Rich & Moist Lemon Cheesecake Cake
Oh my goodness, get ready to have your mind BLOWN by this showstopper! This isn't just cake, it's an experience. Imagine a luscious, zesty lemon cheesecake perfectly cradled between layers of tender, moist cake. It's the kind of dessert that makes everyone ask for the recipe, trust me!
This Lemon Cheesecake Cake is pure heaven, and it's easier than you think to create this masterpiece at home. Let's get baking
Lemon Cheesecake Cake Recipe
Yields: 8–10 servings
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Chill Time: 4 hours minimum
Total Time: ~6 hour
Ingredients
For the Cheesecake Layer:
- 2 (8oz) blocks full-fat cream cheese, slightly softened (453g)
- 1 cup (200g) granulated sugar
- ¼ teaspoon salt
- 3 large eggs, room temperature
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
For the Lemon Cake Layers:
- 1 ½ cups (180g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup (120ml) buttermilk, room temperature
- ¼ cup (60ml) fresh lemon juice
- 1 tablespoon lemon zest
For the Lemon Cream Cheese Frosting:
- 1 (8oz) block full-fat cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 2–3 tablespoons fresh lemon juice (to taste)
- 1 teaspoon lemon zest
Instructions
1. Prepare the Cheesecake Layer:
- Preheat oven to 325°F (160°C). Lightly grease a 9-inch round springform pan.
- Beat cream cheese until smooth. Gradually add sugar and salt, mixing until creamy.
- Beat in eggs one at a time. Avoid overmixing.
- Stir in lemon juice, zest, and vanilla.
- Pour into prepared pan and bake for 35–45 minutes, until edges are set and center slightly jiggles.
- Cool completely, then refrigerate for at least 4 hours or overnight.
2. Prepare the Lemon Cake Layers:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.
- Whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
- In a small bowl, combine buttermilk, lemon juice, and zest.
- Alternate adding dry ingredients and liquid to the butter mixture, starting and ending with dry. Mix just until combined.
- Divide batter between pans and bake 25–30 minutes, until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then turn out to cool completely on wire racks.
3. Prepare the Lemon Cream Cheese Frosting:
- Beat cream cheese and butter until smooth.
- Gradually beat in powdered sugar.
- Add lemon juice and zest. Beat until fluffy. Adjust lemon juice for desired consistency.
4. Assemble the Cake:
- Place one lemon cake layer on a serving plate.
- Spread a thin layer of frosting on top.
- Carefully place the cheesecake layer on top.
- Add another thin layer of frosting over cheesecake.
- Place the second lemon cake layer on top.
- Frost the entire cake with the remaining frosting.
- Chill for 30 minutes before slicing.
Tips for Success
- Make ahead: Prepare the cheesecake layer the day before.
- Room temp ingredients: Ensure eggs and dairy are at room temperature for smoother mixing.
- Don’t overmix: This keeps your cake light and fluffy.
- Decorate with lemon slices or zest for an elegant finish.
Variations
- Add a raspberry or blueberry layer between cheesecake and cake for a fruity twist.
- Use orange zest and juice for a citrusy variation.
- Pipe frosting rosettes for a show-stopping presentation.
Enjoy your incredible Lemon Cheesecake Cake! It's perfect for birthdays, Easter, Mother’s Day, or whenever you want to treat yourself or someone you love to something extraordinary!
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Rich & Moist Lemon Cheesecake Cake
This Lemon Cheesecake Cake is pure heaven, and it's easier than you think to create this masterpiece at home. Let's get baking!
Ingredients
Method
- Prepare the Cheesecake Layer:
- Preheat oven to 325°F (160°C). Lightly grease a 9-inch round springform pan.
- Beat cream cheese until smooth. Gradually add sugar and salt, mixing until creamy.
- Beat in eggs one at a time. Avoid overmixing.
- Stir in lemon juice, zest, and vanilla.
- Pour into prepared pan and bake for 35–45 minutes, until edges are set and center slightly jiggles.
- Cool completely, then refrigerate for at least 4 hours or overnight.
- Prepare the Lemon Cake Layers:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.
- Whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
- In a small bowl, combine buttermilk, lemon juice, and zest.
- Alternate adding dry ingredients and liquid to the butter mixture, starting and ending with dry. Mix just until combined.
- Divide batter between pans and bake 25–30 minutes, until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then turn out to cool completely on wire racks.
- Prepare the Lemon Cream Cheese Frosting:
- Beat cream cheese and butter until smooth.
- Gradually beat in powdered sugar.
- Add lemon juice and zest. Beat until fluffy. Adjust lemon juice for desired consistency.
- Assemble the Cake:
- Place one lemon cake layer on a serving plate.
- Spread a thin layer of frosting on top.
- Carefully place the cheesecake layer on top.
- Add another thin layer of frosting over cheesecake.
- Place the second lemon cake layer on top.
- Frost the entire cake with the remaining frosting.
- Chill for 30 minutes before slicing.
Notes
Make ahead: Prepare the cheesecake layer the day before.
Room temp ingredients: Ensure eggs and dairy are at room temperature for smoother mixing.
Don’t overmix: This keeps your cake light and fluffy.
Decorate with lemon slices or zest for an elegant finish.