Description
This Lemon Cream Cheese Cobbler Cake is soft, buttery, and bursting with fresh lemon flavor! A tender cake layer pairs perfectly with a rich, creamy cream cheese filling, creating a delicious dessert with the perfect balance of sweet and tangy. Made with simple ingredients, this easy homemade cake is perfect for spring gatherings, afternoon coffee, or whenever you’re craving a refreshing lemon dessert. ✨
Serve it with a light dusting of powdered sugar for an extra-special finishing touch. Every bite is creamy, citrusy, and irresistibly delicious! 💛
Ingredients
1 1/2 cups (190 g) all-purpose flour
3/4 cup (150 g) granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 g) unsalted butter, melted
3/4 cup (180 ml) milk
1 teaspoon vanilla extract
2 teaspoons lemon zest
2 tablespoons lemon juice
8 ounces (226 g) cream cheese, softened
1/4 cup (50 g) granulated sugar, for filling
1 large egg
Powdered sugar, optional, for serving
Instructions
1. Preheat the oven to 350°F (175°C). Lightly grease an 8-inch square baking dish or a similar 2-quart baking dish.
2. In a medium bowl, whisk together the flour, 3/4 cup granulated sugar, baking powder, and salt.
3. In a separate bowl, combine the melted butter, milk, vanilla extract, lemon zest, and lemon juice.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing.
5. In another bowl, beat the softened cream cheese with the remaining 1/4 cup sugar until creamy. Add the egg and mix until smooth.
6. Spread the cake batter evenly in the prepared baking dish. Spoon the cream cheese mixture over the batter in small dollops. Gently swirl with a knife if desired.
7. Bake for 35–45 minutes, until the cake portion is set and lightly golden and the cream cheese filling is no longer liquid.
8. Let the cake cool for at least 20–30 minutes before serving. For firmer slices, cool completely and refrigerate for at least 2 hours.
9. Dust with powdered sugar before serving, if desired. Serve slightly warm or chilled.
Notes
Use fresh lemon juice and zest for the brightest flavor. Make sure the cream cheese is softened to prevent lumps. Avoid overmixing the cake batter. Baking time may vary depending on the dish; check that the cake portion is set before removing it from the oven. Refrigerate leftovers in a covered container for up to 4 days. Freeze individual portions for up to 2 months. Because this dessert contains cream cheese and egg, do not leave it at room temperature for more than 2 hours.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Bake
- Cuisine: American