Lemon Cheesecake Cake Recipe – A Zesty, Creamy Dessert Delight
This Lemon Cheesecake Cake is the ultimate dessert for citrus lovers! A moist lemon cake layered with creamy cheesecake and tangy lemon frosting creates a perfect balance of sweet and tart flavors. Ideal for birthdays, holidays, or any special occasion, this stunning cake is sure to impress.
Prep Time:
1 hour
Cook Time:
1 hour 10 minutes
Calories:
~450 kcal per slice
ingredients
Ingredients
For the Cheesecake Layer:
16 oz (2 blocks) cream cheese, softened
⅔ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream
For the Lemon Cake Layers:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
½ cup unsalted butter, softened
1 ½ cups granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup buttermilk
Zest of 2 lemons
¼ cup fresh lemon juice
For the Lemon Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
2 tbsp fresh lemon juice
1 tsp vanilla extract
Zest of 1 lemon (for garnish)
Directions
Step 1: Prepare the Cheesecake Layer
Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides.
Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
Pour into the prepared pan and bake for 35-40 minutes until set but slightly jiggly in the center.
Cool completely, then refrigerate for at least 4 hours (or overnight).
Step 2: Bake the Lemon Cake Layers
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Whisk flour, baking powder, and salt in a bowl.
In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla, lemon zest, and juice.
Alternate adding dry ingredients and buttermilk, mixing until just combined.
Divide batter between pans and bake for 25-28 minutes, or until a toothpick comes out clean.
Cool cakes in pans for 10 minutes, then transfer to a wire rack.
Step 3: Make the Lemon Cream Cheese Frosting
Beat cream cheese and butter until smooth.
Gradually add powdered sugar, then mix in lemon juice and vanilla until creamy.
Step 4: Assemble the Cake
Place one lemon cake layer on a serving plate. Spread a thin layer of frosting on top.
Carefully place the chilled cheesecake layer over it.
Top with the second lemon cake layer.
Frost the entire cake with remaining frosting and garnish with lemon zest.
Chill for at least 1 hour before slicing.
Frequently Asked Questions
1. Can I make this cake ahead of time?
Yes! The cheesecake layer can be made 1-2 days in advance. The assembled cake stays fresh in the fridge for up to 3 days.
2. Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best for flavor, but bottled can be used in a pinch.
3. How do I prevent cracks in the cheesecake?
Avoid overmixing and cool it slowly in the oven with the door slightly ajar.
4. Can I freeze this cake?
Yes, wrap tightly and freeze for up to 1 month. Thaw in the fridge before serving.
5. What if I don’t have buttermilk?
Make a substitute by mixing 1 cup milk with 1 tbsp lemon juice or vinegar; let sit for 5 minutes.
Tools You'll Need
9-inch springform pan
Two 9-inch round cake pans
Electric mixer
Mixing bowls
Parchment paper
Cooling rack
Offset spatula
Tips
Use room-temperature ingredients for smoother batter.
Chill the cheesecake thoroughly before assembling to prevent crumbling.
For extra lemon flavor, brush cake layers with lemon syrup before frosting.
Allergy Information
Contains: Dairy, Eggs, Gluten
For a gluten-free version, use gluten-free flour.
Dairy-free alternatives may not yield the same texture.
Conclusion
This Lemon Cheesecake Cake is a showstopper—bright, creamy, and utterly delicious! Whether for a celebration or a weekend treat, it’s sure to become a favorite. Give it a try and share your beautiful creations—we’d love to hear how it turns out for you! Happy baking!
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