If you adore the bright, zesty zing of lemon combined with the rich, creamy goodness of cheesecake, then this Lemon Cheesecake Cake Recipe is about to become your new favorite dessert obsession. This luscious cake layers tangy lemon cake and a smooth cheesecake filling, all wrapped in a dreamy lemon cream cheese frosting that perfectly balances sweet and tart. It’s the kind of show-stopping dessert that feels like a celebration in every bite and will have your friends and family asking for seconds before you even finish the first slice!
Ingredients You’ll Need
The ingredients for this Lemon Cheesecake Cake Recipe are delightfully straightforward but so important for achieving that perfect harmony of flavors and textures. Each component, from the rich cream cheese to the fresh lemon zest, plays a vital role in creating a moist, flavorful cake with a creamy, tangy cheesecake core.
- All-purpose flour: The foundation of the lemon cake for structure and tenderness.
- Baking powder: Helps the cake layers rise beautifully and stay light.
- Salt: A subtle enhancer that balances the sweetness and brightens flavors.
- Unsalted butter (softened): Adds richness and moisture for that melt-in-your-mouth texture.
- Granulated sugar: Sweetens both the cake and cheesecake layers with just the right amount of sweetness.
- Large eggs: Bind ingredients and provide lift.
- Vanilla extract: Provides a warm, mellow undertone that contrasts beautifully with the lemon.
- Lemon zest and fresh lemon juice: The star accents that give the cake its vibrant, refreshing flavor.
- Buttermilk: Tenderizes the cake and adds a subtle tang that complements the lemon perfectly.
- Cream cheese (softened): Essential for both the cheesecake filling and luscious frosting.
- Powdered sugar: For a smooth, sweet frosting texture that’s easy to spread.
How to Make Lemon Cheesecake Cake Recipe
Step 1: Prepare the Cheesecake Layer
Begin by preheating your oven to 325°F (163°C) and readying a 9-inch springform pan lined with parchment paper and lightly greased sides. Beat softened cream cheese until completely smooth, then add sugar, eggs, and vanilla extract. Mix everything thoroughly until creamy and well combined. Pour this luscious cheesecake batter into the pan and bake for 35 to 40 minutes, or until the center is set and the edges are slightly golden. Once baked, allow it to cool fully, then chill it in the refrigerator for at least two hours to let the flavors meld and the texture firm up perfectly.
Step 2: Bake the Lemon Cake Layers
Next, crank the oven up to 350°F (177°C) and prepare two 9-inch round cake pans by greasing and flouring them. Whisk together your dry ingredients — flour, baking powder, and salt — to ensure an even rise. In a separate, larger bowl, cream together butter and granulated sugar until light and fluffy; this is key to achieving a tender crumb. Add the eggs one by one, then stir in vanilla, lemon zest, and lemon juice for that unmistakable citrus punch. Alternate mixing in the dry ingredients with the buttermilk, being careful not to overmix. Divide the batter evenly between the pans and bake for about 25 to 28 minutes, or until a toothpick inserted comes out clean. Cool these lemony cake layers completely before moving on.
Step 3: Make the Lemon Cream Cheese Frosting
For the frosting, beat the softened cream cheese and butter together until smooth and creamy. Gradually add in powdered sugar to achieve that perfect frosting texture — neither too stiff nor too runny. Finally, stir in fresh lemon juice and lemon zest to give an extra burst of bright flavor and a delightful tang that complements the cake and cheesecake layers flawlessly.
Step 4: Assemble Your Lemon Cheesecake Cake Recipe
Now comes the fun part! Place one lemon cake layer on your serving plate as a base. Gently top it with the chilled cheesecake layer, making sure it’s centered and even. Follow by placing the second cake layer on top to create beautiful contrast between bright lemon cake and creamy cheesecake. Use your luscious lemon cream cheese frosting to cover the top and sides of the cake, spreading it evenly for a smooth finish. For the best texture and flavor melding, chill the assembled cake for at least one hour before serving.
How to Serve Lemon Cheesecake Cake Recipe
Garnishes
To make your Lemon Cheesecake Cake Recipe truly shine, consider garnishing with thin lemon slices, delicate lemon curls, or a sprinkle of extra lemon zest. These simple yet elegant touches bring fresh aroma and visual flair, making your dessert irresistible and perfect for any occasion.
Side Dishes
This cake pairs wonderfully with light accompaniments. Fresh berries, whipped cream, or a simple berry compote add natural sweetness and balance the tangy lemon flavor beautifully. For a cozy dessert spread, serve alongside a cup of freshly brewed tea or a mild coffee to complement the creamy richness without overpowering it.
