If you’ve ever dreamed of a dessert that weaves together the tangy brightness of lemon, the creamy decadence of cheesecake, and the tender elegance of a classic cake — this Lemon Cheesecake Cake will sweep you off your feet. Every bite reveals layers that contrast and complement, offering a show-stopping finale for special occasions or an indulgent treat “just because.” Prepare yourself: this is not your average lemon cake. It’s so much more, and once you bake it, you may find yourself inventing excuses to make it again and again!

Lemon Cheesecake Cake Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk essentials! The ingredients for Lemon Cheesecake Cake may sound impressive, but each serves a simple, specific role: pure lemon flavor, rich creaminess, or that perfect, feather-light crumb. This is where freshness makes all the difference, so pick up those lemons and full-fat cream cheese — you’ll taste it in every bite.

Cream Cheese: Use full-fat blocks, not the tub! Softened slightly to ensure a silky, lump-free cheesecake layer.
Sugar: Regular granulated sugar adds essential sweetness and structure to both the cheesecake and cake.
Salt: Just a pinch accentuates the sweet-tart balance; don’t skip it.
Eggs: At room temperature, they blend smoothly and give body to both cake and cheesecake layers.
All Purpose Flour: Helps the cheesecake set just enough for those tidy, sliceable layers.
Sour Cream: Adds richness and tang—essential for a creamy, never-dry cheesecake.
Lemon Extract: The big flavor booster: use a good-quality extract for that unmistakable zing.
Unsalted Butter: Adds flavor and moisture; make sure it’s softened but not melted for the cake and frosting.
Cake Flour: Delivers the softest possible crumb—if you only have all-purpose flour, check the note for an easy substitution.
Baking Powder & Baking Soda: Both leaveners combine to lift the cake layers into tender, fluffy perfection.
Buttermilk: Keeps the cake moist and delicate, and works with leavening for a perfect rise (substitute in a pinch: add lemon juice or vinegar to milk).
Lemon Juice: Fresh is best! It infuses the cake layers with real, unmissable citrus brightness.
Vegetable Oil: A little bit goes a long way for a moist, tender cake crumb.
Lemon Zest: Gives a concentrated punch of lemon flavor and adds cheerful flecks of color in the cake and frosting.
Powdered Sugar: The base for the frosting; sift for the smoothest result.
Lemon Cream Cheese Frosting: This dream team of cream cheese, butter, lemon extract, and optional zest is what elevates the cake to pure lusciousness. Optional yellow coloring gel gives visual pop!

How to Make Lemon Cheesecake Cake

Step 1: Prepare the Cheesecake Layer

Start with your cheesecake base, because it needs time to chill and firm up. Line a 9-inch springform pan with parchment, then set up a water bath (a pan with an inch of water on a lower oven rack). Mix the cream cheese until velvety, blend in the sugar, salt, and flour, then stir in sour cream and lemon extract. Beat in the eggs one at a time for an even texture. Pour into your pan, bake until set, and let it cool gradually in the oven with the door propped open. Once at room temperature, cover and chill (freezer for speed, fridge for patience) until it’s completely set — this layer should be easy to handle later.

Step 2: Bake the Lemon Cake Layers

While your cheesecake rests, preheat the oven and prepare two 9-inch round cake pans. Whisk together your dry ingredients, including flour, leaveners, salt, and plenty of lemon zest for maximum flavor. In another bowl, combine buttermilk, vegetable oil, lemon extract, and lemon juice. Cream the butter and sugar until fluffy, beat in eggs one by one, then alternate adding dry and wet ingredients — starting and ending with flour. This keeps the batter light and even. Divide into pans and bake until a toothpick comes out clean, then let the cakes cool completely before assembly.

Step 3: Mix the Lemon Cream Cheese Frosting

Now for the frosting! Beat slightly softened butter until smooth, then add in pieces of cream cheese and blend until no lumps remain. Lemon extract (with optional zest) brings a fragrant citrus aroma, while powdered sugar transforms it into a creamy, pipeable dream. If you want that sunny yellow bakery look, add just a dot of yellow gel coloring. For the sharpest edges and easiest piping, keep this frosting well chilled until you’re ready to decorate.

Step 4: Assemble the Lemon Cheesecake Cake

It’s time for the show! Place your first lemon cake layer on your serving plate, spread with a thin layer of frosting, then carefully position the cheesecake layer on top (gently loosen it from the pan first for a perfect stack). Peel away the parchment, spread more frosting, and top with the second cake layer. If the cheesecake is a bit bigger than the cake rounds, just trim it with a hot knife. Chill as needed if things get too soft, then frost generously, adding swoops or pretty piping for a bakery-worthy finish.

