If you’ve ever been torn between baking a fluffy lemon cake and making a rich, creamy cheesecake,
tender lemon cake layers wrapped around a thick cheesecake center,
all finished with a silky lemon cream frosting that tastes like sunshine.
The flavor is bright and fresh, the texture is a dream—soft cake, creamy cheesecake, and a smooth frosting that ties everything together.
It’s perfect for birthdays, spring celebrations, Easter, baby showers, or any day you want a dessert that earns a “WOW” at first slice.
Introduction:
A cheesecake cake is exactly what it sounds like: a fully baked cheesecake layer sandwiched between cake layers.
The big advantage is texture. Cheesecake on its own is rich and dense; cake on its own is light and fluffy.
Together, you get that irresistible contrast—each bite feels special.
Lemon is the perfect flavor for this style of dessert because it naturally cuts through richness.
Lemon zest provides bold citrus aroma, lemon juice adds bright acidity, and a touch of vanilla rounds everything out.
The key to success is planning: you bake and chill the cheesecake layer first, then bake the cake layers,
and finally stack once everything is cool and stable.
Don’t worry—this recipe walks you through it step by step. If you take your time and chill properly,
you’ll end up with a clean, stunning slice that looks like it came from a professional bakery.
Ingredients:
Makes 1 (three-layer) 8-inch cake (serves 12–14).
Cheesecake Layer (Bake First)
- Cream cheese: 16 oz (450 g), softened
- Granulated sugar: 1/2 cup
- Sour cream: 1/2 cup
- Eggs: 2 large, room temperature
- Vanilla extract: 1 tsp
- Lemon zest: 1 tbsp
- Lemon juice: 1 tbsp
- Salt: pinch
Lemon Cake Layers (Two 8-inch Layers)
- All-purpose flour: 2 1/2 cups (300 g)
- Baking powder: 2 1/2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Unsalted butter: 1/2 cup (113 g), softened
- Neutral oil: 1/3 cup (keeps cake moist)
- Granulated sugar: 1 1/2 cups
- Eggs: 3 large, room temperature
- Vanilla extract: 2 tsp
- Lemon zest: 2 tbsp
- Lemon juice: 1/4 cup
- Buttermilk: 1 cup (or milk + 1 tbsp lemon juice)
Lemon Cream Frosting (Cream Cheese)
- Cream cheese: 12 oz (340 g), softened
- Unsalted butter: 1/2 cup (113 g), softened
- Powdered sugar: 4 to 5 cups (adjust thickness)
- Lemon zest: 1 tbsp
- Lemon juice: 1–2 tbsp (start with 1)
- Vanilla extract: 1 tsp
- Pinch of salt: optional
Optional Lemon Syrup (Extra Moisture)
- Lemon juice: 1/4 cup
- Sugar: 2 tbsp
- Warm water: 2 tbsp
Optional Garnish
- Lemon slices
- Fresh berries
- White chocolate curls
