Lemon Cheesecake Cake Recipe

If you adore vibrant citrus flavors paired with a creamy, velvety texture, then this Lemon Cheesecake Cake is going to be your new go-to dessert. Imagine a luscious cheesecake layer nestled perfectly between two moist, zesty lemon cake layers, all enveloped in a dreamy lemon cream cheese frosting. This dessert combines the best of both worlds — tangy brightness and rich creaminess — making every bite a celebration of fresh, summery flavor. Whether it’s for a special occasion or a weekend treat, this Lemon Cheesecake Cake will light up your table and delight everyone lucky enough to dig in.

Ingredients You’ll Need

Getting ready to make this delightful Lemon Cheesecake Cake is a breeze with simple, yet essential ingredients that each play a crucial role in the final masterpiece. From the creamy full-fat cream cheese that forms the heart of the cheesecake layer to the bright lemon zest that infuses the cake with sunshine, every element adds depth, texture, and irresistible flavor.

• Cream cheese: Use full-fat and softened for a perfectly smooth, rich cheesecake layer.
• Granulated sugar: Balances sweetness in both the cheesecake and cake layers.
• Sour cream: Adds moistness and tang to the cheesecake, elevating the creamy texture.
• Lemon extract: A key flavor booster for both cake and frosting, ensuring zesty notes throughout.
• Eggs: Provide structure and richness across all layers.
• Unsalted butter: Essential for tender, moist lemon cake layers and a creamy frosting base.
• Cake flour: Yields a tender crumb in the lemon cake, but all-purpose with cornstarch can be a substitute.
• Baking powder & baking soda: Help the cake rise beautifully, delivering a soft, fluffy texture.
• Buttermilk: Adds subtle tang and moistness to keep the lemon cake tender.
• Lemon juice & zest: Provide that fresh citrus kick that defines the entire Lemon Cheesecake Cake.
• Powdered sugar: Creates a luscious, smooth texture in the frosting.
• Vegetable oil: Enhances the lemon cake’s moisture and keeps it light.
• Optional yellow food coloring gel: Gives the frosting a cheerful, sunny hue if desired.

How to Make Lemon Cheesecake Cake

Step 1: Prepare the Cheesecake Layer

Start with lining a 9-inch springform pan with parchment paper to prevent sticking, then preheat your oven to 300°F. This lower temperature is key to baking a creamy cheesecake that won’t crack. To create the perfect environment, place a water-filled pan on the bottom rack for gentle steam, ensuring a silky texture. Beat the softened cream cheese until perfectly smooth, then gradually add sugar, salt, and flour for structure. Flavor it with lemon extract and sour cream for tang and tenderness. Incorporate eggs one by one, mixing on low speed to maintain creaminess. Pour the batter into the pan and bake for 45 minutes until just set with a slight jiggle. Turn off the oven and leave the door ajar for 30 minutes to cool gently — this prevents cracking. After cooling completely, refrigerate for at least 5 hours, or if you’re pressed for time, freeze for 2-3 hours until firm but still flexible.

Step 2: Bake the Lemon Cake Layers

While the cheesecake chills, preheat your oven to 350°F and prepare two 9-inch round cake pans by greasing and lining them with parchment. In one bowl, whisk together cake flour, baking powder, baking soda, salt, and freshly grated lemon zest to evenly distribute the leavening and citrus burst. In another bowl, mix buttermilk, lemon juice, lemon extract, and vegetable oil to create the tender base. Cream softened butter until smooth and fluffy, gradually add sugar, then beat in eggs one at a time to create an aerated, rich batter. Alternate adding the dry and wet mixtures to the butter mixture, starting and ending with dry ingredients, and stir just until combined — overmixing can toughen the cake. Divide the batter equally between pans and bake for about 20-24 minutes, or until a toothpick inserted comes out clean. Allow the cakes to cool completely before moving on to assembly.

Step 3: Whip Up the Lemon Cream Cheese Frosting

The frosting is where the creamy magic crowns this Lemon Cheesecake Cake. Beat the butter until silky smooth, then add cream cheese and continue mixing until fully incorporated and fluffy. Enhance the citrus essence with lemon extract and optional fresh lemon zest for bursts of freshness throughout. Gradually add powdered sugar a cup at a time until the frosting is thick yet spreadable. If you want to add a visual pop, stir in a tiny amount of yellow food coloring gel — it’s all about that sunny appeal!

