If you love desserts that balance sweet richness with bright citrus flavor, this Lemon Cream Cheese Butter Cake will quickly become one of your favorite treats. With a soft buttery cake base, a luscious cream cheese layer, and a refreshing hint of lemon, this dessert delivers the perfect combination of tangy and sweet in every bite.

This cake is often inspired by the famous gooey butter cake style that originated in the American Midwest. The difference here is the addition of fresh lemon flavor, which transforms the dessert into something vibrant and refreshing while still keeping the indulgent cream cheese texture that makes butter cakes so popular.

Whether you’re baking for a family gathering, spring brunch, holiday dessert table, or simply craving something special with your coffee, this Lemon Cream Cheese Butter Cake is guaranteed to impress. It’s simple to prepare, uses common pantry ingredients, and tastes like it came from a bakery.

In this guide, you’ll learn how to make the best lemon cream cheese butter cake, along with baking tips, variations, and storage instructions.

Why You’ll Love This Lemon Cream Cheese Butter Cake

This cake stands out from other lemon desserts for several reasons.

Bright citrus flavor

Fresh lemon juice and zest add a refreshing tang that balances the sweetness perfectly.

Rich creamy layer

The cream cheese topping creates a silky, slightly gooey texture that melts in your mouth.

Easy to make

Despite its bakery-quality flavor, the recipe is surprisingly simple and beginner-friendly.

Perfect for any occasion

Serve it for holidays, potlucks, brunch, birthdays, or casual weekend desserts.

Beautiful presentation

With a dusting of powdered sugar on top, it looks elegant with very little effort.

What Is a Butter Cake?

A butter cake is a classic dessert that relies on butter as the main fat ingredient, giving the cake a rich flavor and tender crumb.

This version takes inspiration from gooey butter cake, which traditionally features:

A dense cake base
A sweet cream cheese topping
A soft, slightly gooey center

By adding lemon, this recipe becomes lighter and more refreshing while still maintaining its indulgent texture.

Ingredients for Lemon Cream Cheese Butter Cake

This recipe uses simple ingredients you may already have in your kitchen.

For the cake base

1 box yellow cake mix
½ cup unsalted butter, melted
1 large egg
1 tablespoon lemon zest

For the cream cheese layer

8 oz cream cheese, softened
2 large eggs
3 ½ cups powdered sugar
¼ cup unsalted butter, melted
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon lemon zest

Optional garnish:

Powdered sugar for dusting

How to Make Lemon Cream Cheese Butter Cake

Follow these simple steps for perfect results.

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).

Grease a 9×13-inch baking dish with butter or non-stick spray.

Step 2: Make the Cake Base

In a mixing bowl, combine:

Cake mix
Melted butter

Egg
Lemon zest

Mix until a thick dough forms.

Press the dough evenly into the bottom of the prepared baking dish to form the crust layer.

Step 3: Prepare the Cream Cheese Filling

In a large bowl, beat the softened cream cheese until smooth and creamy.

Add:

Eggs
Melted butter
Lemon juice

Lemon zest
Vanilla extract

Beat until fully combined.

Gradually mix in the powdered sugar until the filling becomes smooth and thick.

Step 4: Assemble the Cake

Pour the cream cheese mixture over the cake base.

Spread evenly with a spatula.

Step 5: Bake

Bake for 40–45 minutes.

The edges should be golden while the center remains slightly soft.

Avoid overbaking—the center should still have a slight jiggle.

Step 6: Cool Before Serving

Allow the cake to cool completely before slicing.

Dust the top with powdered sugar just before serving.

Tips for the Best Lemon Cream Cheese Butter Cake

Use fresh lemon juice

Fresh lemons provide a brighter flavor compared to bottled juice.

Don’t overbake

The center should stay soft and slightly gooey.

Bring cream cheese to room temperature

This prevents lumps and ensures a smooth filling.

