Lemon Cheesecake Cake is the ultimate dessert mashup for any citrus lover, delivering sunny lemon flavor, creamy cheesecake indulgence, and layers of light, buttery cake all in one beautiful creation. Imagine slicing into a cake that rewards you with soft lemon layers sandwiching a dreamy, tangy cheesecake core, all wrapped up in a cloud of lemon buttercream and garnished with cheerful lemon slices. Each bite is a festival of textures and zesty-sweet flavors—a showstopping treat for birthdays, celebrations, or whenever you want to brighten the day!
Ingredients You’ll Need
You’ll be amazed at how straightforward yet vital these ingredients are in creating the irresistible Lemon Cheesecake Cake. Each component adds its own flair, working together to create vibrant citrus notes, lush texture, and that unmistakable homemade goodness.
- Cream Cheese (16 ounces, softened): The star of your cheesecake layer—ensure it’s at room temperature for the smoothest, creamiest results.
- Granulated Sugar (1/2 cup for cheesecake, 1 3/4 cups for cake): Balances the bright tartness of lemon and brings that delightful sweet crumb.
- Eggs (2 for cheesecake, 4 for cake): Essential for holding everything together and ensuring a sublime, tender texture throughout.
- Sour Cream (1/4 cup): Adds a subtle tang and extra creaminess to the cheesecake layer.
- Vanilla Extract (1 teaspoon for cheesecake, 1 teaspoon for cake, 1 teaspoon for frosting): Aromatic and warming, it rounds out all the citrus and creamy notes.
- Lemon Zest (2 teaspoons for cheesecake, 1 tablespoon for cake): Packs a punch of bright, fresh lemon flavor—don’t skip it!
- All-Purpose Flour (2 1/2 cups): Your foundation for the cake layers, giving them structure and softness.
- Baking Powder (2 1/2 teaspoons) & Salt (1/2 teaspoon): The duo that helps the cake rise and keeps the flavors balanced.
- Unsalted Butter (3/4 cup for cake, 1 cup for frosting): Brings rich flavor and the perfect crumb to both cake and buttercream.
- Lemon Juice (1/4 cup for cake, 1 tablespoon for frosting): For a burst of citrusy zing in every bite and in the frosting.
- Buttermilk (1 cup): Creates a supremely tender cake crumb and elevates the lemony taste.
- Powdered Sugar (4 cups): The base of your buttercream, resulting in that creamy, fluffy frosting we all love.
- Heavy Cream (2–3 tablespoons): Optional, but makes your frosting fluffier and smoother.
- Lemon Slices (for garnish, optional): Add a sunny, decorative finish!
- Parchment Paper and Nonstick Spray: For easy removal and perfect layers, don’t forget to prep your pans well.
How to Make Lemon Cheesecake Cake
Step 1: Prepare and Bake the Cheesecake Layer
First, line the bottom of a 9-inch springform pan with parchment paper and give it a quick grease for easy cheesecake removal later. Beat your softened cream cheese and sugar together until velvety smooth—no lumps allowed! Add eggs one by one, then blend in sour cream, vanilla, and that wonderful lemon zest. Pour this sunshine-yellow mixture into your pan and bake at 325°F for 35 to 40 minutes. When it’s set but slightly jiggly in the center, let it cool fully and then refrigerate—the cold helps the cheesecake layer stay nice and firm for assembly.
Step 2: Mix and Bake the Lemon Cake Layers
Next, crank your oven to 350°F and grease plus flour two 9-inch round cake pans. Whisk together your dry ingredients (flour, baking powder, salt) in a separate bowl. In a large bowl, beat the softened butter with sugar til fluffy and pale—don’t rush this step! Add your eggs one at a time, pausing to mix, then stir in more lemon zest, lemon juice, and vanilla for that irresistible fragrance. Now, alternate adding the flour mixture and buttermilk to the batter (start and finish with flour). Divide the batter between the pans and bake for 25 to 30 minutes, until the tops spring back to the touch. Let the cakes cool completely before moving on—trust me, it’ll pay off later!
Step 3: Make the Lemon Buttercream Frosting
Time for everyone’s favorite—the buttercream! Whip the softened butter until creamy, then slowly incorporate powdered sugar, vanilla, lemon juice, and a bit of heavy cream if you want an ultra-silky, spreadable frosting. Beat it until it’s light, fluffy, and tempting enough to eat by the spoonful (I won’t tell if you do!).
Step 4: Assemble the Lemon Cheesecake Cake
For the big moment, place one lemon cake layer on your serving plate. Gently remove the chilled cheesecake layer from its pan and set it over the cake—go slowly to avoid cracks. Top with the second lemon cake layer, making sure everything is nicely aligned. Now, cover the whole cake with your luscious lemon buttercream, swirling it as you go. Finish with optional lemon slices for that wow-factor garnish. Chill the assembled cake until ready to serve.
How to Serve Lemon Cheesecake Cake
Garnishes
A truly beautiful Lemon Cheesecake Cake deserves an equally lovely finish! Classic lemon slices fan out dramatically on top, but you could also sprinkle on a dusting of powdered sugar or add curls of lemon zest for that extra lemon appeal. Edible flowers, like pansies or violets, bring a garden party vibe, while a few mint sprigs add a burst of color and freshness.
