Soft Lemon Cake that melts in your mouth! 🍋

Sep 14, 2026 3 products
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Colour Mix, Mixing Bowl Mason Cash Colour: Pink, Size: 29cm
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Soft Lemon Cream Cheese Cake that melts in your mouth! 🍋 🍰

This easy lemon cream cheese cake is incredibly soft and moist, with fresh lemon flavour and creamy cream cheese swirls running through the cake. 🍋 🍰

Made with butter, lemon zest, lemon juice and a simple cream cheese mixture, this homemade lemon cake is perfect for dessert, afternoon tea, coffee time or whenever you want an easy citrus cake with a creamy twist.

🍋 🍰

🍋 Lemon Cake with Cream Cheese Swirl

Ingredients

For the Lemon Cake

Salted butter – 110g (½ cup), softened
Sugar – 200g (1 cup)
Lemon zest – 1 teaspoon
Vanilla extract – 1 teaspoon
Vegetable oil – 30ml (2 tablespoons)
Eggs – 2
Plain flour – 225g (1½ cups)
Baking powder – 1 teaspoon
Milk – 100ml (⅓ cup + 2 tablespoons)
Lemon juice – 30ml (2 tablespoons)

I use salted butter. If using unsalted butter, simply add a small pinch of salt.

For the Cream Cheese Layer

Cream cheese – 150g (⅔ cup)
Sugar – 35g (about 3 tablespoons)
Egg yolk – 1
Cornstarch – 1 tablespoon
Vanilla extract – 1 teaspoon

Lemon curd or lemon marmalade – 1 tablespoon, optional

Optional Finish
Powdered sugar / icing sugar – for dusting

Equipment
Measuring cup size: 240ml
Baking pan: 20 × 20cm (8 × 8 inch)

Bake in a preheated oven at 170°C (350°F) for approximately 40–45 minutes.


Method

Make the Lemon Cake Batter

Add the softened butter, sugar, lemon zest and vanilla extract to a large mixing bowl.
For even more lemon flavour, you can rub the lemon zest into a little of the sugar first to release its natural oils.

Cream everything together for about 2 minutes, until light and creamy.
Make sure the butter is properly softened before you begin.
Add the vegetable oil and whisk for 1 minute, until well combined.
Add the eggs and whisk for about 2 minutes, scraping down the sides of the bowl as needed.

Sift the plain flour and baking powder directly into the bowl.
Gently fold the dry ingredients into the mixture by hand until partially combined. Avoid overmixing.
Pour in the milk and gently fold it through the batter.

Add the lemon juice and continue folding just until everything is evenly combined.
You can also combine the milk and lemon juice first, then add them together.
Give the batter one final gentle mix, then set it aside while you prepare the cream cheese mixture.


Make the Cream Cheese Mixture

Add the cream cheese, sugar, egg yolk, cornstarch and vanilla extract to a bowl.
Add the lemon curd or marmalade, if using.
Mix until smooth and creamy.
Avoid overmixing; you only need everything to be evenly combined.


Assemble the Cake

Pour the lemon cake batter into a lined 20 × 20cm (8 × 8 inch) baking pan and spread it evenly.
Transfer the cream cheese mixture to a piping bag.
Pipe it over the cake batter in a lattice pattern, or simply add spoonfuls or dollops over the top.

For a more rustic look, gently swirl the cream cheese mixture through the surface of the batter with a skewer or knife.
Avoid swirling too much if you want the cream cheese sections to remain clearly visible after baking.


Bake

Bake in a preheated oven at 170°C (350°F) for approximately 40–45 minutes, or until the cake is lightly golden and a skewer inserted into the cake portion comes out clean or with a few moist crumbs.
Because of the cream cheese layer, avoid testing directly through a large cream cheese section.

Allow the cake to cool before removing it from the pan.
Once cooled, dust lightly with powdered sugar if desired.

Slice and enjoy your soft Lemon Cake with creamy lemon cream cheese swirls. 🍋 🍰

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