Moist lemon cheesecake cake recipe with creamy filling, perfect for birthdays, holidays, and summer parties. This easy homemade dessert is rich, soft, and full of citrus flavor.
This Rich & Moist Lemon Cheesecake Cake is a luscious two-in-one dessert that marries the best of both worlds—fluffy lemon cake and creamy cheesecake—into one unforgettable treat. Ideal for birthdays, holidays, or whenever you crave something indulgent yet refreshing, this cake is a crowd-pleaser every time. The creamy layers and zesty lemon flavor are a match made in dessert heaven.
If you’re looking for more dreamy cake ideas, you can check similar creations on brandi recipes, your trusted source for homemade dessert inspiration.
Ingredients
For the Lemon Cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- 2 large eggs
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- ¾ cup buttermilk
- ¼ cup fresh lemon juice
For the Cheesecake Layer:
- 2 (8 oz) blocks cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 ½ cups powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
Directions
1. Prepare the Cheesecake Layer:
- Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
- Beat cream cheese and sugar until smooth.
- Add eggs and vanilla extract, mixing until fully combined.
- Pour into pan and bake for 35–40 minutes or until set.
- Cool completely and freeze for 2 hours before layering.
2. Make the Lemon Cake:
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In a separate bowl, beat butter and sugar until fluffy.
- Add eggs, lemon zest, and vanilla.
- Mix in buttermilk and lemon juice alternately with dry ingredients.
- Divide between pans and bake 25–30 minutes.
- Cool for 10 minutes, then remove from pans to cool completely.
3. Make the Frosting:
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar.
- Add lemon juice and zest; beat until creamy.
4. Assemble the Cake:
- Place one lemon cake layer on serving plate.
- Add cheesecake layer.
- Top with second lemon cake.
- Frost the entire cake with lemon cream cheese frosting.
- Garnish with whipped cream or lemon slices if desired.
Tips & Variations
- Add a thin layer of lemon curd between the cheesecake and cake layers for extra flavor.
- Substitute orange zest and juice for a citrus twist.
- Make it ahead of time—this cake tastes even better the next day!
- To avoid cracks in the cheesecake, use a water bath when baking.
Storage
Store the cake in an airtight container in the fridge for up to 5 days. You can also freeze individual slices for up to 2 months. Thaw overnight in the fridge before serving.
Time & Yield
- Prep Time: 35 minutes
- Cook Time: 1 hour 10 minutes (combined)
- Chill Time: 2 hours
- Total Time: About 3 hours 45 minutes
- Servings: 12 generous slices
Equipment Needed
- 9-inch springform pan
- 2 9-inch round cake pans
- Electric mixer
- Mixing bowls
- Parchment paper
- Cooling rack
Discover More
- allrecipes.com/recipe
- delish.com
- tasty.co
- seriouseats.com
- simplyrecipes.com
- eatingwell.com
- thespruceeats.com
- recipesfiber.com
Final Thoughts
This Rich & Moist Lemon Cheesecake Cake is a show-stopping dessert that delivers both tang and creaminess in each bite. Whether you’re making it for a special celebration or simply treating yourself, the combination of soft lemon cake and velvety cheesecake is irresistible. With the right ingredients and a little care, you’ll create a cake worthy of your own bakery case. Don’t forget to explore brandi recipes for more premium bakes!
Rich & Moist Lemon Cheesecake Cake
Ingredients
Equipment
Method
- Instructions
- Make the Cheesecake Layer:
- Preheat oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper.
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, then mix in vanilla, lemon juice, and zest.
- Pour into prepared pan and bake for 40–45 minutes, or until set.
- Cool completely and freeze for 2 hours (for easier assembling).
- Make the Lemon Cake:
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
- In one bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until fluffy.
- Add eggs one at a time, beating well after each.
- Stir in lemon zest, juice, and vanilla.
- Alternate adding dry ingredients and buttermilk, beginning and ending with flour mix.
- Divide batter evenly between pans and bake for 25–28 minutes or until golden.
- Cool completely before assembling.
- Whipped Frosting:
- Beat heavy cream with powdered sugar, vanilla, and lemon zest until stiff peaks form.
- Assemble:
- Place one lemon cake layer on a serving plate.
- Top with cheesecake layer.
- Add second lemon cake layer on top.
- Frost top and sides with whipped cream. Garnish with lemon zest.
- Chill for 2 hours before slicing.
Notes
For extra lemon flavor, brush the cake layers with lemon syrup before assembling. You can use store-bought cheesecake if short on time.