Side Dishes
Because this cake is rich and lively on its own, serve it with something simple and refreshing—perhaps a bowl of ripe mixed berries, or a light fruit salad with strawberries and blueberries. If you’re making it for a party, small glasses of sparkling lemonade or brewed iced tea make dreamy companions, keeping the citrus theme front and center.
Creative Ways to Present
Think beyond the simple slice! For a playful twist, cut the Lemon Cheesecake Cake into petite squares and arrange them on a tiered dessert stand for an afternoon tea. Or, serve slices with a swirl of raspberry coulis for a touch of elegance at dinner parties. Individual mason jar trifles—layering bits of cake, cheesecake, and frosting—make crowd-pleasing, portable treats for holidays and picnics.
Make Ahead and Storage
Storing Leftovers
After your celebration winds down, any leftover Lemon Cheesecake Cake can be tightly wrapped and refrigerated for up to four days. The chill keeps the cheesecake layer firm and the frosting fresh! To keep the flavors and textures at their best, use an airtight cake container or wrap slices individually in plastic wrap.
Freezing
You can absolutely freeze Lemon Cheesecake Cake for future cravings! For best results, freeze individual slices wrapped in plastic wrap and foil, then store in a freezer-safe container up to two months. Thaw slices overnight in the refrigerator before enjoying—this helps maintain the cake’s tender crumb and creamy texture.
Reheating
While Lemon Cheesecake Cake is designed to be loved chilled or at room temperature, you can let refrigerated slices sit out for about 20 minutes before serving. If you crave just a hint of warmth, microwave a slice on a low power setting for 10–15 seconds. Aim to keep the cheesecake cool and creamy, not hot.
FAQs
Can I make the cheesecake layer in advance?
Absolutely! In fact, baking the cheesecake layer a day ahead makes assembly much simpler and gives the layer plenty of time to cool and firm up perfectly in the fridge.
What can I use instead of buttermilk in the cake?
If you don’t have buttermilk on hand, you can make an easy substitute by mixing 1 tablespoon of lemon juice or vinegar with just under 1 cup of milk. Let it sit for five minutes, and voilà—ready to use in your Lemon Cheesecake Cake!
How do I prevent lumps in the cheesecake batter?
Be sure your cream cheese is fully softened to room temperature before mixing. Beat it thoroughly with the sugar before adding anything else—this creates the silkiest cheesecake layer.
Can I make Lemon Cheesecake Cake with a cake mix?
Definitely! If you’re short on time, a boxed lemon cake mix makes a speedy and delicious alternative. Just prepare the cheesecake and frosting as directed and assemble as usual.
Why does my cake layer crack or sink?
Cake layers can sometimes crack or sink if overmixed or underbaked. To avoid this, mix just until combined, bake until a toothpick comes out clean, and let layers cool fully before assembling with the cheesecake.
Final Thoughts
I can’t wait for you to bring Lemon Cheesecake Cake into your kitchen—it’s pure joy in dessert form! With its vibrant citrus punch, dreamy creamy layer, and buttery cake, it’s sure to impress and satisfy every sweet tooth at your table. Go ahead and treat yourself: you deserve a slice of sunshine!
Print
Lemon Cheesecake Cake Recipe
- Total Time: 1 hour 50 minutes (plus chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the perfect marriage of creamy cheesecake and zesty lemon cake with this show-stopping Lemon Cheesecake Cake. Layers of rich cheesecake and moist lemon cake are sandwiched together with a luscious lemon buttercream frosting, creating a dessert that’s sure to impress.
Ingredients
Cheesecake Layer:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
Lemon Cake Layers:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2–3 tablespoons heavy cream
- Optional: lemon slices for garnish
Instructions
- Preheat oven to 325°F: Line a 9-inch springform pan with parchment and grease.
- Prepare Cheesecake Layer: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, vanilla, and lemon zest. Pour into pan and bake for 35 to 40 minutes until set. Cool completely and refrigerate.
- Prepare Lemon Cake Layers: Increase oven temperature to 350°F. Grease and flour two 9-inch round cake pans. Whisk flour, baking powder, and salt. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in lemon zest, juice, and vanilla. Alternate adding flour mixture and buttermilk until batter is smooth. Divide into pans and bake for 25 to 30 minutes. Cool completely.
- Prepare Frosting: Beat butter until creamy, then gradually add powdered sugar, vanilla, lemon juice, and cream until fluffy.
- Assemble Cake: Place one cake layer on a serving plate, top with cheesecake layer, then place the second cake layer on top. Frost the cake with lemon buttercream and garnish with lemon slices if desired.
Notes
- Bake the cheesecake layer the day before to make assembly easier.
- Keep cake chilled until ready to serve, then let sit at room temperature for 20 minutes.
- This cake can also be made with a boxed lemon cake mix for a quicker version.
- Prep Time: 40 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 55g
- Sodium: 270mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg
