This dessert is the ultimate combination for lemon lovers—a moist, bright lemon cake layered with a rich and creamy baked cheesecake, all wrapped in a tangy lemon cream cheese frosting. It’s an elegant showstopper that works beautifully for special occasions, but it’s also worth making just because. The cheesecake layer adds luxurious creaminess to the vibrant lemon cake, creating a perfect balance of textures and flavors.
Because this cake combines two different baked elements, it does take some time, but most of it is chilling and cooling. You can even make the cheesecake layer ahead of time to break up the process.
Servings: 12
Prep Time: 1 hour
Cook Time: 1 hour 10 minutes
Chill Time: 5 hours
Total Time: About 7 hours 10 minutes
Ingredients for the Cheesecake Layer
2 blocks (8 oz each / 453 g total) full-fat cream cheese, slightly softened
1 cup (200 g) granulated sugar
1/4 teaspoon salt
3 large eggs, room temperature
1/2 cup sour cream
1/3 cup heavy cream
1 teaspoon vanilla extract
Making the Cheesecake Layer
Preheat the oven to 325°F (163°C). Place a roasting pan filled halfway with water on the lower third rack—this will act as a water bath to keep the cheesecake moist and prevent cracks. Position another rack just above the water bath for the cheesecake.
Line a 9-inch springform pan with parchment paper and spray the sides lightly with nonstick spray.
In a large mixing bowl, beat the cream cheese for 1–2 minutes until smooth and creamy. Add the sugar and salt, then continue mixing for about 2 minutes, scraping down the bowl to ensure there are no lumps.
Add the eggs one at a time, mixing just until each is incorporated. Avoid overbeating at this stage, as too much air can cause the cheesecake to rise and crack. Stir in the sour cream, heavy cream, and vanilla extract until smooth.
Pour the cheesecake batter into the prepared springform pan and smooth the top. Place the pan on the rack above the water bath and bake for 45–55 minutes, until the edges are set but the center still has a slight wobble.
Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour. Remove from the oven, cover, and chill in the refrigerator for at least 4 hours, or overnight.
Ingredients for the Lemon Cake Layers
2 1/2 cups (300 g) all-purpose flour, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (227 g) unsalted butter, softened
2 cups (400 g) granulated sugar
4 large eggs, room temperature
1 tablespoon lemon zest (from about 2 lemons)
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 cup (240 ml) buttermilk, room temperature
Making the Lemon Cake
Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the butter and sugar until light and fluffy, about 3–4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.
Reduce the mixer speed to low and add the dry ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients, mixing just until combined.
Divide the batter evenly between the two prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Ingredients for Lemon Cream Cheese Frosting
1 block (8 oz / 227 g) cream cheese, softened
1/2 cup (113 g) unsalted butter, softened
4 cups (480 g) powdered sugar, sifted
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
Making the Frosting
In a large bowl, beat the cream cheese and butter together until smooth and fluffy. Gradually add the powdered sugar, mixing on low to avoid a sugar cloud. Once combined, increase the speed and beat until creamy. Mix in the lemon juice, lemon zest, and vanilla extract. If the frosting feels too soft, chill it for 15–20 minutes before assembling the cake.
Assembling the Lemon Cheesecake Cake
Level the lemon cake layers if necessary. Place one lemon cake layer on a serving plate or cake stand. Carefully remove the chilled cheesecake from the springform pan and peel off the parchment. Place the cheesecake layer on top of the first cake layer.
Spread a thin layer of frosting over the cheesecake, then place the second lemon cake layer on top. Apply a crumb coat of frosting over the entire cake and chill for 20 minutes. Finish with a generous layer of frosting, smoothing it over the sides and top.
Serving and Storage
Slice the cake with a sharp, thin knife, wiping the blade between cuts for clean slices. This cake is best served chilled or at cool room temperature. Store covered in the refrigerator for up to 4 days. You can also freeze individual slices wrapped tightly for up to 1 month.
Tips for Success
Bake the cheesecake a day ahead to make the assembly easier.
Use room temperature ingredients for smoother batters and even mixing.
Avoid overbaking the cheesecake—look for a slight wobble in the center when done.
Zest lemons before juicing to make it easier.
Chill the assembled cake for at least an hour before slicing for neater pieces.
This lemon cheesecake cake is a bakery-quality dessert you can make at home. The soft, moist lemon cake pairs beautifully with the dense, creamy cheesecake, while the lemon cream cheese frosting ties everything together with tangy sweetness. It’s a dessert that feels luxurious, tastes refreshing, and is sure to impress anyone lucky enough to get a slice.