Chef Mitchell preparing Lemon Cream Cheese Cake
👨‍🍳 Expert Chef

Recipe by Mitchell

🎓 10+ Years Experience ⏰ 1000+ Recipes Created 🍽️ Culinary School Graduate

❤️ My Recipe Story

"I discovered this Lemon Cream Cheese Cake recipe while experimenting with lemon flavors in my desserts. After several tries, I perfected the balance between creaminess and zest that makes this cake so special. It's become a staple in my home and a favorite among friends and family."

With over a decade of experience in American cuisine, I have developed a passion for creating delightful desserts. My culinary training has provided me with the skills to innovate classic recipes, ensuring each bite is memorable and delicious.

View All Mitchell's Recipes →
Delicious Lemon Cream Cheese Cake served on a plate

Why This Lemon Cream Cheese Cake Recipe Works

This Lemon Cream Cheese Cake recipe stands out due to its fluffy texture and rich flavor. The use of cream cheese adds a delightful moistness that elevates the cake. The combination of fresh lemon juice and zest ensures each bite bursts with citrusy goodness.

By carefully measuring the ingredients and following the steps, you can achieve a perfect rise and a beautifully golden crust. Allowing the cake to cool properly enhances the flavors even more, resulting in a truly irresistible dessert.

💡 Professional Tip

For the best results, make sure your cream cheese and butter are at room temperature before mixing. This will ensure a smooth batter and a well-blended frosting.

Frequently Asked Questions

Absolutely! You can bake the cake a day in advance. Once cooled, store it tightly wrapped in plastic wrap at room temperature. Frost it just before serving to maintain the freshness of the icing.

If you don't have sour cream, you can substitute it with plain Greek yogurt or buttermilk. Both alternatives will provide the needed moisture and acidity for the cake.

The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs. Additionally, the edges should be lightly golden and the cake should spring back when touched.

Yes, you can freeze the cake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can last up to 3 months in the freezer. Thaw it in the refrigerator overnight before serving.

This cake pairs wonderfully with fresh berries or a scoop of vanilla ice cream. A light dusting of powdered sugar or a drizzle of lemon glaze can enhance the presentation.

Stored in an airtight container, the cake can last up to 5 days in the fridge. Make sure to keep any leftovers well covered to maintain freshness.

Yes, you can prepare the cake batter a day ahead and refrigerate it before baking. Just ensure it's brought to room temperature before placing it in the oven.

To reheat, place a slice in the microwave for about 10-15 seconds or until warm. Alternatively, you can put it in a preheated oven at 350°F (175°C) for about 5-10 minutes for a slightly crispy exterior.

Recipe Troubleshooting Guide

✅

Too Dry

Problem: If the cake turns out dry, it may have been overbaked or too much flour was used.

Solution: To prevent dryness, always use a kitchen scale for accuracy, and keep an eye on the baking time. Consider reducing the oven temperature slightly to ensure even baking.

✅

Not Crispy Enough

Problem: A cake that lacks a crisp top may not have been baked long enough.

Solution: Ensure that you test the cake with a toothpick and extend baking time in small increments if necessary.

✅

Overcooked

Problem: An overcooked cake can become too dry and crumbly.

Prevention: Check your oven calibration, use an oven thermometer, and watch the time closely. Cover with foil if browning too quickly.

✅

Undercooked Center

Problem: If the center of the cake remains gooey, it hasn't cooked through completely.

Recovery: Return the cake to the oven and bake for a few more minutes, checking regularly to ensure the edges don't overcook.

✅

Burnt Exterior

Problem: A burnt cake exterior can be caused by excessive oven heat or incorrect positioning in the oven.

Prevention: Use the center rack for even heat distribution and consider using an oven thermometer to check for accurate temperatures.

✅

Flavor Balance

Too Sweet: If the cake is too sweet, consider reducing the sugar in the recipe next time.

Too Salty: If it tastes too salty, check the salt content in your baking powder and other ingredients.

Bland: To enhance blandness, add more lemon juice or zest next time for a brighter flavor.

