Introduction

This Creamy Lemon Cheesecake Cake layers a tangy, smooth cheesecake between fluffy lemon cake rounds, all finished with a luscious lemon cream cheese frosting. Perfect for celebrations or a bright spring dessert, it combines rich textures with vibrant citrus flavors.

The image shows a tall, round lemon cake with about six visible layers, each covered evenly with smooth, pale yellow frosting. The sides of the cake have horizontal ridges giving it a textured look. On top, a ring of thick swirls made from the same frosting decorates the edge, while three thin lemon slices rest smoothly in the center. The cake sits on a clear glass stand with a detailed black metal base, placed on a white marbled surface with a blurred natural green 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)
1/2 tsp salt
1/2 tsp baking soda
1/4 cup vegetable oil
1/4 cup lemon juice (freshly squeezed)
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)
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 the cheesecake layer by preheating the oven to 300°F and placing a pan with one inch of water on a lower rack to prevent cracking. Line a 9-inch springform pan bottom with parchment paper. Beat 16 oz softened cream cheese until smooth, then add sugar, salt, and flour and mix on low speed. Blend in sour cream and lemon extract, then add eggs one at a time until combined. Pour the batter into the pan.
Step 2: Bake the cheesecake on a rack just above the water pan for 45 minutes until set but slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar for 30 minutes. Cool on the countertop, then cover and freeze for 2-3 hours or refrigerate for at least 5-6 hours or overnight.
Step 3: Preheat the oven to 350°F. Grease and flour two 9×2-inch round cake pans. Whisk cake flour, baking powder, baking soda, salt, and lemon zest together. In another bowl, combine buttermilk, vegetable oil, lemon extract, and lemon juice.
Step 4: Cream 1 1/2 sticks softened butter until smooth, gradually add sugar and mix until fluffy, then beat in eggs one at a time. Alternately add flour mixture and buttermilk mixture to the batter, beginning and ending with dry ingredients. Mix just until combined.
Step 5: Divide batter evenly between pans and bake for 20-24 minutes until a toothpick comes out clean or with crumbs. Cool 10 minutes in pans, then transfer to racks to cool completely.
Step 6: Make the frosting by beating 2 sticks softened butter until smooth. Add cream cheese and mix until creamy. Blend in lemon extract and optional zest. Gradually add powdered sugar and beat until smooth and fluffy. Add yellow food gel if desired. Chill before using.
Step 7: Assemble the cake by placing one lemon cake layer on a plate. Spread a thin layer of frosting over it. Loosen the cheesecake from the springform pan by running a hot knife around the edge, release the sides, and invert the cheesecake onto the first cake layer. Remove parchment and trim if needed.
Step 8: Spread another thin frosting layer over the cheesecake, then top with the second lemon cake layer. Frost the entire cake with remaining frosting. Chill as needed to keep frosting firm. Use an offset spatula and piping bag to decorate as desired.

Tips & Variations

Use fresh lemon zest and juice for the brightest citrus flavor and aroma.
Soften cream cheese and butter to room temperature for smooth batter and frosting without lumps.
Freeze cheesecake layer before assembly to help it hold shape and avoid melting during frosting.
If you don’t have lemon extract, substitute with finely grated zest and extra lemon juice for natural flavor.
For a vibrant frosting color, add a small amount of yellow food gel gradually.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. For longer storage, freeze the cake tightly wrapped for up to 2 weeks; thaw overnight in the refrigerator before serving. Bring to room temperature before cutting for the best texture. If frosting firms in the fridge, let the cake sit briefly at room temperature to soften slightly before serving.

How to Serve

A close-up image of a two-layer lemon cake slice on a white plate, resting on a white marbled surface. The cake's bottom and top layers are spongy and light yellow with a crumbly texture. Between them is a thick, creamy pale-yellow lemon filling that looks soft and slightly chunky. The whole slice is coated with smooth pale yellow frosting, with piped swirls decorating the top edge. A fresh lemon half with a bright yellow rind and juicy flesh sits beside the slice. In the blurred background, green leaves add a touch of natural color. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake layer ahead of time?

