Creamy Lemon Cheesecake Cake Recipe is a delightful blend of two beloved desserts: luscious cheesecake and zesty lemon cake, layered together for a vibrant, crowd-pleasing treat. Whether you're celebrating a special occasion or just craving something sweet and tangy with a luscious texture, this recipe is perfect. I love how the creamy cheesecake layer melts into the tangy, moist lemon cake, creating a cozy aroma and sweet balance that everyone will adore. If you enjoy bright citrus flavors with a smooth, rich finish, you’re going to fall in love with this recipe.
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What Makes This So Good
This Creamy Lemon Cheesecake Cake Recipe beautifully marries the rich, velvety texture of cheesecake with the bright, fresh zing of lemon cake. The layers bake up tender and perfectly balanced, while the lemon cream cheese frosting adds the perfect finishing touch of smooth sweetness and tang.
- Big Flavor, Minimal Fuss: You get gourmet results with straightforward steps, so it’s great for an impressive homemade dessert.
- Family-Friendly: Kids and adults alike love the creamy lemon combo — it’s bright but not overpowering.
- Simple Ingredients: Pantry staples with fresh lemon zest and juice bring tons of flavor without complexity.
- Works Any Night: Make ahead and stash in the fridge for easy serving at gatherings, birthdays, or just cozy nights in.
Ingredient Guide
Choosing the right ingredients really sets this Creamy Lemon Cheesecake Cake Recipe apart. Don’t rush the cream cheese—full-fat and softened makes all the difference. Fresh lemons are your best friend here for a genuine zing, and I’ll share some handy swaps if you’re in a pinch.
- Cream Cheese: Use full-fat and bring it to room temperature before you begin; it blends smoother and creates a creamier cheesecake layer.
- Lemon Zest & Juice: Freshly zested and squeezed lemons make all the difference — they give bright, natural citrus notes far beyond bottled juice.
- Butter: Unsalted and softened, so it can whip up fluffy with the sugar and blend seamlessly into the cake and frosting.
- Baking Powder & Soda: These leaveners ensure the lemon cake layers rise just right, light and airy, perfect with the richness of cheesecake.
Quick Reminder: Full measurements and detailed steps are found in the complete recipe card below to keep you on track.
How to Make Creamy Lemon Cheesecake Cake Recipe
Step 1 — Prep & Ready
Start by preheating your ovens and preparing the pans so everything runs smoothly. For the cheesecake layer, line your springform pan with parchment to easily remove it later. It helps if your eggs and cream cheese are at room temperature—this ensures your cheesecake mixture is silky without lumps. Also, setting a pan with water in the oven during baking creates gentle moisture, stopping cracks in the cheesecake. Don’t skip this step; it’s a game-changer for that smooth, crack-free top you’ll love to slice through.
Step 2 — Cook with Confidence
When baking the cheesecake, you’ll notice the edges will set firmly while the center remains just slightly jiggly — that’s your cue to stop baking. Turning off the oven and leaving the cake inside with the door slightly open allows it to cool gradually, preventing cracks. For the lemon cake layers, watch carefully toward the end of baking. A toothpick inserted in the center should come out with a few moist crumbs but no wet batter. The scent of fresh lemon will fill your kitchen, signaling it’s almost done. Resist opening the oven too often to keep these layers light and fluffy.
Step 3 — Finish & Serve
Once cooled, the cheesecake layer should be firm enough to handle but still creamy inside — freezing it briefly makes assembly even easier and tidier. The fresh lemon cream cheese frosting will be your final coat of goodness. Spread it evenly between layers and around the outside with a small offset spatula, then pipe pretty decorative borders if you’re feeling fancy. Heat your knife in hot water before loosening the cheesecake layer from the pan for a smooth, clean removal — small heat tricks like this keep your cake looking perfect.
Extra Helpful Tips
Making this Creamy Lemon Cheesecake Cake Recipe is easier when you keep a few tricks in mind from my kitchen experiments — these tips help you get professional results at home without stress or guesswork.
- Watch for This Sign: If the cheesecake edges begin to pull slightly away from the pan, it’s a golden clue that it’s done baking.
- Temperature Trick: Always let ingredients like eggs and cream cheese sit out ahead to room temp; it really improves batter smoothness and final texture.
- Prep-Ahead Option: Both the cheesecake and cake layers can be baked a day early and stored — this cake benefits from resting so flavors meld beautifully.
- Avoid This Common Mistake: Don’t overmix the lemon cake batter once you combine wet and dry ingredients; overmixing dries out the crumb.
Serve & Enjoy
Easy Enhancements
Add a fresh twist by dusting the finished cake with powdered sugar mixed with a little lemon zest, or drizzle a thin glaze of lemon juice and powdered sugar for extra shine. You can also sprinkle chopped toasted pistachios or candied lemon peel on top for a lovely contrast in texture and a fun burst of color. Fresh berries are a natural match, too — blueberries or raspberries pair beautifully with this creamy, citrusy combo.
Tasty Pairings
Serving this Creamy Lemon Cheesecake Cake Recipe alongside a cup of lightly brewed herbal tea or a sparkling glass of prosecco elevates the experience. If you want a little something extra, a scoop of vanilla bean ice cream or a dollop of whipped cream complements the rich, tangy layers perfectly. Light fruit salads with mint also make refreshing side options to keep the flavors balanced.
Quick Plating Tips
Use a sharp, warm knife to slice neat cake pieces without crumbling the creamy layers. Garnish each slice with a thin lemon twist or zest for an elegant touch. You’ll get compliments for plates that look as good as they taste, and plating can be done quickly if you prep garnishes ahead.
Store, Freeze & Reheat
Fridge Storage
Keep your Creamy Lemon Cheesecake Cake Recipe fresh by storing it in an airtight container or cake dome in the refrigerator. It will stay delicious for up to 5 days, but expect the frosting to soften slightly over time. If you’re planning to save leftovers, it’s best to serve chilled or at room temperature within that window for the best texture.
Freezer Friendly?
This cake freezes beautifully. To prevent sogginess, wrap individual slices or the whole cake tightly in plastic wrap, then foil. Thaw overnight in the refrigerator before serving to keep each layer intact and preserve that signature creamy lemon deliciousness.
Reheat Like New
Since this is a cream cheese-based cake, reheating isn’t usually needed, but if you like it slightly warmed, gently microwave single slices in short 10-second bursts to avoid melting the frosting. Oven reheating isn't recommended as it can dry out the cake, so sticking to room temperature or light warming is the safest bet to keep it moist and tender.
Creamy Lemon Cheesecake Cake Recipe FAQs
Yes! Substitute the cake flour with a gluten-free blend that measures cup-for-cup. You may notice slight texture changes but the creamy lemon flavor will still shine beautifully.
Baking the cheesecake with a water bath and letting it cool gradually in the oven with the door slightly open is key. Also, avoid overbaking – it should still jiggle slightly in the center when you take it out.
While fresh lemon juice is best for brightness and aroma, bottled juice can work in a pinch. Just be mindful some bottled juices are more acidic or less vibrant, so adjust sugar slightly if needed.
When stored in the fridge properly covered, the assembled cake is best enjoyed within 4 to 5 days for optimal texture and flavor.
Final Flavor Thoughts
This Creamy Lemon Cheesecake Cake Recipe has been one of my go-to showstoppers that reliably impresses guests and family alike. If you try it, I’d love to hear your favorite tweaks — maybe adding blueberry compote or swapping lemon extract for vanilla? Don’t forget to leave a rating or comment so others can find this little lemony gem too. Happy baking!
