Some desserts are simple to love, but this one is unforgettable. Lemon Cheesecake Cake is the ultimate fusion dessert — a bright, citrusy lemon cake wrapped around a smooth, creamy cheesecake layer, all finished with a luscious lemon cream cheese frosting. It’s tangy, rich, and perfectly balanced, with every layer bringing its own personality to the plate.
Imagine cutting into a cake and discovering a hidden cheesecake baked right in the middle. That’s what makes this recipe so special. The soft, buttery lemon cake contrasts beautifully with the velvety cheesecake center, while the frosting ties everything together with a burst of fresh lemon flavor. It’s sunshine in dessert form — indulgent yet refreshing, and perfect for any celebration.
Whether you make it for birthdays, Easter, or just because you adore lemon desserts, this Lemon Cheesecake Cake delivers pure joy in every slice.
Ingredients
For the Lemon Cheesecake Layer
16 oz (453g) full-fat cream cheese, softened
1 cup (200g) granulated sugar
¼ tsp fine sea salt
3 large eggs, room temperature
3 tbsp (23g) all-purpose flour
¾ cup (182g) full-fat sour cream
1 tsp pure lemon extract
For the Lemon Buttermilk Cake Layers
1½ sticks (170g) unsalted butter, softened
2 cups (400g) granulated sugar
3 large eggs, room temperature
3 cups (342g) cake flour (spooned and leveled)
2 tsp baking powder
½ tsp baking soda
½ tsp salt
Zest of 2 lemons
1¼ cups (296g) buttermilk (or homemade substitute)
¼ cup (57g) vegetable oil
¼ cup (54g) fresh lemon juice
1 tbsp (10g) pure lemon extract
For the Lemon Cream Cheese Frosting
2 sticks (226g) unsalted butter, cool but slightly softened
16 oz (453g) full-fat cream cheese, slightly softened
1 tsp pure lemon extract
Optional: zest of 1 lemon (about 1½ tsp)
6 to 6½ cups (690–747g) powdered sugar, sifted
Optional: tiny drop of yellow gel food coloring (for a pale lemon tone)
Step 1 — Prepare the Lemon Cheesecake Layer
Start by preparing the cheesecake. Place a 9×13-inch baking pan filled with about 1 inch of hot water on the lower rack of your oven. This steam bath keeps the cheesecake smooth and prevents cracks. Preheat the oven to 300°F (150°C).
Line the bottom of a 9-inch springform pan with parchment paper and set aside.
In a stand mixer fitted with a paddle attachment, beat the softened cream cheese on medium-low until creamy and smooth, about 1–2 minutes. Add the sugar, salt, and flour, and mix on low until combined, scraping the bowl as needed.
Add the lemon extract and sour cream, then beat until the mixture is silky and free of lumps. Add the eggs one at a time, mixing gently after each just until incorporated. Avoid overmixing — it can introduce too much air and cause cracks.
Pour the batter into the prepared springform pan. Place it on the oven rack directly above the water pan and bake for about 45 minutes, or until the center looks mostly set with a slight jiggle.
Turn off the oven, crack the door open slightly, and let the cheesecake rest inside for 30 minutes. Remove from the oven and cool completely on a wire rack. Once cooled, cover tightly and freeze for 2–3 hours, or refrigerate for 5–6 hours, until firm enough to handle.
Step 2 — Bake the Lemon Cake Layers
Increase the oven temperature to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt, and lemon zest. Set aside.
In another bowl, whisk the buttermilk, lemon juice, vegetable oil, and lemon extract. This combination ensures the cake stays soft, tangy, and moist.
In your stand mixer, beat the butter on medium until smooth. Add the sugar gradually and beat for 3–5 minutes until light and fluffy. Add the eggs one at a time, beating until each is fully incorporated.
Alternate adding the dry ingredients and the wet mixture to the butter-sugar base, starting and ending with the dry ingredients (three dry additions and two wet). Mix on low speed only until everything is blended — overmixing can make the cake dense.
Divide the batter evenly between the two pans. Smooth the tops and bake for 20–24 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool the cakes in their pans for 10–15 minutes, then invert onto wire racks and let cool completely before assembling.
Step 3 — Make the Lemon Cream Cheese Frosting
In a clean mixing bowl, beat the butter until smooth. Add the cream cheese and beat together until light, fluffy, and completely blended. Add the lemon extract and zest for brightness.
Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until incorporated. Once all sugar is added, increase to medium speed and beat until the frosting is creamy and spreadable.
If you’d like a subtle color boost, mix in a tiny drop of yellow gel food coloring. Keep the frosting chilled until ready to use; if it becomes too firm, let it sit at room temperature for 10 minutes and re-whip before frosting.
Step 4 — Assemble the Cake
Place one cooled lemon cake layer on a cake stand or serving plate. Spread a thin layer of frosting across the top — this will act as the glue for the cheesecake layer.
Remove the chilled cheesecake from the freezer. Run a warm knife around the edge to release it from the springform pan, then unclip the sides. Gently remove the bottom plate and peel away the parchment paper.
Invert the cheesecake onto the frosted cake layer so it sits flat and even. Spread another thin layer of frosting on top of the cheesecake, then place the second cake layer on top.
If the cheesecake extends slightly beyond the edges, trim it carefully with a warm knife for a clean finish.
Apply a light crumb coat of frosting to seal in crumbs. Chill the cake for about 15 minutes, then apply the remaining frosting evenly over the top and sides. Use an offset spatula for smooth edges and gentle swirls on top.
Decorate as desired — a sprinkle of lemon zest, white chocolate curls, or thin lemon slices make elegant finishes. If the frosting softens, refrigerate briefly before serving.
Tips for success
🍋 Use room-temperature ingredients. They blend more smoothly and create a uniform batter.
🥚 Don’t rush the cheesecake. The slow bake and resting time ensure a creamy texture.
🧁 Avoid overmixing. Gentle folding and low-speed mixing prevent dense or tough cake layers.
❄️ Chill before assembly. Cold cheesecake is much easier to handle and stack.
🌿 Balance the sweetness. The lemon extract and zest keep the frosting bright and tangy, preventing it from feeling heavy.
Variations and creative touches
This Lemon Cheesecake Cake is already impressive, but you can play with flavor accents to make it your own:
🍓 Lemon Berry Twist: Add a thin layer of strawberry or raspberry jam between the cheesecake and cake layers for a fruity surprise.
🍊 Citrus medley: Replace part of the lemon juice with orange or lime for a more complex citrus flavor.
🍥 White chocolate drizzle: Melt white chocolate and drizzle over the top before serving for a polished look.
🌸 Spring version: Decorate with edible flowers or candied lemon peel for special occasions.
🥥 Coconut variation: Add a small handful of shredded coconut into the frosting for a tropical finish.
Serving suggestions
Lemon Cheesecake Cake shines at celebrations — it’s as much a centerpiece as it is a dessert. The layers slice beautifully, showing off the creamy cheesecake center between vibrant yellow cake.
Serve chilled or slightly cool for the best texture. Pair it with a cup of tea 🍵, a glass of sparkling water with lemon 🍋, or even a flute of champagne 🥂 for an elegant touch.
Each bite delivers a balance of tangy lemon and rich cheesecake, making it ideal for spring and summer gatherings.
Storage
Refrigerate the cake, covered, for up to 5 days. Because of the cream cheese and frosting, it’s best served slightly chilled. For longer storage, freeze individual slices — wrap them tightly in plastic wrap, then foil. Defrost overnight in the refrigerator before serving.
Why this cake stands out
Lemon Cheesecake Cake is more than just a dessert — it’s a celebration of texture and taste. The tang of lemon, the creaminess of cheesecake, and the softness of cake layers blend together into something extraordinary.
It feels luxurious but comforting, perfect for when you want to serve something that makes people pause and smile after the first bite. The brightness of the lemon cuts through the richness beautifully, creating a balance that’s both refreshing and indulgent.
Every forkful brings together the buttery crumb of cake, the silkiness of cheesecake, and the sweet-tart creaminess of frosting — a trio of perfection that turns an ordinary day into a special occasion.
Final thoughts
If sunshine had a flavor, it would taste like this. Lemon Cheesecake Cake is the dessert that wins hearts, not just for its looks but for its vibrant, unforgettable flavor. It’s elegant enough for parties, comforting enough for family dinners, and absolutely irresistible on any table.
