If you are craving a dessert that bursts with bright, zesty flavor while wrapping you in rich, velvety bliss, this Creamy Lemon Cheesecake Cake is the answer you’ve been searching for. Imagine luscious layers of moist lemon cake perfectly hugging a smooth, tangy lemon cheesecake center, all covered in a heavenly lemon cream cheese frosting that’s just silky enough to melt in your mouth. This cake isn’t just a dessert; it’s a joyous celebration of all things lemon and cream cheese, an irresistible treat that will have you reaching for second and third slices without a second thought.

Creamy Lemon Cheesecake Cake Recipe - Recipe Image

Ingredients You’ll Need

These ingredients may look straightforward, but each one plays a crucial role in building the perfect Creamy Lemon Cheesecake Cake. From the richness of the cream cheese to the brightness of fresh lemon zest, each element balances texture, flavor, and moisture to create a dessert masterpiece.

Cream cheese (16 oz, full-fat, slightly softened): The cornerstone that gives the cheesecake layer its luxurious creaminess and tang.
Granulated sugar (various amounts): Sweetens both the cake and cheesecake layers with precision, ensuring perfect balance.
Salt (small amounts): Enhances the flavors without being noticeable on its own.
Eggs (6 total, room temperature): Provides structure and helps the layers rise and set beautifully.
All-purpose flour & cake flour (various amounts): Combined to create a tender yet sturdy cake crumb that holds the cheesecake.
Sour cream (3/4 cup): Adds moisture and a slight tang to the cheesecake batter.
Lemon extract (about 3 tsp total): Intense lemon flavor without overpowering, giving the cake its signature citrus pop.
Unsalted butter (around 4 sticks, softened): For richness and to create the luscious texture in cake and frosting.
Baking powder and baking soda: Leavening agents that help cake layers rise and become fluffy.
Buttermilk (1 1/4 cups): Adds tenderness and a subtle tang to the cake layers.
Lemon juice (1/4 cup) and fresh lemon zest (zest from 2 lemons, plus optional zest): Essential for fresh citrus brightness that elevates every bite.
Vegetable oil (1/4 cup): Keeps the cake moist and soft.
Powdered sugar (6 to 6 1/2 cups): Sweetens and smooths the frosting perfectly.
Yellow food gel (optional): Adds a cheerful color to the frosting for a sunny presentation.

How to Make Creamy Lemon Cheesecake Cake

Step 1: Prepare the Cheesecake Layer

Start by preheating your oven to 300°F and placing a pan with about an inch of water on the lower rack—this clever step helps keep the cheesecake from cracking as it bakes. Line a 9-inch springform pan with parchment paper to ensure easy removal later. Beat the softened cream cheese until perfectly smooth, then add sugar, salt, and flour slowly to maintain that creamy texture. Fold in the sour cream and a splash of lemon extract for that signature zing. Add eggs one at a time, mixing gently to blend. Pour this luscious batter into the pan, place it on the rack above the water bath, and bake for 45 minutes until just set with a slight jiggle. To avoid cracks, turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes. Let it cool completely before chilling it in the fridge or freezer, ensuring a firm, silky cheesecake that will become the heart of your cake.

Step 2: Bake the Lemon Cake Layers

While the cheesecake is chilling, preheat your oven to 350°F and prep two 9×2-inch round cake pans by greasing and flouring them. Whisk together your dry ingredients: cake flour, baking powder, baking soda, salt, and that invigorating lemon zest. In a separate bowl, combine buttermilk, vegetable oil, lemon extract, and fresh lemon juice to marry those citrus notes beautifully. Cream together butter and sugar until light and fluffy for that tender crumb, then slowly beat in eggs one by one. Alternate adding the dry mixture and the buttermilk mixture to your batter to keep the texture light and moist. Pour the batter evenly into your pans and bake for 20-24 minutes until a toothpick comes out clean or with just a few crumbs. Let these layers cool on a rack so they’re ready to stack and frost.

Step 3: Whip Up the Lemon Cream Cheese Frosting

For the frosting, beat softened butter until creamy and smooth. Add cream cheese and keep mixing until the blend is perfectly fluffy—this frosting is the creamy glue that holds it all together! Stir in lemon extract and optional lemon zest for a fresh punch. Gradually sift in powdered sugar and beat until soft and spreadable. If you want a vibrant sunshine-yellow frosting, a little yellow food gel goes a long way. Chill the frosting before using to help it pipe and spread beautifully, and avoid microwaving it to keep that perfect texture intact.

