Rich & Moist Lemon Cheesecake Cake

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Cooling/Chilling Time: 6 hours (or overnight)
Total Time: ~8 hours (includes chilling)
Servings: 12–14 slices
Difficulty Level: ★★★☆☆ (Intermediate)
Category: Dessert | Layer Cake | Cheesecake
Flavor Profile: Tart, Creamy, Sweet

Introduction

Looking for the ultimate dessert that brings together the best of two worlds? This Rich & Moist Lemon Cheesecake Cake is a show-stopping, bakery-style dessert that combines a zesty, moist lemon cake with a smooth, creamy layer of classic cheesecake—all stacked together in one irresistible bite.

Imagine bright, tangy lemon flavor wrapped in soft, buttery cake layers, then paired with the cool richness of cheesecake and finished with a silky lemon cream cheese frosting. Whether you’re making it for a birthday, Easter brunch, Mother’s Day, or just because lemon makes you happy, this cake is sure to impress.

It’s not just lemon cake. And it’s not just cheesecake.
It’s both. Together. In harmony. And it’s incredible.

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Ingredients

 For the Cheesecake Layer:

• 2 (8 oz) blocks cream cheese, softened

• ⅔ cup granulated sugar

• 2 large eggs

• ⅓ cup sour cream

• 1 teaspoon vanilla extract

• 1 tablespoon lemon juice

• Zest of 1 lemon

 For the Lemon Cake Layers:

• 2 ½ cups all-purpose flour

• 2 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ¾ cup unsalted butter, softened

• 1 ¾ cups granulated sugar

• 4 large eggs

• 1 tablespoon lemon zest

• 2 tablespoons lemon juice

• 1 teaspoon vanilla extract

• 1 cup buttermilk (room temp)

 For the Lemon Cream Cheese Frosting:

• 1 (8 oz) block cream cheese, softened

• ½ cup unsalted butter, softened

• 3 ½ – 4 cups powdered sugar

• 2 tablespoons lemon juice

• Zest of 1 lemon

• 1 teaspoon vanilla extract

• Pinch of salt

Preparation Time & Skill Level

• Prep Time: 30 minutes

• Bake Time: ~1 hour 10 minutes

• Chill Time: 6+ hours (overnight recommended)

• Total Time: ~8 hours

• Skill Level: ★★★☆☆ (Intermediate)

While this recipe has multiple steps, each one is simple. If you can follow a basic cake and cheesecake recipe, you can master this showstopper.

Step-by-Step Instructions

 Step 1: Make the Cheesecake Layer (First!)

Why first? The cheesecake needs to cool completely and chill before assembling the full cake.

1. Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

2. In a large bowl, beat the softened cream cheese until smooth.

3. Add sugar and mix until creamy.

4. Add eggs one at a time, beating on low speed. Mix in sour cream, vanilla, lemon juice, and lemon zest. Mix until just combined.

5. Pour the batter into prepared pan and bake for 40–45 minutes, or until the center is just set and slightly jiggly.

6. Turn off the oven, crack the oven door, and let the cheesecake cool for 1 hour inside.

7. Remove, chill in fridge for at least 4 hours or overnight.

 Step 2: Make the Lemon Cake Layers

1. Preheat oven to 350°F (177°C). Grease and flour two 9-inch round cake pans and line bottoms with parchment paper.

2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. In a large bowl, cream butter and sugar together until light and fluffy (about 3 minutes).

4. Beat in eggs one at a time. Stir in lemon zest, lemon juice, and vanilla.

5. Alternate adding the dry ingredients and buttermilk, beginning and ending with dry. Mix just until combined.

6. Divide batter evenly between the two pans.

7. Bake for 25–30 minutes, or until a toothpick inserted comes out clean.

8. Cool cakes in pans for 10 minutes, then remove to wire racks to cool completely.

 Step 3: Make the Lemon Cream Cheese Frosting

1. Beat cream cheese and butter together until smooth and creamy.

2. Add lemon zest, lemon juice, vanilla, and salt.

3. Slowly add powdered sugar until desired sweetness and consistency is reached (start with 3 ½ cups and adjust).

 Step 4: Assemble the Cake

1. Level the tops of the cake layers if needed.

2. Place one lemon cake layer on a serving plate or cake board.

3. Spread a thin layer of frosting over it.

4. Gently place the chilled cheesecake layer on top (remove it from springform pan first!).

5. Add the second lemon cake layer on top of the cheesecake.

6. Frost the entire cake with lemon cream cheese frosting.

7. Optional: Decorate with lemon slices, white chocolate curls, or candied lemon peel.

 Step 5: Chill & Serve

Refrigerate the fully assembled cake for at least 1 hour before slicing.
For the best texture and flavor, chill overnight and serve cold or slightly cool.

Storage Tips

• Refrigerate: Always store this cake in the fridge (because of the cheesecake and cream cheese frosting). It will keep for up to 5 days.

• Freeze: You can freeze the cheesecake layer separately (up to 2 months) or even freeze the entire assembled cake (well wrapped).

Serving Suggestions

• Serve chilled with a drizzle of lemon curd for extra citrus punch

• Pair with a cup of earl grey or iced tea for a classy afternoon treat

• Add fresh berries (blueberries, raspberries) on the side for color and contrast

• Turn into cupcakes by using the same batters in cupcake tins + a cheesecake “center”

Nutrition Information (Per Slice, Approximate)

Note: Values will vary based on portion size and garnish.