There’s something magical about lemon desserts — the way their brightness cuts through sweetness, creating a perfect balance that keeps you coming back for just one more bite. This Rich & Moist Lemon Cheesecake Cake is more than just dessert; it’s an event. Imagine the creamy decadence of a New York-style cheesecake meeting the soft, fluffy texture of a homemade lemon cake — all wrapped up in a tangy cream cheese frosting that ties it all together.
This cake was inspired by the kind of dessert you’d proudly place in the center of your dining table during Easter brunch, a summer garden party, or even a cozy winter evening when you need a little burst of sunshine. The layers are not only visually stunning but also deliver a perfect harmony of flavors in every forkful. Whether you’re a cheesecake fan, a cake lover, or just someone who adores citrus, this recipe will have your guests asking for seconds — and the recipe.
Why You’ll Love This Lemon Cheesecake Cake
- Two desserts in one: No need to choose between cheesecake and cake — this beauty gives you both.
- Perfect texture balance: Creamy, dense cheesecake layered with moist, fluffy lemon cake.
- Make-ahead friendly: The cheesecake layer needs to chill, which means you can prepare parts in advance.
- Showstopper presentation: Tall, layered, and gorgeous, this cake makes a stunning centerpiece.
- Bright, fresh flavor: Fresh lemon juice and zest make all the difference.
Ingredients You’ll Need
For the Cheesecake Layer
- 2 (8 oz) blocks full-fat cream cheese, slightly softened (453 g)
- 1 cup (200 g) granulated sugar
- ¼ tsp salt
- 3 large eggs, room temperature
- ⅓ cup (80 ml) sour cream
- ⅓ cup (80 ml) heavy cream
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
For the Lemon Cake
- 2½ cups (315 g) all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter, softened
- 1¾ cups (350 g) granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 cup (240 ml) whole milk
For the Cream Cheese Frosting
- 8 oz (226 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
Step-by-Step Instructions
Step 1: Make the Cheesecake Layer
- Preheat your oven to 325°F (160°C).
- Line a 9-inch springform pan with parchment paper and lightly grease it.
- Beat the cream cheese until smooth using a stand or hand mixer.
- Add sugar and salt; mix until combined.
- Beat in eggs one at a time, scraping the sides of the bowl as needed.
- Mix in sour cream, heavy cream, lemon zest, and lemon juice until smooth.
- Pour the batter into the prepared pan.
- Bake for 45–55 minutes, or until set with a slight jiggle in the center.
- Cool completely, then refrigerate for at least 4 hours or overnight.
Pro Tip: Wrapping the springform pan in foil and baking in a water bath can help prevent cracks.
Step 2: Make the Lemon Cake
- Preheat oven to 350°F (175°C).
- Grease and line two 9-inch round cake pans with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).
- Add eggs one at a time, beating well after each.
- Mix in vanilla extract, lemon zest, and lemon juice.
- Alternate adding the dry ingredients and milk, beginning and ending with dry ingredients.
- Divide the batter evenly between pans.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Step 3: Make the Cream Cheese Frosting
- In a large bowl, beat cream cheese and butter until creamy.
- Gradually add powdered sugar, one cup at a time, until combined.
- Mix in lemon juice and zest until the frosting is smooth and spreadable.
Step 4: Assemble the Cake
- Place one lemon cake layer on a serving plate.
- Gently remove the cheesecake from its pan and place it on top of the cake layer.
- Add the second lemon cake layer on top of the cheesecake.
- Frost the cake with cream cheese frosting, smoothing the sides and top.
- Chill for at least 1 hour before slicing for neat, clean cuts.
Baking Tips for Success
- Room temperature ingredients make mixing easier and create a smoother batter.
- Don’t rush the cooling process for the cheesecake — chilling overnight improves texture and makes assembly easier.
- Sharp knife + hot water = perfect slices. Dip your knife in hot water, wipe dry, and slice for clean layers.
- Fresh lemons only. Bottled juice just won’t give the same brightness.
Flavor Variations
- Berry Twist: Add a layer of raspberry jam between the cheesecake and cake layers for extra flavor.
- Lavender Lemon: Infuse the milk for the cake with dried lavender for a subtle floral note.
- Lemon-Blueberry: Fold fresh blueberries into the lemon cake batter before baking.
Serving Suggestions
This cake is delightful on its own, but you can take it over the top with:
- Fresh berries on top for a burst of color.
- A drizzle of lemon glaze for added zing.
- A dollop of whipped cream on each slice for a café-style presentation.
Make-Ahead & Storage
- Make-Ahead: The cheesecake layer can be made up to 2 days ahead. Store it covered in the refrigerator.
- Fully Assembled Cake: Store covered in the refrigerator for up to 4 days.
- Freezing: You can freeze unfrosted cake layers and cheesecake separately for up to 2 months. Thaw overnight in the fridge before assembling.
Perfect Occasions for Lemon Cheesecake Cake
- Spring & Summer Parties: Its fresh citrus flavor shines in warm weather.
- Easter or Mother’s Day: A bright, elegant centerpiece.
- Birthday Celebrations: For someone who loves tangy-sweet desserts.
- Dinner Parties: Impress your guests with this bakery-worthy treat.
Nutritional Information (per serving, based on 10 servings)
- Calories: ~640
- Fat: 32 g
- Carbohydrates: 80 g
- Protein: 8 g
- Sugar: 60 g
(Nutritional values are approximate and will vary depending on ingredient brands.)
Final Thoughts
This Rich & Moist Lemon Cheesecake Cake is the ultimate dessert for lemon lovers — a fusion of two classics that turns any occasion into something extraordinary. Each bite is a burst of tangy, creamy, and fluffy perfection, and while it takes some time to make, the results are more than worth it. If you’re looking for a dessert that’s as impressive as it is delicious, this cake deserves a spot in your recipe collection.
Prep Time: 40 minutes
Bake Time: 1 hour 30 minutes (combined)
Chill Time: 4–6 hours
Total Time: ~6 hours
Yields: 8–10 servings