Step 4: Assemble Your Creamy Lemon Cheesecake Cake

Place one lemon cake layer on your serving plate and spread a thin layer of frosting to create a smooth base. Carefully loosen the cheesecake from its springform pan with a hot knife, release the sides, and gently invert the cheesecake layer onto the cake. Remove the parchment paper and trim edges if needed for a clean look. Add another thin frosting layer over the cheesecake, then top with your second lemon cake layer. Finally, frost the entire cake evenly with the remaining frosting. Use an offset spatula for smooth sides and a piping bag fitted with a 2D tip for charming decorative touches. Chill the whole cake if it softens during frosting and enjoy the multi-layered beauty you just created!

How to Serve Creamy Lemon Cheesecake Cake

Garnishes

To elevate the presentation and flavor, garnish your Creamy Lemon Cheesecake Cake with fresh lemon zest curls, thin lemon slices, or even edible flowers for a delicate, inviting finish. A light dusting of powdered sugar adds a pretty snowy touch, while a few berries like blueberries or raspberries offer a gorgeous color contrast and a pop of tartness that complements the cake’s lemony brightness.

Side Dishes

This cake shines best on its own, but if you want to serve something alongside it, fresh whipped cream or a scoop of vanilla bean ice cream pairs wonderfully. A simple bowl of mixed berries or a refreshing citrus salad also harmonizes with the zesty lemon layers without overpowering the creamy cheesecake center.

Creative Ways to Present

If you’re feeling playful, try serving the cake as mini layered parfaits or individual trifle cups, layering cake crumbs, cheesecake pieces, and frosting with fresh lemon zest between layers. Alternatively, a naked cake look with minimal frosting on the sides lends a rustic, contemporary charm, showcasing the beautiful layers within.

Make Ahead and Storage

Storing Leftovers

This Creamy Lemon Cheesecake Cake keeps beautifully in the refrigerator for up to 4-5 days when covered loosely with plastic wrap or stored in an airtight cake container. Keeping it chilled preserves the creamy texture of the cheesecake and the freshness of the frosting without drying out the lemon cake layers.

Freezing

You can freeze this cake if you want to prepare it ahead of time or save leftovers for later. Wrap the cake tightly in plastic wrap and then in foil or place in an airtight container, freezing for up to 2 months. Thaw it overnight in the refrigerator, then bring it to room temperature before serving for the best texture and flavor.

Reheating

This dessert is best enjoyed chilled or at room temperature, so reheating isn’t recommended as it can affect the creamy texture. Simply let the refrigerated cake sit out for 30 minutes before slicing to soften the frosting slightly and enhance the flavors.

FAQs

Can I make the cheesecake layer ahead of time?

Absolutely! The cheesecake layer can be baked and refrigerated or frozen ahead, which actually makes assembly easier later on. Just ensure it is well chilled before layering in the cake for clean slices.

What if I don’t have lemon extract?

If you don’t have lemon extract, you can substitute with additional fresh lemon juice and zest to keep that bright lemon flavor. The extract just adds a concentrated punch, so fresh ingredients work wonderfully too.

How do I avoid cracks in the cheesecake?

The key is baking the cheesecake in a water bath and allowing it to cool gradually with the oven door slightly open before chilling. This gentle temperature change helps prevent cracks and keeps the cheesecake smooth and creamy.

Can I use low-fat cream cheese?

For the best rich, creamy texture, full-fat cream cheese is recommended. Low-fat versions may affect the consistency and tang, making the cheesecake layer less indulgent.

Is it okay to use boxed cake mix instead of homemade cake layers?

While boxed cake mix can speed up the process, making the cake layers from scratch using the lemon zest and buttermilk really elevates the flavor and moisture of the cake, making your Creamy Lemon Cheesecake Cake truly special.

Final Thoughts

Trust me when I say, once you try this Creamy Lemon Cheesecake Cake, it will become a beloved go-to dessert for every celebration and cozy afternoon alike. It brings together the perfect balance of tang, sweetness, and creamy indulgence that feels like a warm hug in every bite. Don’t be intimidated by the layers — this recipe is genuinely as joyful to make as it is to eat. So gather your ingredients, invite some friends over, and get ready to share a slice of pure lemony happiness.