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.
Lemon Cream Butter Cake

For the cream cheese filling:

  1. 8 oz cream cheese at room temperature
  2. 1 cup icing/confectioners' sugar
  3. 3 Tbsp unsalted butter melted and slightly cooled
  4. 1 large egg
  5. 1/2 tsp vanilla
  6. Zest of 1/2 lemon
  7. 2 Tbsp freshly squeezed lemon juice

For the Cake:

  1. 2/3 cup all-purpose flour
  2. 1/3 cup granulated white sugar
  3. 2 tsp baking powder
  4. 1/8 tsp salt reduced to a pinch if using salted butter
  5. 1/2 cup unsalted butter melted and slightly cooled
  6. 2 large eggs
  7. Zest of 2 small or one large lemons
  8. 2 Tbsp freshly squeezed lemon juice
  9. 1/2 tsp vanilla

For garnish:

  1. Additional icing/confectioners' sugar


  • 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.
  • 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 cream