Part 1: Bake the cheesecake layer
Step 1: Preheat and prep
Preheat oven to 160°C / 325°F. Line the bottom of an 8-inch cake pan with parchment and lightly grease the sides.
(If you have springform, that works too.)
Step 2: Mix cheesecake batter
Beat cream cheese and sugar until smooth. Add sour cream, vanilla, lemon zest, lemon juice, and a pinch of salt.
Add eggs one at a time, mixing on low just until combined (avoid overmixing).
Step 3: Bake
Pour batter into the prepared pan. Bake for 35–45 minutes,
until the edges are set and the center still has a slight jiggle.
Step 4: Chill
Cool to room temperature, then refrigerate at least 4 hours (overnight is best).
For easiest assembly, freeze the cheesecake layer for 30–60 minutes before stacking.
Part 2: Bake the lemon cake layers
Step 5: Preheat and prep pans
Keep oven at 175°C / 350°F. Grease and line two 8-inch cake pans with parchment.
Step 6: Mix dry ingredients
Whisk flour, baking powder, baking soda, and salt.
Step 7: Cream butter, oil, sugar, and zest
Beat butter, oil, sugar, and lemon zest until fluffy (2–3 minutes).
Step 8: Add eggs and flavor
Add eggs one at a time, mixing well. Add vanilla and lemon juice.
Step 9: Alternate dry + buttermilk
Add dry ingredients in 3 additions, alternating with buttermilk. Mix just until combined.
Step 10: Bake
Divide batter between pans. Bake 22–28 minutes, until a toothpick comes out clean.
Cool 10 minutes in pans, then cool completely on racks.
Part 3: Frost and assemble
Step 11: Make lemon syrup (optional)
Stir lemon juice, sugar, and warm water until dissolved. Brush lightly over cooled cake layers for extra moisture.
Step 12: Make frosting
Beat cream cheese and butter until smooth. Add powdered sugar gradually.
Mix in lemon zest, lemon juice, vanilla, and salt. Chill 10–15 minutes if needed for stability.
Step 13: Assemble the cake
Place one lemon cake layer on a serving plate. Spread a thin layer of frosting.
Add the chilled cheesecake layer (peel off parchment). Spread a thin layer of frosting.
Top with the second lemon cake layer.
Step 14: Crumb coat + final frost
Apply a thin crumb coat and chill 20 minutes. Frost smoothly, decorate, and chill again before slicing for clean layers.
Success check: Clean slices showing lemon cake + thick cheesecake center, with a bright lemon frosting that balances richness.
Serving and Storage:
Serving
Slice with a sharp knife dipped in hot water and wiped dry between cuts.
Let slices sit 5–10 minutes at room temperature for the best flavor.
Storage
Because of the cheesecake and cream cheese frosting, store covered in the refrigerator for 4–5 days.
Freezing
Freeze individual slices wrapped tightly for up to 1 month. Thaw overnight in the fridge.
Tips:
Tip 1: Chill the cheesecake layer well
A cold cheesecake layer stacks cleanly and won’t squish out the sides.
Tip 2: Zest is the big lemon flavor
Lemon zest gives intense citrus aroma without adding extra liquid.
Tip 3: Don’t overmix after adding eggs
Overmixing adds air and can cause cracks and a less creamy texture.
Tip 4: Use a crumb coat
A quick crumb coat locks crumbs in place and makes the final frosting smooth and bakery-pretty.
Tip 5: Use a hot knife for clean slices
Dip the knife in hot water, wipe dry, slice, repeat.
Variations:
1) Lemon Raspberry Cheesecake Cake
Add a raspberry jam swirl to the cheesecake layer and garnish with fresh raspberries.
2) Lemon Blueberry Cheesecake Cake
Fold blueberries into the cake batter and add blueberry compote between layers.
3) Lemon Curd Layer
Spread a thin layer of lemon curd between the cake and cheesecake for extra tang.
4) Lighter Frosting Option
Swap to a whipped lemon frosting (buttercream + whipped cream) for a fluffier finish.
5) Mini Cheesecake Cakes
Bake the cheesecake in smaller pans and assemble as mini cakes for parties.
Conclusion:
This Lemon Cheesecake Cake is the perfect “best of both worlds” dessert:
the softness of lemon cake, the richness of cheesecake, and a bright lemon frosting that makes every bite taste fresh.
It’s a celebration cake that feels bakery-level, but it’s absolutely doable at home when you follow the chill-and-stack method.
Make it once, and it’ll become the cake people request whenever they want something special.
FAQ:
Can I make this cake ahead of time?
Yes. Bake cheesecake layer 1–2 days ahead. Cake layers can be baked a day ahead.
Assemble the day before serving for the cleanest slices.
Do I have to use a water bath for the cheesecake layer?
Not required for a single layer, but it can help prevent cracks. Since it’s hidden inside the cake,
small cracks won’t matter.
Why is my cheesecake layer too soft to stack?
It wasn’t chilled long enough. Chill overnight, or freeze 30–60 minutes before assembling.
Can I use bottled lemon juice?
Fresh is best for flavor. If you must use bottled, definitely use fresh zest for that bright lemon aroma.
How do I keep the cake from sliding?
Chill layers before stacking, use a thin frosting “glue” between layers, and refrigerate after a crumb coat.
What’s the best way to slice neatly?
Use a hot knife, wipe clean between cuts, and keep the cake chilled until serving time.
