Lemon Cheese Cake

Lemon Cheese Cake

Diane Pace 0

"This is the recipe I've been using for years. If you like, use your favorite scratch recipe for the cake but I usually like to simplify all I can."

Ingredients {{adjustedServings}} servings 572 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 572 kcal
  • 29%
  • Fat:
  • 30.4 g
  • 47%
  • Carbs:
  • 71.6g
  • 23%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 198 mg
  • 66%
  • Sodium:
  • 540 mg
  • 22%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake layer pans.
  2. Combine the cake mix, instant vanilla pudding, milk, vegetable oil and the 3 whole eggs. Mix until blended. Pour batter into the prepared pans.
  3. Bake at 350 degrees F (175 degrees C) for 25 minutes or until cakes test done. Set aside cakes to cool.
  4. To Make Lemon Cheese Filling: In the top half of a double boiler combine the egg yolks, white sugar, butter or margarine, flour, grated lemon rind and lemon juice. Cook stirring constantly over medium heat until mixture is thick enough to spread. Let cool before spreading between cooled cake layers.
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Reviews 18

  1. 19 Ratings


This is a excellent Lemon Cheese Cake. Just for those wondering, lemon cheese is another term for lemon curd. This is very similar to my grandmother's old country recipe and it passed my father's taste test. I followed the recipe as is with one note: I do not stand and stir the lemon cheese the entire time....it takes entirely too long for that! I keep an eye on it and stir it every 5-10 minutes with my whisk. It does take about 30 - 45 minutes for the lemon to thicken, so be patient, it will be well worth it! Remember, the lemon cheese will continue to thicken as it cools. I also cut each layer in half and poked holes so the lemon cheese filling would ooze through the cake. It is extra good!


There is nothing quick, easy, or kid-friendly about making the "lemon cheese" filling. It took about 30 minutes of non-stop stirring. I don't have a clue why she called it "lemon cheese cake" and refers to the filling as "lemon cheese filling" when there is no cream cheese whatsoever in either the filling or the cake itself. Despite the misleading title, the cake itself is extremely moist. The filling is very good and lemony, the consistency and appearance is like a lemon meringue or lemon tartlet filling. One person remarked that it was "too tart" but everyone else who ate this cake said it was perfect. The cake was devoured, which says it all. =) FYI, I frosted the cake with a cream cheese/whip cream frosting and patted coconut all along the side, I think it was a good mix of flavors. Overall this is a very good recipe.


This recipe is wonderful, and the filling is exactly like my mother and grandmother used to make. I had lost my recipe and was sooo thankful to find this. I use a white cake mix and use the filling as listed, and the cake is so moist! A real crowd pleaser, and many compliments will follow when you serve this cake!! sallyrt