Yes, the cheesecake layer can be made a day or two in advance. After cooling, cover and refrigerate or freeze it. This helps firm it up and makes assembly easier.

What if I don’t have cake flour?

You can substitute cake flour by measuring all-purpose flour less 2 tablespoons per cup and adding 2 tablespoons cornstarch per cup. Sift well for a tender cake texture.

Creamy Lemon Cheesecake Cake Recipe

Print Recipe

★★★★★

4.9 from 58 reviews

This Creamy Lemon Cheesecake Cake combines the rich, smooth texture of a baked lemon cheesecake layer with bright, fluffy lemon cake layers all wrapped in a tangy lemon cream cheese frosting. Perfect for lemon lovers who want a show-stopping dessert with layers of citrus flavor and creamy decadence.

Author: Maya
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 8 hours (including chilling time)
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cheesecake Layer

3 eggs (room temperature, about 70°F)
16 oz cream cheese (full-fat, slightly softened)
1 cup granulated sugar
3/4 cup sour cream (full-fat)
1 tsp lemon extract
3 tbsp all-purpose flour
1/4 tsp salt

Lemon Cake Layers

Zest from 2 lemons
2 tsp baking powder
2 cups granulated sugar
1 tbsp lemon extract
1 1/2 sticks (12 tbsp) unsalted butter (softened)
1/2 tsp salt
1/2 tsp baking soda
1/4 cup vegetable oil
1/4 cup freshly squeezed lemon juice
3 eggs
1 1/4 cups buttermilk
3 cups cake flour

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 (full-fat, barely softened)
2 sticks unsalted butter (slightly softened, about 65°F)
1 tsp lemon extract
Yellow food gel (optional)

For Decorating

Small offset spatula
Disposable piping bag fitted with 2D piping tip

Instructions

Prepare and Bake the Cheesecake Layer: Preheat the oven to 300°F. Place a pan with one inch of water on a lower oven rack to create steam, preventing cracks in the cheesecake. Line a 9-inch springform pan bottom with parchment paper. In a bowl, beat the softened cream cheese until smooth, then add sugar, salt, and flour, mixing at low speed. Blend in the sour cream and lemon extract. Add eggs one at a time, mixing until combined. Pour into the prepared pan and place it on the rack above the water pan. Bake for 45 minutes until set but slightly jiggly in the center. Turn off oven and leave cheesecake inside with door slightly open for 30 minutes to cool gradually. Cool on countertop then cover and freeze 2-3 hours or refrigerate 5-6 hours or overnight before assembling.
Prepare and Bake the Lemon Cake Layers: Preheat oven to 350°F. Grease and flour two 9×2-inch round cake pans. Whisk cake flour, baking powder, baking soda, salt, and lemon zest together. In a separate bowl, combine buttermilk, vegetable oil, lemon extract, and lemon juice. Cream softened butter until smooth, gradually add sugar and beat until fluffy. Add eggs one at a time until incorporated. Alternate adding dry flour mixture and liquid mixture beginning and ending with dry, mixing just until combined. Divide batter evenly between pans and bake 20-24 minutes until a toothpick inserted comes out clean or with a few crumbs. Cool 10 minutes in pans then turn out onto racks and cool completely.
Make the Lemon Cream Cheese Frosting: Beat softened butter until smooth. Add cream cheese pieces and mix until creamy and blended. Add 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 slightly before use to help with spreading and piping, remixing before applying.
Assemble the Lemon Cheesecake Layer Cake: Place the first lemon cake layer on a plate. Spread a thin layer of frosting on top. Use a warm thin knife to loosen the edges of the cheesecake in the springform pan, then remove the sides. Carefully invert the cheesecake layer onto the frosted cake layer and remove the parchment paper from the bottom. Trim any excess cheesecake to match cake size with a hot knife if needed. Spread a thin layer of frosting over the cheesecake, then place the second cake layer on top. Frost the entire cake with remaining frosting, chilling as needed for easier handling. Use an offset spatula and piping bag with a 2D tip for decorative finishing touches.