How to Serve Lemon Cheesecake Cake

Garnishes

Bring out your inner artist with some simple touches: a shower of fresh lemon zest over the top, thin lemon slices or curls for decoration, or even a handful of candied lemon peel for sparkle and zing. Edible flowers (think pansies or violets) look beautiful for spring and summer tables. Those details make your Lemon Cheesecake Cake truly stunning.

Side Dishes

You don’t need much to make this cake sing, but if you want a dessert spread, consider pairing slices with a light fruit salad or a scoop of raspberry or blackberry sorbet. The tartness of berries and the cool freshness of sorbet balance the richness and make each bite feel bright and celebratory.

Creative Ways to Present

Serve individual slices on pretty dessert plates with a puddle of berry coulis, or make “mini cakes” by cutting circles with a large biscuit cutter and stacking smaller portions. For parties, you could even pre-slice and decorate each piece differently for a whimsical touch! However you serve it, Lemon Cheesecake Cake always looks and tastes impressive.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Lemon Cheesecake Cake tightly in plastic wrap or keep it in a cake carrier in the refrigerator. The flavors actually meld and deepen after a day or two, and the cake stays moist and luscious. Enjoy within four days for the freshest results.

Freezing

If you want to make this ahead (or simply save a few slices for a rainy day), Lemon Cheesecake Cake freezes well. Slice and wrap individual portions tightly in plastic wrap and then foil, or freeze whole layers before assembly. Thaw overnight in the fridge for best texture and taste.

Reheating

This cake is best served cold or at cool room temperature, but if you like a just slightly softened feel, allow it to sit on the counter for 20-30 minutes before serving. No need to microwave — the cheesecake and frosting should stay cool and creamy for that signature texture.

Lemon Cheesecake Cake FAQs

Can I use bottled lemon juice or should I use fresh lemons?

Fresh lemon juice is absolutely recommended for the brightest, most natural citrus flavor. Bottled juice can sometimes taste flat or slightly bitter, so using fresh lemons makes your Lemon Cheesecake Cake truly special.

My cheesecake layer seems a little soft—can I fix it?

If your cheesecake layer feels too soft to handle, simply chill it longer in the freezer until very firm before assembling the Lemon Cheesecake Cake. This makes stacking easier and helps each layer hold its shape beautifully.

Can I make this cake gluten-free?

Absolutely! Replace the all-purpose and cake flour with your favorite gluten-free baking blend (one formulated for cakes), and make sure all other ingredients are certified gluten-free. The result will be a delightful gluten-free version of Lemon Cheesecake Cake.

Is there a substitute for buttermilk in the lemon cake layers?

Yes! Pour 1 tablespoon of lemon juice (or vinegar) into a measuring cup, then add enough milk to make 1¼ cups. Stir and let it sit for a few minutes. This homemade buttermilk works beautifully in the Lemon Cheesecake Cake.

Can I decorate this cake in advance?

You can frost and decorate the cake a day ahead! Just keep it chilled until about 30 minutes before serving so the frosting is perfectly set but not too firm. Any special garnishes like fresh fruit should be added just before serving for best appearance.

Final Thoughts

Baking and sharing a Lemon Cheesecake Cake feels like gifting pure sunshine to friends and family. It’s a treat that rewards every step with bright flavor and dreamy, creamy layers—and, trust me, it’s worth every minute spent in the kitchen. If you’re ready to wow both your taste buds and your guests, this is the dessert to make. You’ll remember your first slice for a long time to come!

Lemon Cheesecake Cake Recipe

★★★★★

4.8 from 19 reviews

Author: lina
Total Time: 2 hours 54 minutes
Yield: 1 3-layer cake 1x
Diet: Vegetarian

Print Recipe

Description

Delicious and indulgent Lemon Cheesecake Cake that combines the tangy creaminess of cheesecake with the light, citrusy flavor of lemon cake. A show-stopping dessert for any occasion!

Instructions

Cheesecake Layer: Preheat oven, prepare pan, mix cream cheese with sugar, salt, flour, sour cream, and lemon extract. Add eggs, bake, and cool.
Lemon Cake Layers: Preheat oven, prepare pans, mix dry ingredients and wet ingredients separately, combine, divide batter, bake, and cool.
Lemon Cream Cheese Frosting: Beat butter, cream cheese, lemon extract, and powdered sugar until smooth.
Assemble the Cake: Layer lemon cake, cheesecake, and second cake with frosting in between layers. Frost the cake and chill if needed.

Notes

Use full-fat cream cheese for best results
Cake flour substitution: For 1 cup cake flour, measure 1 cup all-purpose flour, remove 2 tablespoons, and replace with 2 tablespoons cornstarch
Buttermilk substitution: For 1 cup buttermilk, mix 1 tablespoon lemon juice or vinegar with enough milk to make 1 cup; let stand for 5 minutes

Prep Time: 45 minutes
Cook Time: 1 hour 9 minutes
Category: Dessert
Method: Baking
Cuisine: American