The Ultimate Lemon Cheesecake Cake with Cream Cheese Frosting

October 21, 2025

Get ready to elevate your dessert game with a showstopper that combines two beloved classics into one extraordinary treat: the Lemon Cheesecake Cake with Cream Cheese Frosting! This isn't just a cake; it's an experience. Imagine layers of moist, tangy lemon cake cradling a rich, creamy baked cheesecake, all enveloped in a cloud of zesty cream cheese frosting. It’s the perfect balance of sweet, tart, and utterly decadent.

Whether you're celebrating a special occasion, hosting a dinner party, or simply craving something spectacular, this cake delivers. Its vibrant lemon flavor makes it ideal for spring and summer gatherings, but honestly, it's so good you'll want to bake it all year round!

Table of Contents

Why This Lemon Cheesecake Cake Will Be Your New Favorite

This recipe isn't just about combining two desserts; it's about creating a harmonious symphony of textures and flavors. Each bite offers the soft crumb of lemon cake, the dense creaminess of cheesecake, and the luscious sweetness of the frosting. It's truly a cake that offers something for everyone.

The Magic of Lemon and Cream Cheese

The bright, citrusy notes of lemon cut through the richness of the cream cheese, creating a delightful contrast that keeps you coming back for more. The zest and fresh juice in both the cake and frosting ensure a prominent, natural lemon taste that's far from artificial.

Essential Ingredients for a Dreamy Cake

For a cake of this caliber, ingredient quality and preparation are key. Using full-fat cream cheese for the cheesecake and unsalted butter for the cake and frosting will give you the best results.

Room Temperature Ingredients: Ensure your cream cheese, eggs, and butter are at room temperature. This allows them to emulsify properly, creating a smooth batter and a perfectly creamy cheesecake and frosting.
Cake Flour vs. All-Purpose: While all-purpose flour can work, cake flour yields a much softer, more tender crumb for your lemon cake layers, contributing significantly to the overall texture.

Step-by-Step Baking & Assembly Tips

Creating this magnificent cake might seem daunting, but with a few tips and careful attention, you'll achieve perfection. One crucial aspect of achieving a perfect bake is understanding the basics of essential baking techniques. Consistency in measuring and oven temperature is vital.

Achieving That Perfect Cheesecake Layer

The key to a crack-free cheesecake is not overmixing the batter and baking it in a water bath. This gentle cooking environment prevents the cheesecake from drying out and cracking on top. Allow it to cool slowly, first in the oven, then at room temperature, and finally in the refrigerator.

Fluffy Lemon Cake Layers Every Time

Don't overmix your cake batter once you add the dry ingredients; mix just until combined to avoid a tough cake. Dividing the batter evenly between your cake pans will ensure uniform layers that stack beautifully.

How to Assemble Your Lemon Cheesecake Cake

Once all your components are cooled, assembly is the fun part! Start with a lemon cake layer, spread a generous amount of cream cheese frosting, then carefully place the cheesecake layer on top. Repeat with another layer of frosting and the final lemon cake layer, then frost the entire cake generously. Decorate with fresh lemon zest for a beautiful finish.

Frequently Asked Questions (FAQ)

Have questions about making this delightful Lemon Cheesecake Cake? We've got answers to help you bake with confidence.

This Lemon Cheesecake Cake is more than just a dessert; it’s a celebration on a plate. The layers of bright lemon cake, creamy cheesecake, and rich, tangy frosting create an unforgettable experience. Gather your ingredients, follow these steps, and prepare to impress everyone with your baking prowess. Happy baking!

FAQs

Can I make the cheesecake layer ahead of time?

Yes, you can make the cheesecake layer up to 2-3 days in advance. Once baked and fully cooled, cover it tightly and refrigerate until you're ready to assemble the cake. This can actually help it firm up even more for easier handling.

Why are my cake layers dry?

Dry cake layers are often a result of overmixing the batter or overbaking. Ensure you mix the batter only until just combined, and always check for doneness with a toothpick inserted into the center. Every oven varies, so watch your bake times closely.

How should I store leftover Lemon Cheesecake Cake?

