Introduction

This Creamy Lemon Cheesecake Cake is a delightful dessert that combines a smooth cheesecake layer with bright lemon cake and luscious lemon cream cheese frosting. Perfect for special occasions or a sunny weekend treat, it offers a perfect balance of tangy and sweet flavors.

A two-layer round cake with light yellow smooth frosting covering the outside evenly and thickly. Each layer inside is a soft, light sponge with a thin creamy filling between them. The top is decorated with piped swirls of the same light yellow frosting around the edge and a single small lemon wedge in the center. The side frosting has a textured striped pattern. The cake sits on a clear glass plate placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz (2 packages) full-fat cream cheese, slightly softened
1 cup granulated sugar
1/4 tsp salt
3 eggs, room temperature
3 tbsp all-purpose flour
3/4 cup sour cream
1 tsp lemon extract
1 1/2 sticks (12 tbsp) unsalted butter, softened
2 cups granulated sugar
3 eggs
3 cups cake flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups buttermilk
1/4 cup lemon juice
1/4 cup vegetable oil
1 tbsp lemon extract
Zest from 2 lemons
2 sticks unsalted butter, slightly softened
16 oz (2 packages) full-fat cream cheese, barely softened
1 tsp lemon extract
Optional: zest of 1 lemon (about 1 1/2 tsp)
6 to 6 1/2 cups powdered sugar
Yellow food gel, optional

Instructions

Step 1: Prepare and bake the cheesecake layer. Place a pan with one inch of water on a lower oven rack to prevent cracking. Preheat oven to 300°F. Line the bottom of a 9-inch springform pan with parchment paper. Beat the cream cheese until smooth, then add sugar, salt, and flour, mixing at low speed. Blend in sour cream and lemon extract. Add eggs one at a time, mixing well after each. Pour batter into pan and place it on the rack above the water pan. Bake for 45 minutes until set but slightly jiggly. Turn off oven, leave cheesecake inside with door slightly open for 30 minutes to cool gradually. Cool on countertop, then cover and either 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 cake pans. Whisk cake flour, baking powder, baking soda, salt, and lemon zest together. In another bowl, combine buttermilk, vegetable oil, lemon extract, and lemon juice. Cream softened butter until smooth, gradually add sugar, and beat until light and fluffy. Add eggs one at a time. Alternately add the flour mixture and buttermilk mixture, starting and ending with dry ingredients, mixing until just combined. Divide batter evenly between pans. Bake 20-24 minutes until a toothpick comes out clean. Cool in pans 10 minutes, then turn out onto racks to cool completely.
Step 3: Make the lemon cream cheese frosting. Beat softened butter until smooth. Add cream cheese and beat until creamy. Mix in lemon extract and optional lemon zest. Gradually add powdered sugar, beating until smooth and fluffy. Add yellow food gel if desired for color. Chill slightly before using; remix if needed. Avoid microwaving to keep texture smooth.
Step 4: Assemble the cake. Place one lemon cake layer on a cake plate. Spread a thin layer of frosting on top. Run a thin knife warmed in hot water around the springform pan edge to loosen the cheesecake layer and carefully remove it. Place the cheesecake layer on top of the frosted cake layer. Spread frosting thinly over the cheesecake, then add the second lemon cake layer on top. Frost the entire cake with the remaining lemon cream cheese frosting. Use a piping bag fitted with a 2D tip and an offset spatula to decorate as desired.

Tips & Variations

Use fresh lemon zest for the cake and frosting to enhance citrus flavor.
Warming your knife before slicing cheesecake helps prevent sticking and cracking.
Chilling the frosting before use makes it easier to pipe and spread smoothly.
Substitute lemon extract with fresh lemon juice for a more natural lemon flavor, adjusting sweetness as needed.

Storage

Store the assembled cake in the refrigerator, covered lightly with plastic wrap or a cake dome, for up to 3-4 days. For longer storage, freeze the cake well wrapped for up to 2 weeks. When ready to serve, thaw overnight in the refrigerator. If needed, let sit at room temperature for 20 minutes before slicing to soften slightly.

How to Serve

A tall, round lemon cake with three thick, soft layers of light yellow sponge. Each layer is separated by a creamy, smooth lemon frosting. The outside of the cake is completely covered with the same pale yellow frosting, which is textured with gentle horizontal lines around the sides. On top, there is a wide swirl of frosting ending with a small wedge of lemon placed in the center, surrounded by evenly spaced dollops of the same light frosting along the edge. The cake sits on a clear glass plate, set on a white marbled surface with green plants out of focus in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, the lemon cake layers can be baked and stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days. Bring them to room temperature before assembling.

What if I don’t have a springform pan?

A springform pan is best for cheesecake layers to easily release the cake without damage, but if unavailable, use a regular 9-inch round cake pan lined with parchment and be very careful when removing the cheesecake. You can also freeze the cheesecake in the pan and carefully invert it.