This Lemon Cheesecake Cake is a heavenly combination of two desserts—creamy cheesecake and moist lemon buttermilk cake. Each bite delivers a perfect balance of tangy lemon flavor and rich, velvety texture. A layer of smooth lemon cheesecake is sandwiched between two soft lemon cakes, then frosted with a luscious lemon cream cheese frosting.
Why You’ll Love This Recipe
Combines the best of two classic desserts: cheesecake and lemon cake.
Bursting with bright, refreshing lemon flavor.
Perfect for special occasions, birthdays, or any celebration.
Make-ahead friendly—the cheesecake layer can be prepared in advance.
Elegant presentation with minimal decorating skills required.
Moist, creamy, and tangy in every slice.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Preheat the oven to 300°F (150°C). Place a roasting pan with 1 inch of water on a lower rack.
Line the bottom of a 9-inch springform pan with parchment paper.
In a bowl, beat the softened cream cheese until smooth.
Add sugar, salt, and flour; mix on low speed.
Add lemon extract and sour cream, mixing until combined.
Add eggs one at a time, blending until smooth.
Pour the batter into the prepared pan and place it on the rack above the water pan.
Bake for 45 minutes. The cheesecake should be set with a slight jiggle.
Turn off the oven and leave the cheesecake inside for 30 minutes with the door slightly open.
Let cool, cover with foil, and chill in the freezer for 2–3 hours or in the refrigerator for 5–6 hours until firm.
Make the Lemon Cake Layers
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round pans and line with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
In another bowl, combine buttermilk, oil, lemon extract, and lemon juice.
In a mixing bowl, cream butter until smooth. Add sugar and beat for 3–5 minutes until light and fluffy.
Add eggs one at a time, mixing until blended.
Alternate adding the flour mixture and buttermilk mixture, starting and ending with dry ingredients. Mix only until combined.
Divide batter between pans and bake for 20–24 minutes, or until a toothpick inserted comes out clean.
Cool for 10–15 minutes before turning out onto wire racks to cool completely.
Make the Lemon Cream Cheese Frosting
Beat butter until smooth.
Add cream cheese and mix until blended.
Add lemon extract and optional zest.
Gradually add powdered sugar until the frosting is smooth and fluffy.
Chill slightly if needed before using for easier spreading and piping.
Assemble the Cake
Place one lemon cake layer on a serving plate and spread with a thin layer of frosting.
Run a knife around the cheesecake to loosen it, then remove it from the pan and parchment.
Place the cheesecake layer upside down on top of the first cake layer. Spread a thin layer of frosting.
Add the second lemon cake layer on top.
Frost the entire cake, starting with a crumb coat, chill for 15 minutes, then apply the final layer.
Decorate as desired with piped frosting, lemon zest, or a lemon wedge.
Servings and Timing
Servings: 15 slices
Prep Time: 1 hour
Bake Time: 1 hour 15 minutes
Chilling Time: 3–6 hours
Total Time: Approximately 6–8 hours (including chilling)
Variations
Lemon Blueberry Cheesecake Cake: Add a layer of fresh blueberries between the cheesecake and cake layers.
Strawberry Lemon Version: Spread strawberry preserves between layers before frosting.
Gluten-Free Option: Use a gluten-free flour blend in place of cake flour.
Extra Tangy Frosting: Add a tablespoon of fresh lemon juice to the frosting for more zing.
Decorative Touch: Pipe lemon curd swirls on top for an elegant finish.
Storage/Reheating
Refrigerate: Store the cake covered in the refrigerator for up to 5 days.
Freeze: Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Serving Tip: For the best texture, let the cake sit at room temperature for 20–30 minutes before serving.
FAQs
How do I prevent the cheesecake from cracking?
Bake the cheesecake with a water bath or place a pan of water on a lower rack to provide gentle moisture and even heat.
Can I make the cheesecake layer in advance?
Yes, you can prepare and freeze it up to a week ahead. Wrap tightly in plastic and foil until ready to assemble.
Can I use a boxed cake mix for the lemon layers?
Yes, a boxed lemon cake mix can be used for convenience, though the from-scratch version offers richer flavor.
What if my cheesecake layer is larger than my cake layers?
Trim the edges gently with a hot knife for even stacking.
How do I make buttermilk if I don’t have any?
Mix 1 tablespoon plus 1 teaspoon lemon juice or vinegar with milk to reach 1¼ cups. Let sit for 5 minutes before using.
Can I use lemon juice instead of lemon extract?
Lemon extract gives a stronger flavor, but fresh lemon juice can be substituted for a milder taste.
How do I know when the cheesecake is baked properly?
It should be mostly set with a slight jiggle in the center when you gently shake the pan.
Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the best texture; low-fat versions may produce a softer cheesecake.
Can I color the frosting yellow?
Yes, use a tiny drop of yellow gel coloring for a light, natural look.
How should I cut clean slices?
Use a sharp knife dipped in hot water and wiped clean between each slice for perfect layers.
Conclusion
This Lemon Cheesecake Cake is a showstopping dessert that blends two classics into one irresistible creation. With its creamy cheesecake center, fluffy lemon cake layers, and tangy frosting, it’s the perfect balance of rich and refreshing. Whether for a birthday, celebration, or weekend indulgence, this cake is guaranteed to impress every guest.
This Lemon Cheesecake Cake combines the creamy richness of cheesecake with the bright, tangy flavor of lemon buttermilk cake. With layers of lemon cake and a baked lemon cheesecake center, it’s frosted in a luscious lemon cream cheese frosting—perfect for celebrations or special occasions.
2 packages (8 oz each) cream cheese, slightly softened
1 teaspoon lemon extract
Optional: zest of 1 lemon (about 1½ teaspoons)
6 to 6½ cups (690–747 g) powdered sugar
Optional: yellow food coloring
Instructions
Preheat oven to 300°F (150°C). Place a roasting pan with 1 inch of water on a lower rack.
Line a 9-inch springform pan with parchment paper. Beat cream cheese until smooth.
Add sugar, salt, and flour. Mix on low speed.
Mix in lemon extract and sour cream.
Add eggs one at a time, blending until smooth.
Pour batter into the pan and place above the water pan. Bake for 45 minutes until set with a slight jiggle.
Turn off oven, leave cheesecake inside for 30 minutes with door ajar. Cool, cover with foil, and chill for 2–3 hours in the freezer or 5–6 hours in the fridge.
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans and line with parchment.
Whisk flour, baking powder, baking soda, salt, and lemon zest.
Combine buttermilk, oil, lemon extract, and lemon juice.
Cream butter until smooth. Add sugar and beat 3–5 minutes until fluffy.
Add eggs one at a time, mixing until blended.
Alternate adding flour mixture and buttermilk mixture, starting and ending with dry ingredients. Mix just until combined.
Divide batter into pans and bake 20–24 minutes or until toothpick comes out clean. Cool for 10–15 minutes, then transfer to wire racks.
Beat butter for frosting until smooth. Add cream cheese and mix until blended.
Add lemon extract and optional zest. Gradually add powdered sugar until fluffy. Chill if needed for easier spreading.
Place one cake layer on plate, spread thin frosting layer.
Remove cheesecake from pan and parchment, place upside down on cake layer. Spread frosting layer.
Add second cake layer on top. Apply crumb coat, chill 15 minutes, then frost entire cake.
Decorate with piped frosting, lemon zest, or lemon wedges as desired.
Notes
Cheesecake layer can be made in advance and frozen.
Use full-fat cream cheese for best texture.
Add fresh blueberries or strawberry preserves for variation.
For extra tang, add fresh lemon juice to the frosting.