Add extra zest for stronger lemon flavor

If you love citrus, increase the lemon zest slightly.

Delicious Variations

You can customize this cake in several ways.

Lemon Blueberry Cream Cheese Butter Cake

Add 1 cup fresh blueberries on top of the cream cheese layer before baking.

Lemon Raspberry Butter Cake

Scatter fresh raspberries over the filling for a tart contrast.

Lemon Coconut Butter Cake

Add ½ cup shredded coconut to the filling for a tropical twist.

Lemon Vanilla Butter Cake

Replace half of the lemon juice with heavy cream for a milder citrus flavor.

What to Serve with Lemon Butter Cake

This dessert pairs beautifully with light toppings.

Fresh berries
Whipped cream
Vanilla ice cream

Lemon glaze drizzle
Powdered sugar

For a café-style presentation, serve with hot coffee or tea.

Storage Instructions

Because of the cream cheese layer, this cake should be stored properly.

Refrigerator

Store in an airtight container for up to 4 days.

Freezer

Freeze slices individually for up to 2 months.

Wrap tightly in plastic wrap and place in a freezer-safe container.

Make-Ahead Tips

This cake actually tastes even better the next day.

The flavors develop overnight, making it an excellent dessert to prepare ahead for gatherings.

Simply bake, cool completely, cover, and refrigerate.

Nutritional Information (Approximate)

Per serving (based on 12 servings)

Calories: 420
Carbohydrates: 52g
Fat: 22g
Protein: 5g
Sugar: 40g

Nutritional values may vary depending on ingredients used.

Frequently Asked Questions

Can I make this cake without cake mix?

Yes. You can replace the cake mix with a homemade base made from flour, sugar, butter, eggs, and baking powder.

Can I use bottled lemon juice?

Yes, but fresh lemon juice provides better flavor.

Why is the center gooey?

That’s normal. Butter cakes are meant to have a soft, creamy center.

Can I reduce the sugar?

You can slightly reduce the powdered sugar, but too much reduction may affect the texture.

Why This Recipe Works

The secret to this cake’s irresistible texture is the two-layer structure:

A firm buttery cake base
A rich cream cheese topping that bakes into a soft custard-like layer

The lemon juice and zest cut through the sweetness, creating a perfectly balanced dessert.

Final Thoughts

This Lemon Cream Cheese Butter Cake is the perfect dessert for anyone who loves bright citrus flavor combined with rich, creamy sweetness. It’s simple enough for beginner bakers yet impressive enough to serve at special occasions.

With its buttery base, smooth cream cheese layer, and refreshing lemon taste, every bite feels indulgent and satisfying.

Once you try it, this cake will quickly become a go-to recipe for spring gatherings, holidays, and everyday desserts.

Lemon Cream Cheese Butter Cake (Rich, Moist & Irresistibly Tangy)

Author: WAFA LI

Print Recipe

Instructions

Prep: Preheat oven to 350°F (175°C). Grease and flour an 8″ or 9″ round cake pan (or line with parchment).

Mix dry ingredients: Whisk flour, baking powder, salt, and lemon zest in a bowl.
Cream wet ingredients: Beat butter, cream cheese, and sugar until light and fluffy (~3–4 min). Add eggs one at a time, then lemon juice.
Alternate additions: Add flour mixture in 2 parts, alternating with milk, beginning and ending with flour. Mix just until combined.

Bake 35–40 minutes, until a toothpick comes out clean and edges pull away slightly.
Cool in pan 10 minutes, then transfer to a wire rack.
Glaze: Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cake. Sprinkle with zest if desired.

💡 Pro Tips:
– Use room-temperature cream cheese to avoid lumps.
– For extra lemon punch, brush warm cake with 2 tbsp lemon syrup (equal parts sugar + lemon juice, heated).
– Store covered at room temp up to 3 days—it stays wonderfully moist!

Prep Time & Nutrition (per slice, serves 8):