Introduction

This Creamy Lemon Cheesecake Cake is a delightful fusion of tangy lemon cake and smooth cheesecake, layered together with luscious lemon cream cheese frosting. Perfect for special occasions or whenever you crave a bright and creamy dessert.

The image shows a tall lemon cake with about six visible layers, each separated by smooth pale yellow frosting with a soft texture. The sides of the cake have a neat ridged pattern running horizontally all around. The top is covered with a glossy, even layer of the same pale yellow frosting, decorated with a circle of thick cream swirls near the edge. In the center, there are three thin lemon slices placed slightly overlapping. The cake is set on a clear glass cake stand with a decorative black metal base, placed on a white marbled surface, with a blurred green garden in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the cheesecake layer:
- 3 eggs (room temperature, about 70°F)
- 16 oz cream cheese (full-fat, for best texture)
- 1 cup granulated sugar
- 3/4 cup sour cream (full-fat for richness)
- 1 tsp lemon extract
- 3 tbsp all-purpose flour
- 1/4 tsp salt
For the lemon cake:
- Zest from 2 lemons
- 2 tsp baking powder
- 2 cups granulated sugar
- 1 tbsp lemon extract
- 1 1/2 sticks unsalted butter (softened, I prefer Kerrygold)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 cup vegetable oil (like Mazola)
- 1/4 cup lemon juice (freshly squeezed for best flavor)
- 3 eggs
- 1 1/4 cups buttermilk
- 3 cups cake flour
For the lemon cream cheese frosting:
- Zest of 1 lemon (optional, about 1 1/2 tsp)
- 6 to 6 1/2 cups powdered sugar
- 16 oz cream cheese (barely softened, keeps frosting firm)
- Yellow food gel (optional, for vibrant color)
- 2 sticks unsalted butter (slightly softened, about 65°F)
- 1 tsp lemon extract
For decorating:
- Small offset spatula
- Disposable piping bag fitted with 2d piping tip

Instructions

Step 1: Prepare and bake the cheesecake layer. Place a pan filled with one inch of water on a lower rack in the oven to prevent cracking. Preheat the oven to 300°F. Line the bottom of a 9-inch springform pan with parchment paper. Beat the cream cheese until smooth, then add sugar, salt, and flour mixing at low speed. Blend in sour cream and lemon extract. Add eggs one at a time, mixing well after each. Pour into the prepared pan and place on the rack above the water. Bake for 45 minutes until set but slightly jiggly. Turn off oven, leave cheesecake inside with door slightly open for 30 minutes. Cool on countertop, then cover and freeze 2-3 hours or refrigerate 5-6 hours or overnight.
Step 2: Prepare and bake the lemon cake layers. Preheat oven to 350°F. Grease and flour two 9×2-inch cake pans. Whisk cake flour, baking powder, baking soda, salt, and lemon zest in a bowl. In another bowl, combine buttermilk, vegetable oil, lemon extract, and lemon juice. Cream softened butter until smooth. Gradually add sugar, beat until light and fluffy. Add eggs one at a time. Alternately add flour mixture and buttermilk mixture to batter, starting and ending with dry ingredients, mixing just until combined. Divide batter evenly between pans and bake 20-24 minutes until a toothpick comes out clean or with crumbs. Cool in pans 10 minutes, then transfer to racks to cool completely.
Step 3: Make the lemon cream cheese frosting. Beat softened butter until smooth. Add cream cheese in pieces and mix until creamy. Incorporate lemon extract and optional lemon zest. Gradually add powdered sugar, beating until smooth and fluffy. Add yellow food gel if desired for color. Chill frosting before use for best piping and spreading results.
Step 4: Assemble the cake. Place one lemon cake layer on a plate. Spread a thin layer of frosting on top. Loosen the cheesecake by running a warm knife around springform pan edges, release sides, and flip cheesecake upside down onto cake layer. Remove pan bottom and parchment. Trim cheesecake edges if wider than cake layers. Spread thin frosting layer on cheesecake. Top with second lemon cake layer. Frost entire cake with remaining frosting. Chill as needed if frosting softens. Use offset spatula and piping bag with tip for decorative touches.

Tips & Variations

Use room temperature eggs and cream cheese to ensure a smooth batter and avoid lumps.
Fresh lemon zest and juice provide the best citrus flavor—avoid bottled lemon juice if possible.
To prevent cracking, bake the cheesecake with a water bath and allow gradual cooling in the oven.
For a more vibrant frosting, add a few drops of yellow food gel rather than food coloring liquid which can thin the frosting.
If you prefer a lighter texture, you can substitute half of the all-purpose flour in the cake with cake flour.
To make ahead, bake the cheesecake and cake layers a day ahead and refrigerate well wrapped.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. For best texture, bring the cake to room temperature about 30 minutes before serving. Leftover cake layers can be wrapped tightly and frozen for up to 2 months. Thaw in the refrigerator overnight and frost or assemble as needed. Avoid microwaving the frosting to soften; instead, chill and remix gently before use.

How to Serve

A two-layer lemon cake with light yellow sponge layers and thick cream filling between them is shown on a white marbled surface. The outside is smoothly covered with creamy white frosting, decorated with evenly spaced swirls along the top edge. A single thin lemon slice sits in the center on top, adding a bright yellow contrast. The cake is positioned on a black cake stand with a detailed base. The slice cut out reveals the fluffy texture of the cake and creamy filling inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lemon juice instead of fresh?

Freshly squeezed lemon juice provides the brightest and freshest flavor for this cake. Frozen juice can be used in a pinch, but it may dilute the overall citrus taste slightly.

Why does the cheesecake need a water bath during baking?

The water bath adds moisture and maintains an even baking temperature, which helps prevent cracks and ensures the cheesecake has a creamy, smooth texture.