Creative Ways to Present
Want to impress your guests? Serve slices of your Lemon Cheesecake Cake Recipe on delicate dessert plates garnished with edible flowers or mint sprigs. For a casual vibe, cut into squares and serve alongside a scoop of vanilla bean ice cream for an extra indulgent treat. Layer miniature versions in clear dessert cups for a charming presentation that also showcases those gorgeous layers.
Make Ahead and Storage
Storing Leftovers
Once assembled, store your Lemon Cheesecake Cake Recipe in the refrigerator, covered tightly with plastic wrap or kept in an airtight container. It will stay fresh and moist for up to 3 to 4 days, ensuring you can enjoy that bright and creamy flavor even after the initial celebration.
Freezing
If you want to save your masterpiece for later, you can freeze the fully assembled cake. Wrap it securely in multiple layers of plastic wrap, then aluminum foil, and freeze for up to 2 months. When ready to serve, thaw overnight in the refrigerator to preserve the cake’s texture and flavor.
Reheating
Since this is a cheesecake cake, it’s best served chilled and not warmed. If you prefer slightly softer frosting, leave the slice at room temperature for about 15 to 20 minutes before enjoying. Avoid microwaving, as it can affect the creamy texture and lemon freshness.
FAQs
Can I make the cheesecake layer ahead of time?
Absolutely! In fact, making the cheesecake layer a day ahead is highly recommended. It allows the flavor to deepen and makes assembly quicker and less stressful.
Is it possible to use frozen lemon juice and zest?
Fresh lemon juice and zest provide the brightest, most vibrant flavor for this recipe. Frozen lemon juice can work in a pinch, but zest is best freshly grated for maximum aroma and zing.
Can I substitute the buttermilk with a dairy-free option?
Yes! You can use a mix of dairy-free milk and a tablespoon of vinegar or lemon juice to mimic buttermilk’s tanginess, perfect for those with dietary restrictions.
How do I prevent the cheesecake layer from cracking?
Baking at a lower temperature and allowing the cheesecake to cool gradually helps prevent cracks. Chilling it thoroughly before assembly also helps maintain a smooth layer.
What are some ideas for lemon syrup to brush on the cake layers?
Mix equal parts sugar and freshly squeezed lemon juice in a saucepan, simmer until sugar dissolves, then cool before brushing on the layers. This adds moistness and intensifies the lemon flavor wonderfully.
Final Thoughts
This Lemon Cheesecake Cake Recipe is truly a labor of love that rewards you with bright, creamy, irresistible slices every time. Whether for a special occasion or just because life deserves a little sweetness, this cake strikes the perfect balance of tang and richness that everyone will rave about. I can’t wait for you to try it and make it your own!
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Lemon Cheesecake Cake Recipe
- Prep Time: 40 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 4 hours (including cooling and chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Cheesecake Cake is a delightful layered dessert combining a zesty lemon cake, a creamy cheesecake layer, and a tangy lemon cream cheese frosting. Perfect for spring and summer gatherings, this cake features moist lemon-spiked layers complemented by a smooth, rich cheesecake and a luscious frosting with bright citrus notes.
Ingredients
For the Lemon Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup buttermilk
For the Cheesecake Layer:
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Prepare the Cheesecake Layer: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides to prevent sticking. In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the sugar, eggs, and vanilla extract, mixing thoroughly until the batter is smooth. Pour this cheesecake batter into the prepared pan and bake for 35–40 minutes, or until the cheesecake is set but still slightly jiggly in the center. Let it cool completely at room temperature, then chill in the refrigerator for at least 2 hours to firm up.
- Make the Lemon Cake Layers: Increase the oven temperature to 350°F (177°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. In a large bowl, cream the softened butter and granulated sugar using a mixer until the mixture is light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract, lemon zest, and fresh lemon juice. Alternately add the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour mixture. Mix just until combined to keep the batter tender. Divide the batter evenly between the two prepared pans, smoothing the tops. Bake for 25–28 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely before assembly.
- Prepare the Lemon Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter until smooth and fluffy. Gradually add the powdered sugar, mixing well after each addition to ensure a smooth texture. Add the fresh lemon juice and lemon zest, continuing to beat until the frosting is creamy and spreadable.
- Assemble the Cake: On a serving plate, place one lemon cake layer as the base. Carefully top with the chilled cheesecake layer from the refrigerator. Place the second lemon cake layer on top, aligning the edges. Spread the lemon cream cheese frosting evenly over the top and sides of the assembled cake for a beautiful finish. For best results, chill the cake for at least 1 hour before serving.
Notes
- Make the cheesecake layer a day ahead to save time and enhance flavor.
- For an extra burst of lemon flavor, brush the lemon cake layers with lemon syrup before stacking.
- Garnish the finished cake with fresh lemon slices or lemon curls for a fresh and attractive look.
