Imagine the perfect dessert one that’s light, creamy, and bursting with citrusy goodness. Now, what if I told you that such a dessert exists? It’s called Lemon Cheesecake Cake, and it’s a game-changer for anyone who loves both cheesecake and cake.
In this guide, I’m going to show you exactly how to make this heavenly treat, from scratch. Whether you’re baking for a special occasion or just because you love lemon desserts, this recipe is going to impress everyone. Plus, I’ll be sharing expert tips, common mistakes to avoid, and some creative variations so you can make this cake your own.
So, are you ready to bake the most delicious Lemon Cheesecake Cake of your life? Let’s get started!
What is Lemon Cheesecake Cake?
Lemon Cheesecake Cake is a two-in-one dessert that combines the rich creaminess of a cheesecake with the light, fluffy texture of a lemon cake. It’s the ultimate treat for lemon lovers, offering a perfect balance of sweetness and tanginess.
Unlike a traditional cheesecake, which is typically served on its own, this cake has layers one of creamy cheesecake and two of soft lemon cake, all wrapped in a delicious lemon-flavored frosting.
Why Lemon Cheesecake Cake is So Popular?
Why do people love Lemon Cheesecake Cake? Well, here are some reasons:
- Perfect Flavor Balance: The tangy lemon flavor perfectly complements the sweetness of the cake.
- Creamy and Fluffy: The cheesecake layer adds a rich, creamy texture, while the cake layers keep it light.
- Showstopper Dessert: It’s visually stunning, making it perfect for birthdays, weddings, and special occasions.
- Customizable: You can add berries, different frosting styles, or even turn it into a gluten-free version.
Ingredients for the Best Lemon Cheesecake Cake
To make this recipe, you’ll need three sets of ingredients: one for the cheesecake, one for the lemon cake, and one for the frosting. Below is a table with everything you need:
| Ingredient | Quantity | Purpose |
|---|---|---|
| For the Cheesecake Layer | ||
| Cream cheese | 16 oz (450g) | Main base for the cheesecake layer |
| Sugar | ¾ cup (150g) | Sweetens the cheesecake |
| Eggs | 2 large | Binds the cheesecake together |
| Vanilla extract | 1 tsp | Adds flavor |
| Lemon zest | 1 tbsp | Gives a fresh lemon flavor |
| Sour cream | ½ cup (120ml) | Makes the cheesecake extra creamy |
| For the Lemon Cake Layers | ||
| Flour | 2 ½ cups (310g) | Forms the cake structure |
| Sugar | 1 ½ cups (300g) | Adds sweetness |
| Butter | ½ cup (115g), softened | Gives moisture and richness |
| Eggs | 3 large | Helps in binding and structure |
| Baking powder | 1 tbsp | Leavens the cake |
| Milk | ¾ cup (180ml) | Provides moisture |
| Lemon juice | ¼ cup (60ml) | Enhances the lemon flavor |
| Lemon zest | 1 tbsp | Gives an extra citrusy kick |
| For the Lemon Frosting | ||
| Cream cheese | 8 oz (225g) | Main base for the frosting |
| Butter | ½ cup (115g), softened | Adds richness |
| Powdered sugar | 2 cups (240g) | Sweetens the frosting |
| Lemon juice | 2 tbsp | Adds tanginess |
| Lemon zest | 1 tbsp | Gives a bright citrus flavor |
Step-by-Step Instructions to Make Lemon Cheesecake Cake
Step 1: Preparing the Cheesecake Layer
The first step is to prepare the cheesecake layer since it needs to cool before assembling the cake.
- Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
- In a large bowl, beat the cream cheese until smooth.
- Add sugar and mix until fully combined.
- Beat in eggs, one at a time.
- Add sour cream, vanilla extract, and lemon zest. Mix until smooth.
- Pour the batter into the pan and bake for 35-40 minutes, or until the center is set.
- Let it cool completely, then refrigerate for at least 2 hours.
Step 2: Baking the Lemon Cake Layers
Now that our cheesecake layer is chilling, it’s time to bake the lemon cake layers. These layers will add a fluffy, citrusy contrast to the creamy cheesecake center.
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 3 minutes).
- Add the eggs, one at a time, mixing well after each addition.
- Mix in the lemon juice, lemon zest, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 3: Making the Lemon Frosting
This lemon cream cheese frosting is smooth, tangy, and absolutely delicious.
Instructions:
- In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, mixing well after each addition.
- Pour in the lemon juice and zest, and continue mixing until fluffy.
- Refrigerate the frosting for 20-30 minutes if it’s too soft to spread.
Step 4: Assembling the Lemon Cheesecake Cake
Now comes the fun part putting everything together!
Instructions:
- Place one lemon cake layer on a serving plate.
- Carefully remove the chilled cheesecake layer from the springform pan and place it on top of the first cake layer.
- Spread a thin layer of frosting over the cheesecake layer to help it stick.
- Place the second lemon cake layer on top.
- Frost the entire cake with the lemon cream cheese frosting.
- Decorate with lemon slices, zest, or fresh berries if desired.
- Refrigerate the cake for at least 1 hour before slicing to let the layers set.
