Lemon cream cheese cake

I am rather inspired by lemons at the moment. Yellow brings such happy thoughts and feelings and to me, lemon provides these feelings in edible form. I have a bag of fresh lemons in the my kitchen at the moment, a gift from my mum’s aunt so when mum asked me to bake and afternoon tea cake for her to take to visit her aunt I just had to use the lemons. This recipe for lemon cream cheese cake, which I found at Fig Jam and Lime Cordial, has been pinned on my Pinterest board for a little while now waiting for the perfect occasion. I’ve used sour cream and yoghurt in cakes before to give them added depth and make them nice and moist but I’ve never used cream cheese. Let me tell you I will be using it more regularly. This cake was delicious. I think (and others suggested it in the comments when Celia originally posted the recipe) that you could mix up the flavours really easily. It’s so easy to make – literally about 8 minutes hands-on time then some patience while it’s baking and cooling.


There are only 6 ingredients too. Could it get any easier?

Butter, cream cheese and lemon rind

Start by beating the cream cheese, butter and lemon rind together until smooth.

Sweeten it

Then add the sugar and keep beating until it’s all incorporated and nice and creamy-looking.

Add eggs

Add the eggs one at a time, waiting until each one is mixed in before adding the other. My batter curdled a little with this step but it didn’t seem to matter.


Use a wooden spoon to mix in the flour in two batches.

Ready for baking

Spread the batter into a round holey baking tin (mental blank on what they’re called!). I think it would work well in any tin though. I will experiment and report back. Bake the cake at 175C fan-forced for 30 minutes then reduce the temperature to 150C and cook for another 20-30 minutes. Mine only needed 20 minutes so check it with a cake tester.

Note: I also made two little cupcakes, so I’d have something to taste and they took 25 minutes. They were fantastic so you could definitely use this recipe for little cakes as well.


Leave the cake to rest in the tin for about 10 minutes.


Carefully transfer it to a wire rack to cool. I was scared taking it out of the tin. I have had some disasters in this one but this cake came out so easily.

Lemon cream cheese cake

Serve the cake dusted with icing sugar (mum whisked it away before I could get the icing sugar on). Enjoy!

Lemon cream cheese cake

Lemon cream cheese cake


  • Lemon cream cheese cake recipe from Fig Jam and Lime Cordial
  • 125g (4.5oz) cream cheese, at room temperature
  • 250g (1 cup) unsalted butter, at room temperature (I used salted butter and it was still good)
  • 2 tsp grated lemon rind (about the rind of one lemon)
  • 320g (1½ cups) caster (superfine) sugar
  • 3 large eggs
  • 225g (1½ cups) plain AP flour
  • icing sugar, to dust


  1. Preheat the oven to 175C (347F) fan-forced.
  2. Grease a 20cm round holey tin (still can't remember the name) and set it aside.
  3. Use an electric mixer (or hand-held beater) to beat the cream cheese, butter and lemon rind together until combined and creamy.
  4. Add the sugar and continue to beat until the batter is light and airy. With the motor running, add the eggs one at a time making sure that each one is incorporated before adding the next. Keep beating until they are just combined.
  5. Take the bowl of the mixer and stir through the flour in two lots.
  6. Spread the batter into the prepared pan and bake the cake for 30 minutes then reduce the oven temperature to 150C (302F) and bake for a further 20-30 minutes. Make sure you test the cake after 20 minutes.
  7. Leave the cake in the tin for 10 minutes to rest then transfer to a wire rack to cool.
  8. Dust the cake with icing sugar to serve. A little cream on the side would be lovely too.

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