lemon cheese cake

lemon cream cake

Print Friendly, PDF & Email

Lemon yogurt cake. It just sounds like something you want to bite into! In fact, when I think about the tart lemon flavors and the creaminess of the filling, some serious drooling can fire up!

If you want to serve it warm, then by all means do it. Just give it sufficient time, about an hour or more, after removing from the oven for it to rest and settle. The addition of the walnuts and the cottage cheese really add some nutritional value to this cake that helps alleviate the sweets guilt factor.

What I love about this cake is that it keeps for several days, and it’s good for breakfast, lunch or dinner. You could actually make this cake with a puff pastry crust and no crust at all. Yes, that’s how good it is!

lemon cream cake

lemon cream cake

Yield: Serves 6+


  • Makes: One rectangle baking dish (about 6-7” x 10”)
  • Preheat oven to 325
  • CRUST:
  • 6 Tbl. Butter, salted, melted
  • 1 ½ cups graham crackers, crushed
  • ½ cup walnuts, crushed
  • 1 cup cottage cheese, small curd 4%
  • ½ cup sour cream
  • 3 (6 oz.) containers lemon yogurt, divided
  • 2 Tbl. all-purpose flour, sifted
  • ½ cup sugar
  • 1/8 tsp. sea salt
  • 3 eggs, beaten
  • 2 tsp. lemon extract
  • 2 lemons, zest & juice
  • 2 (6 oz.) containers Greek lemon yogurt
  • 2 cups berries, your choice
  • Fresh mint for garnish


  • In a medium mixing bowl, combine the melted butter, graham crackers and walnuts then put into the bottom of the baking dish.
  • In a large mixing bowl, combine the cottage cheese, sour cream, two containers of the yogurts, flour and blend together with a hand mixer for about 3 minutes. Add the sugar slat, eggs, lemon extract and lemon juice and zest and whip another couple of minutes.
  • Pour into the baking dish. Place on a cookie sheet. Put on the oven rack (preheated 325 oven). Add 2 to 3 cups of water to the cookie sheet making a baking ‘bath’ for the cake. Bake for about 1 ½ hours or until a toothpick come basically clean from the center.
  • Remove to a cooling rack for an hour or so and then refrigerate a couple of hours before serving. Serve with a dollop of the lemon yogurt, berries and fresh mint.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes

lemon cream cake


  1. If I wanted to make this on a puff pastry crust, would you look the puff pastry before adding the filling?

    • You could precook the crust about half way. Then add filling and finish cooking. I would not use a water bath. Give it a try. Trial and error is a great teacher! I might give it a try, too! 🤗

    • Hi, Pam! I’ve not done it w/puff pastry, but think it could work. I’d pre-cook about halfway then add filling and finish the cooking. Let’s see how that works. Please let me know. It’s quite yummmilicious!! Happy New Year! xo ~ally

  2. Julie Pizzino

    Definitely making this Easter weekend for our children! Thanks, Ally! <3

    • OH, you make me soooooooooo happy, sweet Julie! This is a nice refreshing happy dessert! So, after your fabulous Easter meal, there’s still room for this Lemon Cream Cake!! Happy Easter!! xo

  3. Lori McLain

    This looks so super spring delicious! So good, it made me tweet like a birdie❤️?

  4. Lots of Lemon and fruit? Dang Yes!!

  5. Lawd have mercy Ally Girl! I love lemon, and easy is the best!!!

  6. Christine @ Christine's Pantry

    Love this. You have some of the best pictures around.

  7. Can I make this in a loaf pan or different pan? My pan is 9×13

    • Most definitely, Cheryl. You’ll just need to adjust the cooking time depending upon the thickness. The batter in this photo is about 2″ to 2 1/4″ thick (not counting the crust). Use the toothpick test. If it comes basically clean, then you’re good. Remember when your remove it from the oven to cool on the rack, it continues to ‘cook’ a little. Let me know, luv! xo ~ally

  8. Carolyn Macher

    You served this at your interesting talk and cooking demo at Wachesaw Plantation Club…it was so good, so creamy, it reminded me of a cheese cake sold at a local good bakery when I was young…….I loved the combination of cottage cheese, yogurt, sour cream……..I stopped baking a long time ago….but plan to make this one……thanks Ally for inspiring me……and bringing back delicious memories…….Carolyn

    • Carolyn! What a great time we had at the demo! It was a huge treat for me to share the love of food w/so many avid foodies. And, thank you for the words about the cheese cake…what an honor to have it bring up memories of when you were young. That’s what food does, I think…it can sear beautiful memories for us. And, now you need to get baking, darlin! Thanks for taking time to swing by and comment!! xo

Leave a Comment

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.