Introduction

This Creamy Lemon Cheesecake Cake is a delightful combination of tangy lemon cake and smooth cheesecake layered together with luscious lemon cream cheese frosting. It’s a perfect treat for springtime celebrations or any occasion that calls for a show-stopping dessert.

A tall cake with five distinct layers of light yellow cake separated by smooth, pale yellow cream. The outside is covered evenly with the same pale yellow cream, decorated with horizontal textured lines all around. The top edge of the cake has a ring of swirled cream dollops in a soft off-white color. In the center of the top, there are three thin lemon slices placed in a small overlapping row. The cake sits on a clear glass cake stand with a black ornate base, all set 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
Small offset spatula
Disposable piping bag fitted with 2D piping tip

Instructions

Step 1: Prepare the cheesecake layer by placing a pan filled 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.
Step 2: Beat the cream cheese in a bowl until smooth. Add granulated sugar, salt, and flour, mixing on low speed. Blend in sour cream and lemon extract.
Step 3: Add eggs one at a time, mixing until incorporated. Pour batter into the prepared pan and place it on the rack above the water pan. Bake for 45 minutes until set but slightly jiggly. Cool gradually in the oven with the door open for 30 minutes, then cool at room temperature.
Step 4: Cover and freeze the cheesecake layer for 2-3 hours or refrigerate for 5-6 hours or overnight.
Step 5: For the lemon cake layers, preheat oven to 350°F and grease and flour two 9×2-inch round pans. Whisk cake flour, baking powder, baking soda, salt, and lemon zest in a bowl.
Step 6: In another bowl, combine buttermilk, vegetable oil, lemon extract, and lemon juice. In a mixer, cream butter until smooth and gradually add granulated sugar until light and fluffy.
Step 7: Beat in eggs one at a time. Alternate adding dry ingredients and buttermilk mixture, starting and ending with dry ingredients. Mix just until combined.
Step 8: Divide batter evenly between pans and bake 20-24 minutes until a toothpick comes out clean or with few crumbs. Cool cakes for 10 minutes, then transfer to racks to cool completely.
Step 9: To make the frosting, beat softened butter until smooth. Add cream cheese pieces and beat until creamy. Mix in lemon extract and optional lemon zest.
Step 10: Gradually add powdered sugar, beating until smooth and fluffy. Add yellow food gel if desired. Chill frosting before frosting the cake, remixing gently if needed.
Step 11: To assemble, place one lemon cake layer on a plate. Spread a thin layer of frosting on top.
Step 12: Run a thin hot knife around cheesecake in the pan to loosen. Remove springform sides and invert cheesecake layer onto the frosted cake layer. Peel off parchment and trim edges if needed.
Step 13: Spread a thin layer of frosting over the cheesecake, then top with the second lemon cake layer.
Step 14: Frost the entire cake with remaining frosting. Chill to firm up as needed. Use a small offset spatula and piping bag for decorative touches.

Tips & Variations

Heat your knife in hot water before trimming or loosening the cheesecake layer to prevent sticking.
Use fresh lemon zest for the best citrus flavor in the cake and frosting.
Chill the frosting before use to make spreading and piping easier without softening the texture.
For a vibrant look, add a drop of yellow food gel to the frosting.
Freeze the cheesecake layer to make assembly easier and reduce crumbling.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. For longer storage, freeze the cake tightly wrapped for up to 2 weeks. Thaw in the refrigerator overnight before serving. Frosting is best served chilled but can be brought to room temperature before slicing.

How to Serve

A two-layer round cake with light yellow sponge layers separated by a thick layer of smooth white cream filling. The outside is covered evenly with soft white frosting, decorated with small cream swirls around the top edge. A thin, round slice of lemon sits flat on top in the center. The cake is placed on a white marbled texture, held on a reflective silver cake board on a black cake stand. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake in advance?

Yes, both the cheesecake layer and lemon cake layers can be made a day ahead. The cheesecake can be frozen, and the frosting holds well refrigerated. Assemble shortly before serving for best texture.

What can I substitute for buttermilk?

If you don’t have buttermilk, you can use regular milk with 1 tablespoon of lemon juice or vinegar added per cup. Let it sit for 5 minutes before using to mimic the acidity of buttermilk.