This cake should be stored in an airtight container in the refrigerator for up to 4-5 days due to the cream cheese in both the cheesecake layer and the frosting. For best flavor, let slices come to room temperature for about 20-30 minutes before serving.

Can I use bottled lemon juice instead of fresh?

While fresh lemon juice and zest provide the brightest, most vibrant lemon flavor, bottled lemon juice can be used in a pinch for the cake layers. For the frosting, fresh lemon juice is highly recommended to cut through the sweetness and add a fresh tang.

Dreamy Lemon Cheesecake Cake with Cream Cheese Frosting

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Total Time: 2 hours 45 minutes (plus chilling time)
Yield: 12-16 servings 1x
Diet: Vegetarian

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Description

A luscious combination of tangy lemon cake layers, a creamy cheesecake center, and a rich cream cheese frosting, perfect for any celebration.

Instructions

Step 1: Preheat your oven to 325°F (160°C). Grease and flour two 8-inch round cake pans and line the bottom with parchment paper. Prepare a water bath for the cheesecake by bringing a kettle of water to a boil.
Step 2: For the Cheesecake Layer: In a large bowl, beat 2 (8 oz) packages softened cream cheese, 1 cup granulated sugar, and ¼ teaspoon salt with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.
Step 3: Add 3 large eggs, one at a time, mixing on low speed until just combined after each addition. Do not overmix. Stir in 3 tablespoons all-purpose flour, ¾ cup sour cream, and 1 teaspoon lemon extract until smooth.
Step 4: Pour the cheesecake batter into one of the prepared 8-inch cake pans. Place the pan inside a larger roasting pan. Carefully pour the hot water from the kettle into the roasting pan until it comes halfway up the sides of the cake pan.
Step 5: Bake the cheesecake for 50-60 minutes, or until the edges are set and the center jiggles slightly when gently shaken. Turn off the oven, crack the door open, and let the cheesecake cool in the water bath for 1 hour. Remove from water bath, let cool completely on a wire rack, then refrigerate for at least 4 hours, or preferably overnight, until firm.
Step 6: For the Lemon Cake Layers: Increase oven temperature to 350°F (175°C). In a medium bowl, whisk together 3 cups cake flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
Step 7: In a large bowl, beat 1½ sticks softened unsalted butter and 2 cups granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes. Beat in 3 large eggs, one at a time, until fully incorporated.
Step 8: In a separate bowl, combine 1¼ cups buttermilk, ¼ cup fresh lemon juice, ¼ cup vegetable oil, 1 tablespoon lemon extract, and the zest of 2 lemons.
Step 9: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition. Do not overmix.
Step 10: Divide the cake batter evenly between the two remaining greased and floured 8-inch cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake layers cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
Step 11: For the Cream Cheese Frosting: In a large bowl, beat 1 cup softened unsalted butter and 8 ounces softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
Step 12: Gradually add 4 cups sifted powdered sugar, 1-2 tablespoons fresh lemon juice, 1 teaspoon vanilla extract, and a pinch of salt. Beat on low speed until combined, then increase to high speed and beat until light and fluffy, about 3-4 minutes.
Step 13: To Assemble: Place one lemon cake layer on your serving plate or cake stand. Spread a generous layer of cream cheese frosting evenly over the top.
Step 14: Carefully unmold the chilled cheesecake layer and place it on top of the frosting-covered cake layer. Spread another layer of cream cheese frosting over the cheesecake.
Step 15: Place the second lemon cake layer on top. Frost the top and sides of the entire cake with the remaining cream cheese frosting. Decorate with extra lemon zest or thin lemon slices if desired. Refrigerate for at least 30 minutes before slicing for clean cuts. Enjoy!

Notes

Ensure all dairy ingredients (cream cheese, butter, eggs, sour cream, buttermilk) are at room temperature for the best results. For a perfectly smooth frosting, sift your powdered sugar to avoid lumps. When baking the cheesecake, a water bath is crucial for preventing cracks.

Prep Time: 45 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450 kcal
Sugar: 45g
Sodium: 300mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 1g
Protein: 5g
Cholesterol: 100mg

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The Ultimate Lemon Cheesecake Cake with Cream Cheese Frosting