Common Problems and How to Fix Them
Even experienced bakers run into issues sometimes! Here are some common problems and solutions:
| Problem | Cause | Solution |
|---|---|---|
| Cheesecake cracked | Overbaking or rapid temperature change | Bake in a water bath and cool gradually |
| Cake layers are dry | Too much flour or overbaking | Measure flour correctly and check cake early |
| Frosting too runny | Butter or cream cheese too warm | Chill for 30 minutes before using |
Expert Tips for a Perfect Lemon Cheesecake Cake
- Use fresh lemons for the best flavor bottled juice just doesn’t compare.
- Chill the cheesecake layer overnight for easier handling.
- For a more intense lemon flavor, add extra zest to the cake and frosting.
- If your frosting is too soft, beat in more powdered sugar or refrigerate it.
- Let the assembled cake sit in the fridge for at least an hour before slicing it helps the layers hold together.
Variations and Creative Twists on Lemon Cheesecake Cake
Want to switch things up? Try these variations:
Gluten-Free Lemon Cheesecake Cake
Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.
Keto and Low-Carb Version
Use almond flour and a sugar substitute like erythritol for a keto-friendly option.
Berry Lemon Cheesecake Cake
Add fresh blueberries, raspberries, or strawberries between the layers for a fruity twist.
Frequently Asked Questions
Can I Use a Box Cake Mix Instead of Homemade Cake?
Yes! If you’re short on time, a lemon cake mix works well. Just follow the box instructions and bake in two 9-inch cake pans.
How Long Does Lemon Cheesecake Cake Last?
It stays fresh in the fridge for up to 5 days. Store it in an airtight container.
What’s the Best Way to Decorate This Cake?
Top with lemon slices, whipped cream, or fresh berries for a beautiful finish.
More Sweet Inspiration
Love fruity, layered treats? These layered cake ideas are just as indulgent and beautiful.
For a simpler bake with nostalgic flavor, don’t miss our homemade cake recipes that come together with pantry staples.
Craving even more citrusy goodness? Try this fruit-forward dessert cake for a tropical twist!
Why You Should Try This Delicious Dessert Today
Lemon Cheesecake Cake is a masterpiece of flavors and textures. The combination of creamy cheesecake, soft lemon cake, and tangy frosting makes it irresistible. Whether you’re baking for a party, a special occasion, or just because you love lemon, this cake is guaranteed to impress!
So what are you waiting for? Gather your ingredients, follow these steps, and enjoy a slice of pure lemony bliss.
Happy Cooking With Mouny Chef ❤️!
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The Ultimate Guide to Lemon Cheesecake Cake: Recipe, Tips, and Variations
- Total Time: 3 hours 30 minutes
- Yield: 12 slices 1x
Description
This Lemon Cheesecake Cake is the ultimate dessert for citrus lovers! It combines a rich, creamy cheesecake layer with soft, fluffy lemon cake layers, all topped with a luscious lemon cream cheese frosting. The balance of sweetness and tanginess makes it a showstopper for birthdays, special occasions, or just because you love lemon!
Ingredients
For the Cheesecake Layer:
16 oz (450g) cream cheese, softened
¾ cup (150g) sugar
2 large eggs
1 tsp vanilla extract
1 tbsp lemon zest
½ cup (120ml) sour cream
For the Lemon Cake Layers:
2 ½ cups (310g) all-purpose flour
1 ½ cups (300g) sugar
½ cup (115g) butter, softened
3 large eggs
1 tbsp baking powder
¾ cup (180ml) milk
¼ cup (60ml) fresh lemon juice
1 tbsp lemon zest
For the Lemon Frosting:
8 oz (225g) cream cheese, softened
½ cup (115g) butter, softened
2 cups (240g) powdered sugar
2 tbsp fresh lemon juice
1 tbsp lemon zest
Instructions
Step 1: Prepare the Cheesecake Layer
Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
In a large bowl, beat the cream cheese until smooth. Add sugar and mix until fully combined.
Beat in eggs, one at a time, then add sour cream, vanilla extract, and lemon zest.
Pour the batter into the prepared pan and bake for 35-40 minutes or until the center is set.
Let it cool completely, then refrigerate for at least 2 hours.
Step 2: Bake the Lemon Cake Layers
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a mixing bowl, beat the butter and sugar until light and fluffy.
Add eggs, one at a time, mixing well after each addition. Stir in lemon juice, lemon zest, and vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
Divide the batter evenly between the cake pans and bake for 25-30 minutes.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 3: Make the Lemon Frosting
In a large bowl, beat the cream cheese and butter until smooth.
Gradually add powdered sugar, mixing well after each addition.
Add lemon juice and zest, then mix until fluffy.
If the frosting is too soft, refrigerate it for 20-30 minutes.
Step 4: Assemble the Cake
Place one lemon cake layer on a serving plate.
Remove the chilled cheesecake layer from the springform pan and place it on top.
Spread a thin layer of frosting over the cheesecake to help it stick.
Place the second lemon cake layer on top, then frost the entire cake with lemon frosting.
Decorate with lemon slices, zest, or fresh berries.
Refrigerate for at least 1 hour before serving.
Notes
For the best lemon flavor, always use fresh lemon juice and zest.
If your cheesecake cracks, don’t worry it will be covered by frosting!
To make slicing easier, run a sharp knife under hot water before cutting.
Store leftovers in an airtight container in the fridge for up to 5 days.
You can freeze slices for up to 2 months just thaw overnight before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 42g
- Sodium: 260mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg
Keywords: Lemon Cheesecake Cake, Lemon Cake, Cheesecake Layer Cake, Lemon Dessert