Introduction

This creamy lemon cheesecake cake combines the best of two desserts: a fluffy, bright lemon cake layered with rich, smooth cheesecake. Perfect for when you want a show-stopping treat that’s both tangy and indulgent without spending all day in the kitchen.

A close-up of a two-layer lemon cake slice on a white plate with a white marbled texture beneath it, showing soft, light yellow cake layers separated by a thick, creamy, pale yellow lemon filling. The top layer is covered with smooth, light yellow frosting, decorated with piped swirls along the edge. A half lemon slice is placed on the plate next to the cake. The background is blurred green leaves. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the cheesecake layer:

3 eggs (room temperature, about 70°F)

16 oz full-fat cream cheese
1 cup granulated sugar

3/4 cup full-fat sour cream
1 tsp lemon extract

3 tbsp all-purpose flour
1/4 tsp salt

For the lemon cake:

Zest from 2 lemons
2 tsp baking powder
2 cups granulated sugar

1 tbsp lemon extract
1 1/2 sticks unsalted butter (softened)
1/2 tsp salt

1/2 tsp baking soda
1/4 cup vegetable oil
1/4 cup freshly squeezed lemon juice

3 eggs
1 1/4 cups buttermilk
3 cups cake flour

For the lemon cream cheese frosting:

Zest of 1 lemon (optional, about 1 1/2 tsp)
6 to 6 1/2 cups powdered sugar

16 oz full-fat cream cheese (barely softened)
2 sticks unsalted butter (slightly softened)
1 tsp lemon extract

Yellow food gel (optional)

For decorating:

Small offset spatula

Disposable piping bag fitted with 2D piping tip

Instructions

Step 1: Prepare and bake the cheesecake layer. Preheat oven to 300°F. Place a pan with one inch of water on a lower rack to prevent cracking. Line a 9-inch springform pan bottom with parchment. Beat cream cheese until smooth, add sugar, salt, and flour, mixing at low speed. Add sour cream and lemon extract, then eggs one at a time. Pour batter into pan and bake on rack above water for 45 minutes until set but slightly jiggly in center. Turn off oven, leave cheesecake inside with door slightly open for 30 minutes. Cool on countertop, then cover and freeze 2–3 hours or refrigerate 5–6 hours or overnight.
Step 2: Prepare and bake the lemon cake layers. Preheat oven to 350°F. Grease and flour two 9×2-inch round pans. Whisk together cake flour, baking powder, baking soda, salt, and lemon zest; set aside. In another bowl, combine buttermilk, vegetable oil, lemon extract, and lemon juice. Cream butter until smooth. Gradually add sugar and beat until light and fluffy. Beat in eggs one at a time. Alternately add flour mixture and buttermilk mixture to batter, starting and ending with dry ingredients. Mix until just combined. Divide batter evenly between pans and bake 20–24 minutes until toothpick comes out clean. Cool 10 minutes, then remove from pans to racks to cool completely.

Step 3: Make the lemon cream cheese frosting. Beat softened butter until smooth. Add cream cheese pieces and mix until creamy. Add lemon extract and optional lemon zest. Gradually add powdered sugar, beating until smooth and fluffy. Add yellow food gel if desired. Chill frosting slightly before using for easier spreading and piping.
Step 4: Assemble the cake. Place one lemon cake layer on a cake plate. Spread a thin layer of frosting on top. Run a hot knife around springform pan edge to loosen cheesecake, release sides, and carefully place cheesecake upside down on first cake layer. Remove pan bottom and parchment. Trim cheesecake if wider than cake layers. Spread thin frosting over cheesecake, then place second lemon cake layer on top. Frost entire cake with remaining frosting. Chill as needed if frosting softens. Use offset spatula and piping bag for decorative finishes.

Tips & Variations

Always use full-fat brick cream cheese for the best texture in cheesecake and frosting.

If you don’t have cake flour, make your own by replacing 2 tbsp of all-purpose flour with 2 tbsp cornstarch per cup, then sift together.
Substitute buttermilk by mixing 1 1/4 cups milk with 1 tbsp white vinegar or lemon juice, letting it curdle for 5 minutes.
Greek yogurt can replace sour cream if needed, preferably plain and full-fat.

Vanilla extract can substitute lemon extract, but add extra lemon zest for more citrus flavor.
Use canola oil or melted cooled butter instead of vegetable oil if preferred.
Bring all ingredients to room temperature before mixing to avoid lumpy batter.

Mix cheesecake layer just until combined to prevent cracks and dense texture.
Don’t open the oven door during the first 25 minutes of cake baking to avoid sinking centers.

Storage

Keep the cake refrigerated due to the cream cheese components. Cover loosely with plastic wrap or use a cake keeper, and it will stay fresh for up to 5 days. The flavors improve after a day or two as they meld. You can freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months. To freeze the whole frosted cake, chill the frosting until firm first, then wrap carefully. Thaw frozen cake overnight in the fridge. Before serving chilled cake, let it sit at room temperature for 15-20 minutes for best texture and flavor.

How to Serve

The image shows a round cake with five visible layers, each separated by smooth, pale yellow frosting. The sides of the cake are decorated with horizontal ridges of the same frosting, giving a textured look. On top, there is a border made of evenly spaced, swirled frosting dollops around the edge. In the center, three thin slices of lemon are placed in a small triangle. The cake sits on a clear glass cake stand with an ornate black metal base, all set on a white marbled table. The background is blurred green plants with a few red flowers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What cream cheese should I use for this cake?

Use full-fat cream cheese in the brick form, not reduced-fat or the tub style. This ensures the cheesecake and frosting have the right creamy texture and firmness needed for this cake.

Can I make the cake ahead of time?

Yes, you can bake the cheesecake and cake layers ahead and refrigerate or freeze them. Assemble and frost when you’re ready to serve. The flavors often taste better after resting a day in the fridge.