Oh, this Lemon Cheesecake Cake is a total showstopper—and trust me, you’re going to want to make it ASAP. Imagine a luscious, creamy cheesecake layer wrapped in zesty lemon flavor, sandwiched between fluffy, moist lemon cake layers, and finished with a silky lemon cream cheese frosting. It’s bright, tangy, and utterly dreamy—a dessert that feels both fresh and indulgent at the same time.
This cake is perfect for celebrations, brunches, or whenever you want to wow your guests with something that tastes like sunshine and happiness. Plus, it’s easier to make than it sounds, so don’t be intimidated! If you love lemon and cheesecake, this one’s a game-changer you’ll want to keep in your baking repertoire.
Why You’ll Love Lemon Cheesecake Cake
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re celebrating a birthday, hosting a brunch, or just treating yourself, here’s why this cake is a winner:
Versatile: Perfect for any occasion—birthday parties, showers, or an elegant weekend treat.
Budget-Friendly: Made with simple ingredients like cream cheese, lemons, flour, and sugar, all easy to find.
Quick and Easy: The layers come together with straightforward steps, and the cream cheese frosting is smooth and simple to whip up.
Customizable: Add lemon zest for extra zing, or mix in fresh berries between layers for a fun twist.
Crowd-Pleasing: The perfect balance of tangy and sweet, this cake delights kids and adults alike.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
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Ingredients in Lemon Cheesecake Cake
Here’s what makes this cake so irresistibly bright and creamy:
Lemon Cake Layers
Soft, fluffy, and infused with fresh lemon juice and zest for a burst of citrus flavor.
Cream Cheese Filling
Rich and smooth, this layer adds that classic cheesecake texture and tanginess that pairs perfectly with lemon.
Lemon Cream Cheese Frosting
Buttery and tangy, this frosting is the crowning glory—light, silky, and bursting with lemon goodness.
Eggs, Flour, Sugar, Butter
The essentials for a tender cake and creamy filling that keep everything balanced and delicious.
Lemon Juice and Zest
The real star players, delivering fresh citrus zing that wakes up your taste buds.
Instructions
Let’s walk through the steps to bake and assemble this lemony delight:
Preheat Your Oven
Set the oven to 350°F (175°C) to ensure your cake bakes evenly and rises beautifully.
Prepare Your Cake Pans
Grease and flour two 8-inch round cake pans or line them with parchment paper for easy release.
Make the Lemon Cake Batter
In a bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, then stir in lemon juice and zest. Gradually mix in the dry ingredients—flour, baking powder, and a pinch of salt—until just combined.
Bake the Cake Layers
Divide the batter evenly between the prepared pans. Bake for about 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before assembling.
Prepare the Cream Cheese Filling
Beat cream cheese with sugar, egg, and vanilla extract until smooth and creamy.
Assemble the Cake
Place one cake layer on a serving plate. Spread the cream cheese filling evenly over the top. Add the second cake layer on top, pressing gently.
Make the Lemon Cream Cheese Frosting
Beat together cream cheese, butter, powdered sugar, lemon juice, and zest until light and fluffy.
Frost the Cake
Spread the frosting generously all over the top and sides of the cake. For a pretty finish, use a spatula or piping bag to create swirls or smooth it out.
Chill and Serve
Let the cake chill in the fridge for at least an hour to set. Slice and serve chilled or at room temperature.
Nutrition Facts
Servings: 10–12
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: [Time to prepare ingredients]
Cook Time: [Time to bake]
Total Time: [Total time needed]
How to Serve Lemon Cheesecake Cake
Here are some ideas to make your serving experience extra special:
Fresh Berries: Strawberries, blueberries, or raspberries add a colorful, juicy contrast.
Lemon Curd Drizzle: For an extra citrus punch, drizzle some lemon curd on each slice.
Whipped Cream: Light, airy whipped cream complements the tangy frosting beautifully.
Tea or Coffee: This cake pairs perfectly with a hot cup for a delightful afternoon treat.
Additional Tips
Use Fresh Lemons: Fresh juice and zest make all the difference in flavor.
Don’t Overmix: To keep your cake light and fluffy, mix the batter just until combined.
Chill for Best Results: Letting the cake chill helps the layers set and makes slicing easier.
Storage Tips: Store leftovers covered in the fridge for up to 4 days.
Freeze for Later: Wrap tightly and freeze for up to a month; thaw in the fridge before serving.
FAQ Section
Q1: Can I use bottled lemon juice?
A1: Fresh lemon juice is best for bright, fresh flavor, but bottled works in a pinch.
Q2: Can I make this cake gluten-free?
A2: Yes! Use a gluten-free flour blend and check all your ingredients for gluten content.
Q3: How long will this cake keep?
A3: Stored in the fridge, it stays fresh for up to 4 days.
Q4: Can I make the frosting ahead of time?
A4: Yes, you can make and refrigerate the frosting up to 2 days ahead; bring to room temp before frosting.
Q5: Can I add other flavors to the frosting?
A5: Sure! A touch of vanilla or a splash of almond extract pairs nicely with the lemon.
Q6: What if I don’t have cream cheese?
A6: Cream cheese is key for that tangy cheesecake flavor, but mascarpone can be a substitute.
Q7: Can I bake this cake in one pan and slice it?
A7: You can, but baking in two pans gives the best layer definition.
Q8: How do I prevent the cake from drying out?
A8: Don’t overbake and make sure to cover the cake tightly when storing.
Q9: Can I use this frosting on cupcakes?
A9: Absolutely! It makes a delicious, tangy cupcake topping.
Q10: What’s the best way to cut the cake?
A10: Use a sharp knife warmed under hot water and wiped dry for clean slices.
Conclusion
Lemon Cheesecake Cake is the perfect blend of bright citrus and creamy indulgence—light enough to enjoy any time but decadent enough to feel like a celebration. It’s approachable, crowd-pleasing, and bursting with fresh flavor that’s sure to make your dessert table shine. Give it a try, and get ready to impress everyone with your baking skills and fabulous taste. This cake is pure sunshine on a plate—slice, savor, and enjoy!
Print
Lemon Cheesecake Cake
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A delightful layered dessert featuring tangy lemon cake layers paired with creamy cheesecake filling and a smooth lemon glaze.
Ingredients
- For the Lemon Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 1/2 cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk
- For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in lemon zest, lemon juice, and vanilla extract.
- Alternately add flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Mix until just combined.
- Divide batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
- For the cheesecake layer, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each, then stir in vanilla extract.
- Pour the cheesecake mixture into a greased 9-inch springform pan.
- Bake cheesecake at 325°F (163°C) for 35-40 minutes or until set. Cool completely, then refrigerate.
- To assemble, place one lemon cake layer on a serving plate. Spread the cheesecake layer evenly over it.
- Top with the second lemon cake layer.
- Mix powdered sugar, lemon juice, and zest to make the glaze. Drizzle over the top.
- Refrigerate assembled cake for at least 2 hours before serving.
Notes
- Use room temperature ingredients for best results.
- Make sure cheesecake layer is fully cooled before assembly to avoid melting.
- Optional: garnish with fresh lemon slices or whipped cream.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 38g
- Sodium: 280mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg