Delicious Lemon Cream Cheese Cake Recipe

This lemon cream cheese cake recipe is creamy and lemony, but the cream cheese gives it a unique and luscious texture. It’s perfect for a holiday dessert, a spring picnic with friends, or just because you want to bake something new this weekend.

It’s simple, and the lemon flavor is mild, but it’s excellent. The recipe makes a great-sized cake, so if you want to cut it in half and make a couple of individual cakes, that would also work.

Lemon Cream Cheese Cake Recipe
Lemon Cream Cheese Cake Recipe

How To Prepare Lemon Cream Cheese Cake Recipe?

Preparation Time: 20 mins

Cooking Time: 40 mins

Serving Size: 10


  • 9×2-inch cake pan,
  • electric mixer,
  • measuring cups
  • spoons,
  • large bowl

Ingredients For Lemon Cream Cheese Cake Recipe:

  • 2 cups all-purpose flour
  • 2¼ teaspoon baking powder
  • ¼ teaspoon table salt
  • 1 cup sugar
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 6 large eggs
  • 1 tablespoon finely grated lemon zest,
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • ¾ cup sour cream
  • 2½ cups confectioners’ sugar, sifted

Cream Cheese Filling:

  • 8 ounces cream cheese, softened to room temperature
  • 1 cup fresh lemon juice (about 10 to 12 medium lemons)
  • 3 cups confectioners’ sugar, sifted

How To Make Lemon Cream Cheese Cake Recipe

For Cake:

Step 1: Preheat oven to 350 degrees F. Grease and flour your cake pan.

Step 2: In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: In an electric mixer fitted with a paddle attachment, beat the butter on medium speed until smooth (about 1 minute). Add sugar gradually and beat until creamy (about 1 minute). Scrape down the sides of the bowl.

Step 4: Add eggs one at a time, mixing well after each addition (about 30 seconds). Add zest and lemon juice, mixing well. Add flour mixture in 3 additions alternately with sour cream, mixing well after each addition. Do not overmix.

Step 5: Pour batter into prepared pan and bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Cool completely in the pan on a wire rack before removing from the pan and slicing.

To prepare cream cheese filling:

Step 1: In an electric mixer fitted with a paddle attachment, beat the softened cream cheese on medium speed until smooth (about 1 minute).

Add lemon juice and beat until combined. Add confectioners’ sugar and beat until combined. Spread on top of the cooled cake.

Step 2: Cut cake into slices, if desired. If so, let each piece sit out to soften slightly before serving.

Nutrition Facts Of Lemon Cream Cheese Cake Recipe

Nutrition Amount
Calories436 kcal

What Does Lemon Juice Do To Cheesecake?

Lemon juice is an acid that can be used in cheesecake for two reasons. The first is for flavor. The acidity of the lemon juice balances out the richness of the cheesecake, particularly its high-fat content.

The second reason is that lemon juice can be used as a buffer to inhibit the growth of foreign bacteria and mold spores.

Is Lemon Zest Just Lemon Juice?

While lemon juice is the part of the lemon that gives it its characteristic flavor, it’s not all there is to the citrus. Lemon zest is the outer layer of citrus rind (a lemon peel),

and while it may not be as flavorful as its bitter counterpart, it contributes a delicate flavor to baked goods. It’s also just a little more aromatic than the lemon juice itself.

Can You Use Bottled Lemon Juice Instead Of Lemon Zest?

It’s possible to use bottled lemon juice instead of real lemon zest. Typically, the bottled juice you’ll find at a grocery store is either made with actual citrus fruit itself or an artificial flavor derived from fruit.

In both cases, these are more expensive than real lemons. If you’re using a bottled version of lemon juice, using about one teaspoon per cup of your original recipe will get the job done.

Can I Freeze Cream Cheese Cake?

You can freeze cream cheesecake, but you need to wrap it properly. Wrap the whole cake in plastic wrap and place it in a large zippered freezer bag.

If necessary, trim the exposed part of the cake with a sharp knife, so it is level with the rest before wrapping.

The wrapped cake should be removed from its wrapping and defrosted on your kitchen counter for about one hour before serving.

Can I Bake This Cake In 2 Loaf Pans?

You can bake this lemon cream cheesecake recipe in 2 loaf pans by dividing the batter evenly between the two pans and baking it for about 1 hour.

You can also reduce the baking time to about 30 minutes, but keep an eye on the loaves and ensure they don’t start to brown too much.


The lemon cream cheesecake recipe is fantastic. I didn’t think it would be as good as it was, but the lemon combination is fantastic.

The cake turned out to be very fluffy and moist, and the filling wasn’t overly sweet. The lemon flavor works well with the cream cheese and is very mild.


Is Lemon Juice In A Bottle The Same As A Natural Lemon?

Bottled citrus juice is a syrup or artificial flavor made from concentrated fruits. That’s the same thing used in regular store-bought lemonade and other fruit drinks.

What Happens If You Leave Out The Lemon Juice?

Leftover lemon zest can be frozen in an airtight container and stored for up to 3 months. It can be used to add flavor to coffee or tea, or you can use it unflavored in baked goods.