Rich & Moist Lemon Cheesecake Cake

This Rich & Moist Lemon Cheesecake Cake is a dreamy dessert combining layers of tender lemon cake with creamy cheesecake and tangy lemon frosting! Perfect for special occasions or whenever you crave a citrusy-sweet treat.

Table of Contents

Ingredients

For the Lemon Cake Layers:

2 ½ cups (300g) all-purpose flour

2 tsp baking powder
½ tsp baking soda
½ tsp salt

½ cup (115g) unsalted butter, softened
1 ½ cups (300g) granulated sugar
3 large eggs, room temperature

1 tbsp lemon zest (from 2-3 lemons)
¼ cup (60ml) fresh lemon juice
1 tsp vanilla extract

1 cup (240ml) buttermilk, room temperature

For the Cheesecake Layer:

16 oz (450g) cream cheese, softened
½ cup (100g) granulated sugar

1 large egg
1 tsp vanilla extract
1 tbsp lemon juice

For the Lemon Cream Cheese Frosting:

8 oz (225g) cream cheese, softened
½ cup (115g) unsalted butter, softened
3 cups (360g) powdered sugar, sifted

2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp vanilla extract

Optional Garnish:

Lemon slices
White chocolate curls
Fresh berries

Instructions

1. Bake the Cheesecake Layer (First!)

Preheat oven to 325°F (160°C).
Line a 9-inch springform pan with parchment paper.
Beat cream cheese and sugar until smooth.

Add egg, vanilla, and lemon juice, mixing until creamy.
Pour into the pan and bake for 25-30 mins until set but still slightly jiggly.
Cool completely, then chill in the fridge for 2+ hours.

2. Make the Lemon Cake Layers

Preheat oven to 350°F (175°C). Grease & line two 9-inch round pans.
Whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream butter & sugar until fluffy. Add eggs, lemon zest, juice, and vanilla.

Alternate adding dry ingredients and buttermilk, mixing until smooth.
Divide batter between pans and bake for 22-25 mins until a toothpick comes out clean.
Cool completely.

3. Assemble the Cake

Place one lemon cake layer on a plate.
Carefully place the chilled cheesecake layer on top.
Top with the second cake layer.

4. Make the Frosting & Decorate

Beat cream cheese & butter until smooth.
Gradually add powdered sugar, lemon juice, zest, and vanilla.
Frost the cake and garnish with lemon slices or berries.

Chill for 1 hour before slicing.

Tips for Success

✔ Use room-temperature ingredients for smoother batter.
✔ Don’t overbake the cheesecake—it should be slightly jiggly in the center.
✔ For extra moisture, brush cake layers with lemon simple syrup (equal parts sugar + lemon juice, heated until dissolved).

This Lemon Cheesecake Cake is a showstopper—bright, creamy, and irresistibly rich! Would you like a lighter version or a different citrus twist? 😊🍋