Eggless Lemon Butter Cake

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Soft, gooey, and bursting with lemon flavor, this cake blends the best parts of a lemon bar and a cheesecake. With a buttery lemon cake base and a gooey lemon cream that sinks in as it bakes, this cake is incredibly moist and flavorful.

Eggless Lemon Butter Cake

Course Dessert


Lemon Cake

  • 8 tablespoons 1 stick unsalted butter, melted
  • ¾ cup granulated sugar
  • Zest of 2 lemons
  • 1 teaspoon vanilla extract
  • ½ cup full-fat Greek yogurt room temperature
  • Juice of 1 lemon
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • Pinch of salt

Lemon Cream

  • 6.3 ounces full-fat cream cheese room temperature
  • 2 ½ cups powdered sugar
  • 4 tablespoons cornstarch
  • ½ cup full-fat Greek yogurt room temperature
  • 2 teaspoons lemon extract


Preheat Oven and Prepare Pan:

  • Preheat your oven to 340°F (170°C). Grease and line an 8-inch round springform pan.

Prepare Lemon Cake Base:

  • In a bowl, rub the lemon zest into the sugar, then add the melted butter. Whisk until combined. Add the lemon juice, vanilla extract, and yogurt, mixing well. Sift in the flour, baking powder, and salt, stirring until smooth. Spread the cake mixture into the prepared pan and set aside.

Prepare Lemon Cream:

  • In another bowl, use a hand or stand mixer with the whisk attachment to blend the cream cheese until smooth. Gradually add the powdered sugar and continue whisking until creamy. Add the yogurt, lemon extract, and cornstarch, whisking until the mixture is thick and smooth.

Combine and Bake:

  • Pour the lemon cream over the lemon cake batter in the pan. Bake for 35-40 minutes, or until the top is golden and the cake has risen evenly.

Cool and Chill:

  • Let the cake cool at room temperature for about 30 minutes. Then, transfer it to the refrigerator and chill uncovered for at least 2 hours.


  • Remove the cake from the pan, dust with powdered sugar, and enjoy!

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