Go Back

Lemon Cheesecake Cake

Sophia
What happens when two beloved desserts collide in one spectacular creation? You get a Lemon Cheesecake Cake that turns any ordinary afternoon into a celebration. This showstopper layers tangy, creamy cheesecake between two soft lemon cake rounds and wraps everything in a luscious lemon cream cheese frosting. It is bright, rich, and beautifully balanced.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 minute
Servings 12
Calories 525 kcal

Ingredients
  

Cheesecake Layer

  • 2 packages (8 oz each / 453 g total) full-fat cream cheese, slightly softened
  • 1 cup (200 g) granulated sugar
  • 1/4 tsp salt
  • 3 large eggs, room temperature
  • 3 tbsp (23 g) all-purpose flour
  • 3/4 cup (182 g) sour cream
  • 1 tsp lemon extract

Lemon Cake Layers

  • 1 1/2 sticks (170 g) unsalted butter, softened
  • 2 cups (400 g) granulated sugar
  • 3 large eggs
  • 3 cups (342 g) cake flour, spooned and leveled
  • 2 tsp (8 g) baking powder
  • 1/2 tsp (3 g) baking soda
  • 1/2 tsp (3 g) salt
  • 1 1/4 cups (296 g) buttermilk
  • 1/4 cup (57 g) fresh lemon juice
  • 1/4 cup (54 g) vegetable oil
  • 1 tbsp (10 g) lemon extract
  • Zest of 2 lemons

Lemon Cream Cheese Frosting

  • 2 sticks (226 g) unsalted butter, slightly softened
  • 2 packages (8 oz each / 453 g total) full-fat cream cheese, slightly softened
  • 1 tsp lemon extract
  • Zest of 1 lemon, optional
  • Yellow gel food coloring, optional
  • 6 to 6 1/2 cups (690 to 747 g) powdered sugar, or as needed

Instructions
 

Cheesecake Layer

  • Preheat your oven to 300 degrees Fahrenheit. Place a pan of hot water on the lower rack to create a gentle water bath environment.
  • Line a 9-inch springform pan with parchment paper on the bottom.
  • Beat the cream cheese in a large bowl until completely smooth. Add the sugar, salt, and flour. Mix on low until combined.
  • Mix in the sour cream and lemon extract until the mixture looks uniform.
  • Add the eggs one at a time, mixing gently after each addition. Do not overmix or the cheesecake may puff and crack.
  • Pour the batter into the prepared pan. Place the pan on the rack above the water bath.
  • Bake for 45 minutes or until the center is mostly set with a slight wobble.
  • Turn off the oven and crack the door open. Let the cheesecake rest inside for 30 minutes.
  • Cool completely at room temperature. Then refrigerate for 5 to 6 hours or freeze for 2 to 3 hours until very firm.

Lemon Cake Layers

  • Preheat your oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round cake pans.
  • In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt, and lemon zest.
  • In a separate bowl, combine the buttermilk, fresh lemon juice, vegetable oil, and lemon extract.
  • In a large bowl, cream the softened butter until smooth. Add the sugar and beat until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Alternate adding the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
  • Divide the batter evenly between the two prepared pans.
  • Bake for 20 to 24 minutes or until a toothpick inserted in the center comes out clean.
  • Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Lemon Cream Cheese Frosting

  • Beat the butter in a large bowl until creamy. Add the cream cheese and beat until smooth.
  • Mix in the lemon extract and lemon zest if using.
  • Gradually add the powdered sugar, one cup at a time, beating until smooth and spreadable.
  • Tint with yellow gel food coloring if desired. Chill the frosting for about 15 minutes before using if it feels too soft.

Assemble the Cake

  • Place one lemon cake layer on a serving plate. Spread a thin layer of frosting over the top.
  • Carefully invert the chilled cheesecake layer on top of the frosted cake layer. Remove the parchment paper.
  • Spread a generous layer of frosting over the cheesecake layer.
  • Add the second lemon cake layer on top.
  • Frost the top and sides of the entire cake with the remaining frosting.
  • Chill the assembled Lemon Cheesecake Cake for at least 30 minutes before slicing. This helps the layers set and makes clean slices much easier.

Notes

Full-fat cream cheese and sour cream create the creamiest texture. Low-fat versions contain more water and can make the cheesecake layer too soft. For the freshest lemon flavor, zest the lemons before juicing them. If you do not have buttermilk, stir one tablespoon of lemon juice into one cup of regular milk and let it sit for five minutes.