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A rich and moist lemon cheesecake cake with creamy layers and whipped topping – perfect for spring and summer desserts.

Rich & Moist Lemon Cheesecake Cake

Summary This Rich & Moist Lemon Cheesecake Cake combines a soft, fluffy lemon sponge with a creamy cheesecake layer in the middle, all topped with lemon whipped cream. It’s the perfect balance of tangy, sweet, and creamy textures — ideal for birthdays, brunches, or holiday gatherings.
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Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients
  • For the Cheesecake Layer:
  • 2 8 oz packages cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • ½ tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • For the Lemon Cake:
  • 2 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • For the Whipped Lemon Frosting:
  • 1 ½ cups heavy cream
  • ¼ cup powdered sugar
  • 1 tsp lemon zest
  • ½ tsp vanilla extract
  • Optional: extra lemon zest for garnish

Equipment

  • Equipment:
  • 2 Mixing bowls
  • Hand or stand mixer
  • 9-inch round cake pans (x2)
  • Springform pan (for cheesecake layer)
  • Cooling rack
  • Offset spatula
  • Whisk
  • Baking paper

Method
 

  1. Instructions
  2. Make the Cheesecake Layer:
  3. Preheat oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper.
  4. In a mixing bowl, beat cream cheese and sugar until smooth.
  5. Add eggs one at a time, then mix in vanilla, lemon juice, and zest.
  6. Pour into prepared pan and bake for 40–45 minutes, or until set.
  7. Cool completely and freeze for 2 hours (for easier assembling).
  8. Make the Lemon Cake:
  9. Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
  10. In one bowl, whisk flour, baking powder, baking soda, and salt.
  11. In another bowl, cream butter and sugar until fluffy.
  12. Add eggs one at a time, beating well after each.
  13. Stir in lemon zest, juice, and vanilla.
  14. Alternate adding dry ingredients and buttermilk, beginning and ending with flour mix.
  15. Divide batter evenly between pans and bake for 25–28 minutes or until golden.
  16. Cool completely before assembling.
  17. Whipped Frosting:
  18. Beat heavy cream with powdered sugar, vanilla, and lemon zest until stiff peaks form.
  19. Assemble:
  20. Place one lemon cake layer on a serving plate.
  21. Top with cheesecake layer.
  22. Add second lemon cake layer on top.
  23. Frost top and sides with whipped cream. Garnish with lemon zest.
  24. Chill for 2 hours before slicing.

Notes

Notes
For extra lemon flavor, brush the cake layers with lemon syrup before assembling.
You can use store-bought cheesecake if short on time.