Bright citrus flavors meet creamy decadence in this utterly irresistible Lemon Cheesecake Cake. Imagine layers of tender lemon cake sandwiching a rich, tangy cheesecake, all wrapped up in a dreamy lemon cream cheese frosting that’s simply bursting with sunshine. If you’re looking for a show-stopper dessert that’s equal parts comforting and elegant, you’ve found it—the Lemon Cheesecake Cake is pure happiness on a plate, perfect for celebrations or for turning an ordinary day into an occasion.
Ingredients You’ll Need
Let’s break down the components! The magic of Lemon Cheesecake Cake comes from straightforward ingredients, each playing its own pivotal role in building texture, flavor, and that eye-catching creamy yellow color. Here’s what you’ll need and why you shouldn’t skip a thing:
- Cream Cheese: The foundation of the cheesecake layer, bringing a rich, tangy creaminess you just can’t fake.
- Granulated Sugar: Sweetens both the cheesecake and cake, balancing the tartness of lemon perfectly.
- Eggs: Add structure, tenderness, and richness to both layers—room temperature works best.
- Sour Cream: Lends a subtle tang and an extra-smooth, fluffy texture to the cheesecake filling.
- Vanilla Extract: Infuses warmth and rounds out the sharp citrus notes.
- Lemon Juice: Real lemon juice is a must for that bright, zesty flavor punch.
- Lemon Zest: Intensifies lemon aroma and gives both cake and frosting a natural burst of citrus.
- All-Purpose Flour: The mainstay for the cake layers, providing the perfect soft crumb.
- Baking Powder & Baking Soda: Work together to ensure lofty, tender cake layers.
- Salt: Just a pinch brings all the flavors to life!
- Unsalted Butter: Adds richness and a velvety cakes; also whips into the frosting for extra silkiness.
- Buttermilk: An acidic ingredient that keeps the cake moist and gives a subtle tang.
- Powdered Sugar: Makes the frosting light, fluffy, and perfectly sweet without any grittiness.
How to Make Lemon Cheesecake Cake
Step 1: Prepare the Cheesecake Layer
Start by preheating your oven to 325°F, then grease a 9-inch springform pan and line the base with parchment paper. This will make removing the cheesecake ultra-easy. Beat softened cream cheese and sugar until completely smooth—no lumps here! Add the eggs one at a time, followed by sour cream, vanilla, lemon juice, and zest, mixing each addition in gently. Pour your silky batter into the pan and bake for 40 to 45 minutes. The center should just be set (a little jiggle is good!) Let it cool fully, then chill in the fridge for at least 4 hours, though overnight is even better for easier handling.
Step 2: Make the Lemon Cake Layers
Once your cheesecake layer is chilling, crank up the oven to 350°F and prep two 9-inch round cake pans—grease and flour them thoroughly. Whisk together the dry ingredients: flour, baking powder, baking soda, and salt. In another bowl, beat the butter and sugar until pale and fluffy. Add eggs one by one, then in goes the vanilla, lemon zest, and juice for bright flavor. Alternate adding the dry ingredients and buttermilk, starting and ending with flour, to keep that crumb oh-so-tender. Divide the batter between the pans and bake 25 to 30 minutes. When a toothpick comes out clean, you’re golden! Cool them completely before assembly.
Step 3: Whip Up the Lemon Cream Cheese Frosting
While everything cools, make the frosting. Beat the unsalted butter with cream cheese until smooth and creamy. Gradually add the powdered sugar, then blend in lemon juice, zest, and vanilla. Scoop up a fingerful—zippy, sweet, and cloud-like! It should be fluffy, spreadable, and bursting with fresh lemon flavor.
Step 4: Layer and Assemble
Let’s bring it all together! Place one lemon cake layer on your favorite cake stand or plate. Carefully lift the chilled cheesecake out of the pan (parchment makes it easy) and place on top of the first cake layer. Top with the second lemon cake round. Now slather the entire thing with your luscious lemon cream cheese frosting, smoothing around the sides and letting the extra swoops and swirls shine. Chill the finished Lemon Cheesecake Cake until you’re ready to serve.
