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This Lemon Cheesecake Cake is pure heaven, and it's easier than you think to create this masterpiece at home. Let's get baking!

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!
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Ingredients Method Notes

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

Method
 

  1. Prepare the Cheesecake Layer:
  2. Preheat oven to 325°F (160°C). Lightly grease a 9-inch round springform pan.
  3. Beat cream cheese until smooth. Gradually add sugar and salt, mixing until creamy.
  4. Beat in eggs one at a time. Avoid overmixing.
  5. Stir in lemon juice, zest, and vanilla.
  6. Pour into prepared pan and bake for 35–45 minutes, until edges are set and center slightly jiggles.
  7. Cool completely, then refrigerate for at least 4 hours or overnight.
  8. Prepare the Lemon Cake Layers:
  9. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.
  10. Whisk together flour, baking powder, baking soda, and salt.
  11. Cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
  12. In a small bowl, combine buttermilk, lemon juice, and zest.
  13. Alternate adding dry ingredients and liquid to the butter mixture, starting and ending with dry. Mix just until combined.
  14. Divide batter between pans and bake 25–30 minutes, until a toothpick comes out clean.
  15. Cool cakes in pans for 10 minutes, then turn out to cool completely on wire racks.
  16. Prepare the Lemon Cream Cheese Frosting:
  17. Beat cream cheese and butter until smooth.
  18. Gradually beat in powdered sugar.
  19. Add lemon juice and zest. Beat until fluffy. Adjust lemon juice for desired consistency.
  20. Assemble the Cake:
  21. Place one lemon cake layer on a serving plate.
  22. Spread a thin layer of frosting on top.
  23. Carefully place the cheesecake layer on top.
  24. Add another thin layer of frosting over cheesecake.
  25. Place the second lemon cake layer on top.
  26. Frost the entire cake with the remaining frosting.
  27. 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.