Print📖 Recipe
Creamy Lemon Cheesecake Cake Recipe
This decadent Creamy Lemon Cheesecake Cake combines a smooth and tangy cheesecake layer with zesty lemon cake and a luscious lemon cream cheese frosting. Perfectly balanced between rich cream cheese and fresh citrus flavors, this layered dessert is baked to perfection and elegantly frosted for a stunning presentation that will delight guests.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 7 hours 40 minutes (including chilling times)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cheesecake Layer:
- 3 eggs (room temperature, about 70°F)
- 16 oz cream cheese (full-fat, slightly softened)
- 1 cup granulated sugar
- ¾ cup sour cream (full-fat)
- 1 teaspoon lemon extract
- 3 tablespoon all-purpose flour
- ¼ teaspoon salt
For the Lemon Cake:
- Zest from 2 lemons
- 2 teaspoon baking powder
- 2 cups granulated sugar
- 1 tablespoon lemon extract
- 1 ½ sticks (12 tbsp) unsalted butter, softened
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup vegetable oil (e.g., Mazola)
- ¼ cup lemon juice (freshly squeezed)
- 3 eggs
- 1 ¼ cups buttermilk
- 3 cups cake flour
For the Lemon Cream Cheese Frosting:
- Zest of 1 lemon (optional, about 1 ½ tsp)
- 6 to 6 ½ cups powdered sugar
- 16 oz cream cheese (2 packages, barely softened)
- 2 sticks unsalted butter (slightly softened, about 65°F)
- 1 teaspoon lemon extract
- Yellow food gel (optional, for vibrant color)
For Decorating:
- Small offset spatula
- Disposable piping bag fitted with 2D piping tip
Instructions
- Prepare and Bake the Cheesecake Layer: Begin by placing a pan filled with one inch of water on a lower rack in your oven to help prevent cracking in the cheesecake. Preheat the oven to 300°F. Line the bottom of a 9-inch springform pan with parchment paper. In a mixing bowl, beat the softened cream cheese until smooth, then add sugar, salt, and flour and mix at low speed. Blend in sour cream and lemon extract. Add eggs one at a time, mixing until well combined. Pour the batter into the prepared pan, place it on a rack above the pan of water, and bake for 45 minutes until set but slightly jiggly. Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 30 minutes. Then cool on the countertop. Cover and freeze for 2-3 hours or refrigerate for at least 5-6 hours or overnight.
- Prepare and Bake the Lemon Cake Layers: Preheat the oven to 350°F. Grease and flour two 9×2-inch round cake pans. In a medium bowl, whisk together cake flour, baking powder, baking soda, salt, and lemon zest. In another bowl, combine buttermilk, oil, lemon extract, and lemon juice. In a stand mixer, cream softened butter until smooth, gradually add sugar, and mix until light and fluffy. Beat in eggs one at a time. Alternately add the flour mixture and the buttermilk mixture to the batter, starting and ending with dry ingredients, mixing just until combined. Divide batter evenly between pans and bake 20-24 minutes, or until a toothpick inserted comes out clean or with a few crumbs. Cool 10 minutes in pans, then turn out onto racks to cool completely.
- Make the Lemon Cream Cheese Frosting: In a mixer bowl, beat softened butter until smooth. Add cream cheese pieces and beat until creamy. Mix in lemon extract and optional lemon zest. Gradually add powdered sugar, beating until smooth and fluffy. Add yellow food gel if desired for color. Chill slightly before spreading or piping; remix before use. Avoid microwaving to soften to maintain texture.
- Assemble the Lemon Cheesecake Layer Cake: Place one cooled lemon cake layer on a cake plate. Spread a thin layer of lemon cream cheese frosting on top. Run a thin knife around the edge of the cheesecake in the springform pan to loosen it (warming the knife helps). Carefully remove and place the cheesecake layer on top of the frosted cake layer. Spread frosting over the cheesecake and then place the second lemon cake layer on top. Frost the entire cake, smooth the sides and top, then decorate using the piping bag and spatula. Chill the assembled cake to set the frosting before serving for best results.
Notes
- Using room temperature eggs and cream cheese helps achieve smoother batter and frosting.
- Placing a water bath pan in the oven prevents cracks in the cheesecake layer by maintaining a moist environment.
- Do not overmix the cake batter to keep the layers tender and light.
- For best lemon flavor, use fresh lemon juice and zest.
- Chill the frosting slightly before use to make it easier to pipe and spread.
- Avoid microwaving frosting to soften; instead, let it soften naturally for best texture.
- Freeze or refrigerate the cheesecake layer before assembly to ensure firm slices.
- Use a heated knife to loosen cheesecake without damaging edges.
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