to 350°F (175°C). Line an 8-inch square or round pan with parchment paper.
• In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
• In another bowl, mix eggs, sour cream, melted butter, lemon juice, lemon zest, and vanilla extract.
• Combine wet and dry ingredients until smooth, forming the lemon cake batter.

2. Make the Cream Cheese Layer

• Beat softened cream cheese with sugar until creamy.
• Add lemon zest, lemon juice, and egg. Mix until smooth and fully combined.

3. Assemble the Cake

• Pour the lemon cake batter into the prepared pan.
• Spoon the cream cheese mixture over the top.
• Gently swirl with a knife or spatula to create a marbled effect.

4. Bake

• Bake for 32–38 minutes, or until a toothpick inserted into the cake portion comes out clean.
• Allow the cake to cool completely in the pan.

5. Add the Glaze

• Whisk powdered sugar with 2–3 tablespoons lemon juice until smooth.
• Drizzle over the cooled cake for a glossy, citrusy finish.

6. Serve

Slice into generous pieces and enjoy a moist, tangy, and creamy lemon-infused treat perfect for any occasion.

Tips for Success

• Room temperature cream cheese ensures a smooth layer without lumps.
• Gently swirl the cream cheese to avoid overmixing and keep the marble effect visible.
• Cool completely before glazing to prevent it from melting and running.
• Use fresh lemon juice for the brightest flavor.
• Optional garnish: Top with lemon zest curls or candied lemon slices for an elegant presentation.

Equipment Needed

• 8-inch square or round baking pan
• Parchment paper
• Mixing bowls
• Whisk and spatula
• Hand mixer (optional for cream cheese)
• Knife or spatula for swirling
• Cooling rack

Recipe Variations

• Blueberry Lemon Cream Cheese Cake: Fold ½ cup fresh blueberries into the cake batter before baking.
• Lemon Poppy Seed Cake: Add 1–2 tbsp poppy seeds to the batter for texture and a subtle nutty flavor.
• Mini Bundt Cakes: Divide batter into mini bundt pans for individual servings.

Serving Suggestions

• Serve chilled or at room temperature with a cup of tea or coffee.
• Pair with fresh berries or whipped cream for a special brunch dessert.
• Slice and package as a homemade gift—perfect for neighbors or friends.

FAQs

Can I use cream cheese spread instead of block cream cheese?
It’s best to use block cream cheese for a firmer texture and smooth layer.

Can I make this gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Do I have to use a glaze?
No—the cake is delicious on its own, but the glaze adds extra sweetness and a bright finish.

How should I store the cake?
Keep in an airtight container in the refrigerator for up to 4 days.

Can I make it ahead of time?
Yes—assemble and bake the cake a day before serving, then glaze just before serving.

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Final Thoughts

This Lemon Cream Cheese Cake is the ultimate combination of soft, moist cake and creamy, tangy filling, finished with a zesty glaze. It’s a dessert that impresses without requiring complicated techniques, making it perfect for family gatherings, celebrations, or just treating yourself.