Step 4: Assemble Your Lemon Cheesecake Cake

Start by laying down one lemon cake layer on your serving plate and spread a thin, even coat of frosting over the surface — this helps the cheesecake stick without sliding. Gently release the cheesecake layer from its pan and parchment paper, then invert it so the smooth bottom faces up, and place it carefully on top of the frosted cake. This unexpected upside-down approach showcases the cheesecake’s creamy surface. Spread more frosting over the cheesecake layer to create a lush barrier before topping with the second lemon cake layer. Finally, frost the whole cake generously and decorate as your heart desires. If the frosting feels too soft during this process, pop the assembled cake into the fridge briefly to firm up before finishing the decorating touches.

How to Serve Lemon Cheesecake Cake

Garnishes

Adding the right garnishes can elevate this Lemon Cheesecake Cake from delicious to stunning. Think thin twists of lemon peel, edible flowers, or a light dusting of powdered sugar to accentuate the cake’s bright personality. Fresh berries like blueberries or raspberries not only add a pop of color but complement the tangy lemon perfectly.

Side Dishes

This cake shines as a centerpiece dessert but pairs beautifully with light accompaniments like a dollop of whipped cream or a refreshing fruit salad featuring seasonal citrus and berries. A cup of herbal tea or a light sparkling wine can also make the eating experience even more delightful, balancing the richness with crispness.

Creative Ways to Present

For special occasions, try serving individual slices with a small pool of lemon curd or a drizzle of honey on the plate. You can even layer the cake in mini jars or trifles for a charming single-serving presentation that’s perfect for entertaining. Using decorative cake stands or colorful platters will further highlight the cheerful vibes of this lemony delight.

Make Ahead and Storage

Storing Leftovers

This Lemon Cheesecake Cake keeps well in the refrigerator for up to 4 days when stored covered tightly with plastic wrap or in an airtight container. The flavors actually mature beautifully after resting, so don’t hesitate to prepare it a day in advance for the best taste and texture.

Freezing

You can freeze the whole cake or individual slices, wrapped securely in plastic wrap and foil, for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator to preserve the delicate texture of the cheesecake and the freshness of the lemon cake layers.

Reheating

Because this is a chilled, creamy dessert, it’s best served cold or at room temperature rather than reheated. To take the chill off, leave slices on the counter for about 20 minutes before serving to let the flavors and textures shine through.

FAQs

Can I use low-fat cream cheese for the cheesecake layer?

While it’s possible, using full-fat cream cheese yields the best creamy texture and richness that define the Lemon Cheesecake Cake. Lower-fat alternatives may make the layer less smooth and flavorful.

What if I don’t have buttermilk for the cake?

If you don’t have buttermilk, you can make a simple substitute by adding 1 tablespoon of lemon juice or white vinegar to 1¼ cups of milk, then letting it sit for 5-10 minutes before using. This will replicate the tang and acidity that keep the cake tender.

Why is the cheesecake baked at a lower temperature?

Baking cheesecake at a lower temperature prevents cracking and ensures a creamy, smooth consistency. High heat can cause the mixture to overcook and crack on the surface, which isn’t the look or texture we want for this cake.

Can I make the lemon cake layers a day ahead?

Absolutely! Baking the lemon cake layers a day in advance helps the cake stabilize and makes assembly easier. Just keep them well wrapped in plastic wrap at room temperature or chilled briefly if your kitchen is warm.

How do I keep the frosting from getting too soft when decorating?

If your frosting starts to loosen, chilling the cake or frosting in the refrigerator for 10-15 minutes helps firm it up, allowing you to spread and decorate with ease while maintaining that perfect texture.

Final Thoughts

I hope this recipe inspires you to dive into making your very own Lemon Cheesecake Cake — it’s truly a showstopper that’s as fun to make as it is to eat. The bright lemon flavor paired with creamy cheesecake and soft cake layers creates a harmonious bite every time. Trust me, once you taste it, you’ll be reaching for this recipe again and again to brighten meals and celebrations with a touch of sunshine.

Print