Take your time with the steps, enjoy the process, and let the aroma of lemon fill your kitchen. The reward is worth every minute — a cake that’s as beautiful as it is delicious.Some desserts are simple to love, but this one is unforgettable. Lemon Cheesecake Cake is the ultimate fusion dessert — a bright, citrusy lemon cake wrapped around a smooth, creamy cheesecake layer, all finished with a luscious lemon cream cheese frosting. It’s tangy, rich, and perfectly balanced, with every layer bringing its own personality to the plate.
Imagine cutting into a cake and discovering a hidden cheesecake baked right in the middle. That’s what makes this recipe so special. The soft, buttery lemon cake contrasts beautifully with the velvety cheesecake center, while the frosting ties everything together with a burst of fresh lemon flavor. It’s sunshine in dessert form — indulgent yet refreshing, and perfect for any celebration.
Whether you make it for birthdays, Easter, or just because you adore lemon desserts, this Lemon Cheesecake Cake delivers pure joy in every slice.
Ingredients
For the Lemon Cheesecake Layer
16 oz (453g) full-fat cream cheese, softened
1 cup (200g) granulated sugar
¼ tsp fine sea salt
3 large eggs, room temperature
3 tbsp (23g) all-purpose flour
¾ cup (182g) full-fat sour cream
1 tsp pure lemon extract
For the Lemon Buttermilk Cake Layers
1½ sticks (170g) unsalted butter, softened
2 cups (400g) granulated sugar
3 large eggs, room temperature
3 cups (342g) cake flour (spooned and leveled)
2 tsp baking powder
½ tsp baking soda
½ tsp salt
Zest of 2 lemons
1¼ cups (296g) buttermilk (or homemade substitute)
¼ cup (57g) vegetable oil
¼ cup (54g) fresh lemon juice
1 tbsp (10g) pure lemon extract
For the Lemon Cream Cheese Frosting
2 sticks (226g) unsalted butter, cool but slightly softened
16 oz (453g) full-fat cream cheese, slightly softened
1 tsp pure lemon extract
Optional: zest of 1 lemon (about 1½ tsp)
6 to 6½ cups (690–747g) powdered sugar, sifted
Optional: tiny drop of yellow gel food coloring (for a pale lemon tone)
Step 1 — Prepare the Lemon Cheesecake Layer
Start by preparing the cheesecake. Place a 9×13-inch baking pan filled with about 1 inch of hot water on the lower rack of your oven. This steam bath keeps the cheesecake smooth and prevents cracks. Preheat the oven to 300°F (150°C).
Line the bottom of a 9-inch springform pan with parchment paper and set aside.
In a stand mixer fitted with a paddle attachment, beat the softened cream cheese on medium-low until creamy and smooth, about 1–2 minutes. Add the sugar, salt, and flour, and mix on low until combined, scraping the bowl as needed.
Add the lemon extract and sour cream, then beat until the mixture is silky and free of lumps. Add the eggs one at a time, mixing gently after each just until incorporated. Avoid overmixing — it can introduce too much air and cause cracks.
Pour the batter into the prepared springform pan. Place it on the oven rack directly above the water pan and bake for about 45 minutes, or until the center looks mostly set with a slight jiggle.
Turn off the oven, crack the door open slightly, and let the cheesecake rest inside for 30 minutes. Remove from the oven and cool completely on a wire rack. Once cooled, cover tightly and freeze for 2–3 hours, or refrigerate for 5–6 hours, until firm enough to handle.
Step 2 — Bake the Lemon Cake Layers
Increase the oven temperature to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt, and lemon zest. Set aside.
In another bowl, whisk the buttermilk, lemon juice, vegetable oil, and lemon extract. This combination ensures the cake stays soft, tangy, and moist.
In your stand mixer, beat the butter on medium until smooth. Add the sugar gradually and beat for 3–5 minutes until light and fluffy. Add the eggs one at a time, beating until each is fully incorporated.
Alternate adding the dry ingredients and the wet mixture to the butter-sugar base, starting and ending with the dry ingredients (three dry additions and two wet). Mix on low speed only until everything is blended — overmixing can make the cake dense.
Divide the batter evenly between the two pans. Smooth the tops and bake for 20–24 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool the cakes in their pans for 10–15 minutes, then invert onto wire racks and let cool completely before assembling.
Step 3 — Make the Lemon Cream Cheese Frosting
In a clean mixing bowl, beat the butter until smooth. Add the cream cheese and beat together until light, fluffy, and completely blended. Add the lemon extract and zest for brightness.
Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until incorporated. Once all sugar is added, increase to medium speed and beat until the frosting is creamy and spreadable.
If you’d like a subtle color boost, mix in a tiny drop of yellow gel food coloring. Keep the frosting chilled until ready to use; if it becomes too firm, let it sit at room temperature for 10 minutes and re-whip before frosting.
Step 4 — Assemble the Cake
Place one cooled lemon cake layer on a cake stand or serving plate. Spread a thin layer of frosting across the top — this will act as the glue for the cheesecake layer.
Remove the chilled cheesecake from the freezer. Run a warm knife around the edge to release it from the springform pan, then unclip the sides. Gently remove the bottom plate and peel away the parchment paper.
Invert the cheesecake onto the frosted cake layer so it sits flat and even. Spread another thin layer of frosting on top of the cheesecake, then place the second cake layer on top.
If the cheesecake extends slightly beyond the edges, trim it carefully with a warm knife for a clean finish.
Apply a light crumb coat of frosting to seal in crumbs. Chill the cake for about 15 minutes, then apply the remaining frosting evenly over the top and sides. Use an offset spatula for smooth edges and gentle swirls on top.
Decorate as desired — a sprinkle of lemon zest, white chocolate curls, or thin lemon slices make elegant finishes. If the frosting softens, refrigerate briefly before serving.
Tips for success
🍋 Use room-temperature ingredients. They blend more smoothly and create a uniform batter.
🥚 Don’t rush the cheesecake. The slow bake and resting time ensure a creamy texture.
🧁 Avoid overmixing. Gentle folding and low-speed mixing prevent dense or tough cake layers.
❄️ Chill before assembly. Cold cheesecake is much easier to handle and stack.
🌿 Balance the sweetness. The lemon extract and zest keep the frosting bright and tangy, preventing it from feeling heavy.
Variations and creative touches
This Lemon Cheesecake Cake is already impressive, but you can play with flavor accents to make it your own:
🍓 Lemon Berry Twist: Add a thin layer of strawberry or raspberry jam between the cheesecake and cake layers for a fruity surprise.
🍊 Citrus medley: Replace part of the lemon juice with orange or lime for a more complex citrus flavor.
🍥 White chocolate drizzle: Melt white chocolate and drizzle over the top before serving for a polished look.
🌸 Spring version: Decorate with edible flowers or candied lemon peel for special occasions.
🥥 Coconut variation: Add a small handful of shredded coconut into the frosting for a tropical finish.
Serving suggestions
Lemon Cheesecake Cake shines at celebrations — it’s as much a centerpiece as it is a dessert. The layers slice beautifully, showing off the creamy cheesecake center between vibrant yellow cake.
Serve chilled or slightly cool for the best texture. Pair it with a cup of tea 🍵, a glass of sparkling water with lemon 🍋, or even a flute of champagne 🥂 for an elegant touch.
Each bite delivers a balance of tangy lemon and rich cheesecake, making it ideal for spring and summer gatherings.
Storage
Refrigerate the cake, covered, for up to 5 days. Because of the cream cheese and frosting, it’s best served slightly chilled. For longer storage, freeze individual slices — wrap them tightly in plastic wrap, then foil. Defrost overnight in the refrigerator before serving.
Why this cake stands out
Lemon Cheesecake Cake is more than just a dessert — it’s a celebration of texture and taste. The tang of lemon, the creaminess of cheesecake, and the softness of cake layers blend together into something extraordinary.
It feels luxurious but comforting, perfect for when you want to serve something that makes people pause and smile after the first bite. The brightness of the lemon cuts through the richness beautifully, creating a balance that’s both refreshing and indulgent.
Every forkful brings together the buttery crumb of cake, the silkiness of cheesecake, and the sweet-tart creaminess of frosting — a trio of perfection that turns an ordinary day into a special occasion.
Final thoughts
If sunshine had a flavor, it would taste like this. Lemon Cheesecake Cake is the dessert that wins hearts, not just for its looks but for its vibrant, unforgettable flavor. It’s elegant enough for parties, comforting enough for family dinners, and absolutely irresistible on any table.
Take your time with the steps, enjoy the process, and let the aroma of lemon fill your kitchen. The reward is worth every minute — a cake that’s as beautiful as it is delicious.