Fresh ingredients for Lemon Cream Cheese Cake

Essential Ingredients for Lemon Cream Cheese Cake

The key ingredients in this Lemon Cream Cheese Cake include fresh lemons, cream cheese, and quality butter. These ingredients are essential for achieving that perfect texture and flavor balance. Fresh lemons provide a vibrant taste that elevates the entire cake.

Using high-quality cream cheese ensures a creamy consistency that melts in your mouth. Always opt for unsalted butter to control the salt levels in the batter. These choices will make a noticeable difference in the final outcome.

Essential Ingredient Notes

  • Cream Cheese: Ensure your cream cheese is softened to room temperature for easy mixing. This will help create a smooth batter and a creamy frosting.
  • Lemons: Choose organic lemons if possible for the best flavor. Grate the zest carefully to avoid the bitter white pith, which can affect the taste.
  • Butter: Use unsalted butter for better control of the cake’s flavors. Make sure to let it soften before creaming it with sugar for a fluffy texture.
Cooking process for Lemon Cream Cheese Cake

Step-by-Step Cooking Process

Mastering the art of baking this Lemon Cream Cheese Cake involves precise steps and attention to detail. Start with mixing the butter and cream cheese to create a light and fluffy batter. Gradually add in the other ingredients to maintain the texture.

Baking is all about timing. Keeping an eye on your cake as it bakes ensures the perfect golden crust while maintaining a moist interior. Allow it to cool completely before frosting for best results.

Key Technique for Perfect Lemon Cream Cheese Cake

The most important technique in this recipe is ensuring the proper mixing of the ingredients. Creaming the butter and cream cheese well will create a light and airy batter, crucial for a fluffy cake.

Lemon Cream Cheese Cake

Prep 15 min
Cook 45 min
Serves 6 servings
Level Easy

📋 Ingredients

Main Ingredients

  • 1 cup butter
    Room temperature
  • 1 cup powdered sugar
    For a sweeter frosting
  • 1 tbsp lemon juice
    Freshly squeezed
  • 1/4 cup heavy cream
    For a creamy texture

For the Sauce

  • 2 cups all-purpose flour
    Sifted
  • 1 cup granulated sugar
    Adjust to taste
  • 1/2 cup unsalted butter
    Softened
  • 8 oz cream cheese
    Softened
  • 3 large eggs
    At room temperature
  • 1/2 cup sour cream
    For moisture
  • 1/4 cup lemon juice
    Freshly squeezed
  • 1 tbsp lemon zest
    For flavor
  • 1 tsp baking powder
    For leavening
  • 1/2 tsp baking soda
    For rise
  • 1/4 tsp salt
    To balance flavor
  • 1 tsp vanilla extract
    For aroma

Instructions

  1. Prepare the Oven

    Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

  2. Mix the Ingredients

    In a large bowl, beat the softened butter and cream cheese until smooth. Gradually add in the granulated sugar.

  3. Add Eggs and Lemon

    Add the eggs one at a time, mixing well after each addition. Then stir in the lemon juice and zest.

  4. Combine Dry Ingredients

    In another bowl, whisk together flour, baking powder, baking soda, and salt.

  5. Mix Everything Together

    Gradually add the dry mixture to the wet mixture, alternating with sour cream, until fully combined.

  6. Bake the Cake

    Pour the batter into the prepared pan and bake for 45 minutes or until a toothpick inserted comes out clean.

  7. Cool the Cake

    Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack.

  8. Prepare the Icing

    In a bowl, mix the powdered sugar with heavy cream and lemon juice until smooth and creamy.

  9. Frost the Cake

    Once the cake is completely cool, spread the icing evenly over the top.

Recipe Notes & Tips

Storage Tips

Store leftover cake slices in an airtight container at room temperature for up to 5 days. For longer storage, wrap the cake in plastic and freeze it. Thaw in the refrigerator before serving.

Serving Suggestions

This Lemon Cream Cheese Cake is delicious on its own or served with a dollop of whipped cream and fresh berries. A sprinkle of lemon zest on top can enhance both presentation and flavor.

Recipe Variations

For a different twist, try adding poppy seeds to the batter for a Lemon Poppy Seed Cake. You can also substitute the lemon with other citrus fruits like orange or lime for a unique flavor profile.