Introduction

This Creamy Lemon Cheesecake Cake is a delightful blend of tangy lemon flavors and rich, smooth cheesecake nestled between layers of moist lemon cake. Perfect for celebrations or a special treat, this cake offers a luscious texture and bright citrus notes that are sure to impress.

A slice of lemon cake with two thick layers of pale yellow sponge separated by a creamy, slightly textured frosting layer. The entire cake slice is coated with smooth, light yellow frosting, including a piped decorative border on top. A fresh lemon half with bright yellow skin and juicy interior sits next to the cake on a white plate. The background shows green leaves, and the surface beneath the plate is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz (2 packages) full-fat cream cheese, slightly softened
1 cup granulated sugar (for cheesecake)
1/4 tsp salt (for cheesecake)
3 eggs, room temperature (for cheesecake)
3 tbsp all-purpose flour (for cheesecake)
3/4 cup sour cream (for cheesecake)
1 tsp lemon extract (for cheesecake)
1 1/2 sticks (12 tbsp) unsalted butter, softened (for cake)
2 cups granulated sugar (for cake)
3 eggs (for cake)
3 cups cake flour (for cake)
2 tsp baking powder (for cake)
1/2 tsp baking soda (for cake)
1/2 tsp salt (for cake)
1 1/4 cups buttermilk (for cake)
1/4 cup lemon juice (for cake)
1/4 cup vegetable oil (for cake)
1 tbsp lemon extract (for cake)
Zest from 2 lemons (for cake)
2 sticks unsalted butter, slightly softened (for frosting)
16 oz (2 packages) full-fat cream cheese, barely softened (for frosting)
1 tsp lemon extract (for frosting)
Optional: zest of 1 lemon (about 1 1/2 tsp) (for frosting)
6 to 6 1/2 cups powdered sugar (for frosting)
Yellow food gel, optional (for frosting)
Small offset spatula
Disposable piping bag fitted with 2D piping tip

Instructions

Step 1: Prepare and bake the cheesecake layer. Place a pan with one inch of water on a lower oven rack to prevent cracking. Preheat the oven to 300°F. Line the bottom of a 9-inch springform pan with parchment paper. Beat cream cheese until smooth, then add sugar, salt, and flour at low speed. Mix in sour cream and lemon extract. Add eggs one at a time until combined. Pour batter into pan and place on rack above water. Bake 45 minutes until set but slightly jiggly. Turn off oven and leave cheesecake inside with door ajar 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 together cake flour, baking powder, baking soda, salt, and lemon zest. In another bowl, combine buttermilk, vegetable oil, lemon extract, and lemon juice. Cream softened butter until smooth, then gradually add sugar and beat until fluffy. Add eggs one at a time. Alternately add flour mixture and buttermilk mixture starting and ending with flour mixture. Mix just until combined. Divide batter between pans and bake 20-24 minutes until a toothpick comes out clean or with crumbs. Cool 10 minutes in pans, then turn out to cool completely.
Step 3: Make the lemon cream cheese frosting. Beat softened butter until smooth. Add cream cheese and beat until creamy. Add lemon extract and optional lemon zest. Gradually add powdered sugar and beat until smooth and fluffy. Add yellow food gel if desired for color. Chill before frosting to maintain texture; remix before use without microwaving.
Step 4: Assemble the cake. Place one lemon cake layer on a cake plate. Spread a thin layer of frosting on top. Run a hot knife around the cheesecake in the springform pan to loosen it, then release the sides. Carefully invert the chilled cheesecake onto the first cake layer. Remove parchment and pan bottom. Trim cheesecake edges if wider than cake layers. Frost cheesecake layer thinly, then top with second cake layer. Frost entire cake with remaining frosting. Chill as needed if frosting softens. Use offset spatula and piping bag for finishing touches.

Tips & Variations

Use fresh lemon zest for brighter citrus flavor in the cake and frosting.
Heat your knife before trimming layers to prevent sticking and achieve clean cuts.
Chill the frosting slightly before frosting to get a smooth, easy-to-spread texture.
Freeze the cheesecake layer to make handling and assembly easier.
For a more intense lemon flavor, add a bit more lemon extract to the frosting.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the frosting texture and cheesecake layer. Before serving, allow the cake to sit at room temperature for about 20-30 minutes for best flavor and softness. Leftover cake can be wrapped tightly and frozen for up to 2 weeks; thaw in the refrigerator overnight before serving.

How to Serve

A close-up image of a two-layer lemon cake slice on a white plate with a halved lemon next to it on a white marbled surface. The bottom layer is light yellow and moist with a slightly crumbly texture. Between the layers is a thick, creamy light yellow frosting that looks smooth and soft. The top layer matches the bottom in color and texture, and the top surface of the cake is covered with a smooth layer of the same creamy frosting, decorated with piped swirls of frosting along the edge. The background shows out-of-focus green leaves. 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 ahead and frozen for 2-3 hours or refrigerated overnight. This makes it easier to handle during assembly and helps prevent cracking.

What can I substitute for buttermilk?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 1/4 cups of milk. Let it sit for 5 minutes before using in the recipe.