If you love desserts that balance rich creaminess with fresh citrus flavor, this Creamy Lemon Cheesecake Cake is about to become your new favorite. It combines soft, fluffy lemon cake layers with a smooth, velvety cheesecake center and finishes with a luscious lemon cream cheese frosting. Elegant enough for celebrations yet approachable for home bakers, this cake delivers bakery-style results with simple, reliable steps.
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Ingredients
For the Cheesecake Layer
- 16 oz full-fat cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- ¾ cup full-fat sour cream
- 1 teaspoon lemon extract
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
For the Lemon Cake Layers
- 3 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Zest of 2 lemons
- 2 cups granulated sugar
- ¾ cup unsalted butter, softened
- 3 large eggs
- 1¼ cups buttermilk
- ¼ cup fresh lemon juice
- ¼ cup vegetable oil
- 1 tablespoon lemon extract
For the Lemon Cream Cheese Frosting
- 16 oz full-fat cream cheese, barely softened
- 1 cup unsalted butter, slightly softened
- 6–6½ cups powdered sugar
- 1 teaspoon lemon extract
- Zest of 1 lemon (optional)
Instructions for Creamy Lemon Cheesecake Cake
Step 1: Bake the Cheesecake Layer
- Preheat oven to 300°F (150°C). Place a shallow pan of water on the lower rack.
- Line a 9-inch springform pan with parchment paper.
- Beat cream cheese until smooth, then mix in sugar, salt, and flour.
- Add sour cream and lemon extract, followed by eggs one at a time.
- Pour batter into the pan and bake for 45 minutes until set with a slight jiggle.
- Cool gradually, then chill or freeze until firm.
Step 2: Bake the Lemon Cake Layers
- Preheat oven to 350°F (175°C). Grease two 9-inch round pans.
- Whisk dry ingredients and lemon zest.
- Cream butter and sugar until light, then add eggs.
- Alternate adding dry ingredients and wet ingredients.
- Bake for 20–24 minutes. Cool completely.
Step 3: Prepare the Frosting
- Beat butter until smooth.
- Add cream cheese and mix until creamy.
- Blend in lemon extract and zest.
- Gradually add powdered sugar until fluffy.
Step 4: Assemble the Cake
- Place one lemon cake layer on a serving plate.
- Spread a thin layer of frosting.
- Add the cheesecake layer, trimming if needed.
- Frost lightly, top with the second cake layer, and finish frosting the cake.
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Pro Tips
- Use room-temperature ingredients for smooth batters
- Chill the cheesecake layer for easier assembly
- Zest lemons before juicing for maximum flavor
Why This Recipe Works
- Combines two classic desserts in one
- Balanced sweet and tangy flavor profile
- Perfect texture contrast between cake and cheesecake
- Ideal for celebrations and special occasions
Substitutions & Variations
- Swap sour cream with full-fat Greek yogurt
- Use vanilla extract if lemon extract is unavailable
- Add fresh berries between layers for extra freshness
Make-Ahead, Storage & Reheating Guide
- Make-Ahead: Bake layers up to 2 days ahead
- Storage: Refrigerate up to 5 days
- Freezing: Freeze unfrosted layers up to 3 months
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Serving Ideas for Creamy Lemon Cheesecake Cake
- Serve with fresh berries
- Pair with coffee or herbal tea
- Add whipped cream for extra indulgence
Nutrition (Per Serving Estimate)
- Calories: 680
- Protein: 7g
- Fat: 36g
- Carbohydrates: 78g
Frequently Asked Questions
Can I make this cake in advance?
Yes, it tastes even better the next day.
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Do I need a springform pan?
Yes, it ensures easy cheesecake removal.
Can I reduce the sweetness?
You can slightly reduce sugar in the frosting.
This Creamy Lemon Cheesecake Cake delivers the perfect blend of citrus brightness and rich cheesecake indulgence. It’s a show-stopping dessert that looks impressive, tastes incredible, and is well worth the effort.
Creamy Lemon Cheesecake Cake
This Creamy Lemon Cheesecake Cake combines fluffy lemon cake layers with a rich baked cheesecake center and a smooth lemon cream cheese frosting. It delivers a perfect balance of bright citrus flavor and indulgent creaminess, making it ideal for celebrations or special occasions.
Equipment
- 9-inch springform pan
- two 9-inch round cake pans
- stand mixer or hand mixer
- Mixing bowls
- offset spatula
Ingredients
- 16 oz full-fat cream cheese, softened (cheesecake layer)
- 1 cup granulated sugar (cheesecake layer)
- 3 large eggs, room temperature (cheesecake layer)
- 3/4 cup full-fat sour cream
- 1 tsp lemon extract (cheesecake layer)
- 3 tbsp all-purpose flour
- 1/4 tsp salt (cheesecake layer)
- 3 cups cake flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt (cake layers)
- 2 lemons, zested
- 2 cups granulated sugar (cake layers)
- 3/4 cup unsalted butter, softened
- 3 large eggs (cake layers)
- 1 1/4 cups buttermilk
- 1/4 cup fresh lemon juice
- 1/4 cup vegetable oil
- 1 tbsp lemon extract (cake layers)
- 16 oz full-fat cream cheese, barely softened (frosting)
- 1 cup unsalted butter, slightly softened (frosting)
- 6–6 1/2 cups powdered sugar
- 1 tsp lemon extract (frosting)
- 1 lemon, zested (optional, frosting)
Instructions
- Preheat the oven to 300°F (150°C) and place a shallow pan of water on the lower rack. Line a 9-inch springform pan with parchment paper.
- Beat the cream cheese until smooth, then mix in the sugar, salt, and flour until combined.
- Add the sour cream and lemon extract, then beat in the eggs one at a time just until incorporated.
- Pour the batter into the prepared pan and bake for about 45 minutes, until set with a slight jiggle in the center. Cool gradually, then chill or freeze until firm.
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans. Whisk together the dry ingredients and lemon zest.
- Cream the butter and sugar until light and fluffy, then add the eggs. Alternate adding the dry ingredients with the buttermilk, lemon juice, oil, and lemon extract.
- Divide the batter evenly between pans and bake for 20–24 minutes, until a toothpick comes out clean. Cool completely.
- Beat the butter until smooth, add the cream cheese, then blend in lemon extract, zest, and powdered sugar gradually until fluffy.
- Place one cake layer on a serving plate, spread a thin layer of frosting, add the cheesecake layer, frost lightly, top with the second cake layer, and finish frosting the cake.
Notes
Chill the cheesecake layer thoroughly before assembly for clean layers. Use room-temperature ingredients for smooth batters and frosting. For best flavor, use fresh, high-quality lemons and zest them before juicing.
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