How to Serve Lemon Cheesecake Cake
Garnishes
Dress up your Lemon Cheesecake Cake with a sprinkle of extra lemon zest or pile on some thin lemon slices for visual punch. Edible flowers or a dusting of powdered sugar can elevate the cake to centerpiece elegance. For a little sparkle, try a scatter of crushed pistachios or candied lemon peel.
Side Dishes
This cake loves fresh, simple sides—think a handful of seasonal berries or a bowl of tart raspberry coulis for drizzling. A scoop of vanilla ice cream or a dollop of sweetened whipped cream balances the citrusy tang, making every bite feel indulgent yet refreshing.
Creative Ways to Present
For a modern twist, slice your Lemon Cheesecake Cake into small squares and serve on a platter as sumptuous mini-desserts at parties. Or, stack up with dollops of lemon curd between the layers for an extra-lemony effect. Individual plated slices drizzled with berry sauce and fresh mint are guaranteed to steal the spotlight every time.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Lemon Cheesecake Cake tightly with plastic wrap or transfer slices to an airtight container. Because of the cream cheese and dairy, always store in the refrigerator. It’ll keep for up to 5 days, staying moist and flavorful the whole time.
Freezing
For best results, freeze individual slices by wrapping them tightly in plastic wrap, then foil, to prevent freezer burn. You can also freeze the unassembled cheesecake and cake layers separately, then thaw and frost when ready to serve. Frozen slices are good for up to 1 month.
Reheating
Lemon Cheesecake Cake is best enjoyed cold or at room temperature, but if you prefer a softer bite, let a slice sit at room temp for 20 to 30 minutes before serving. Avoid microwaving, as it can melt the frosting and change the lovely, dense cake texture.
FAQs
Can I make the cheesecake layer ahead of time?
Absolutely! The cheesecake layer can be made a day (or even two) ahead and stored in the fridge. Chilling actually makes it firmer and easier to assemble in your Lemon Cheesecake Cake.
Do I need fresh lemons or can I use bottled juice?
Fresh lemon juice and zest make all the difference in both flavor and aroma. Bottled juice will work in a pinch, but for the full vibrant lemon experience, reach for real lemons!
Can I add extra lemon flavor?
Yes! For true lemon lovers, layer lemon curd between the cake and cheesecake, or brush your cake layers with a simple lemon syrup for even more zing.
Why does my cheesecake layer crack?
A small crack is absolutely fine and will be hidden by the cake and frosting. To avoid larger cracks, make sure your cream cheese is fully softened before mixing and avoid overbaking—just bake until just set in the center.
Can this cake be made gluten-free?
You can substitute a high-quality gluten-free all-purpose flour blend for the regular flour in the cake layers. The cheesecake and frosting are already gluten-free. Just keep an eye on texture—GF blends can vary!
Final Thoughts
If citrus is your love language or you’re just ready to wow your friends, Lemon Cheesecake Cake will be a surefire hit. There’s something magical about those silky, zesty layers coming together—all it takes is a little time and a lot of love. Give it a go and let the sunshine in!
Print
Lemon Cheesecake Cake Recipe
- Prep Time: 40 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 5 hours (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Cheesecake Cake is a delightful combination of creamy cheesecake sandwiched between layers of moist lemon cake, all topped with a luscious lemon cream cheese frosting. It’s the perfect dessert for any occasion, especially for lemon lovers!
Ingredients
Cheesecake Layer:
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Lemon Cake Layers:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 1/4 cups buttermilk
Frosting:
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 6 cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven and prepare the cheesecake layer: Beat cream cheese and sugar, add eggs one at a time, mix in sour cream, vanilla, lemon juice, and zest. Bake and chill.
- Prepare the lemon cake layers: Whisk dry ingredients, beat butter and sugar, add eggs, vanilla, lemon zest, juice, and buttermilk. Divide batter and bake.
- Make the frosting: Beat butter and cream cheese, add powdered sugar, lemon juice, zest, and vanilla until fluffy.
- Assemble the cake: Layer cake, cheesecake, and remaining cake. Frost with lemon cream cheese frosting. Chill before serving.
Notes
- For extra lemon flavor, consider adding lemon curd between the layers.
- The cheesecake layer can be made a day ahead for convenience.
- Store leftovers covered in the refrigerator.
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