Rich & Moist Lemon Cheesecake Cake (Bakery-Style)
If you’ve ever dreamed of combining the creamy richness of cheesecake with the fluffy texture of lemon cake, this Rich & Moist Lemon Cheesecake Cake is exactly what you need. It’s a show-stopping dessert made with three layers: a luscious lemon cheesecake base, soft and moist lemon cake layers, and a tangy lemon cream frosting that ties it all together. Perfect for birthdays, family gatherings, or any special occasion where you want to impress.
Ingredients
For the Cheesecake Layer
- 2 blocks (8 oz each) full-fat cream cheese, softened (453 g)
- 1 cup (200 g) granulated sugar
- ¼ teaspoon salt
- 3 large eggs, room temperature
- ½ cup (120 g) sour cream
- 1 teaspoon pure vanilla extract
- Zest of 1 lemon
For the Lemon Cake Layers
- 2 cups (250 g) all-purpose flour, sifted
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 3 large eggs
- 1 cup (240 ml) buttermilk
- ¼ cup (60 ml) fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
For the Lemon Cream Frosting
- 1 cup (225 g) unsalted butter, softened
- 4 cups (500 g) powdered sugar, sifted
- 2–3 tablespoons fresh lemon juice
- Zest of 1 lemon
- 2–3 tablespoons heavy cream (adjust for consistency)
Step-by-Step Instructions
Step 1: Make the Cheesecake Layer
- Preheat oven to 325°F (160°C).
- Line a 9-inch (23 cm) round springform pan with parchment paper.
- Beat cream cheese, sugar, and salt until smooth and creamy.
- Add eggs one at a time, mixing just until combined.
- Stir in sour cream, vanilla, and lemon zest.
- Pour batter into prepared pan. Place pan inside a larger roasting pan filled with hot water (bain-marie).
- Bake for 45–50 minutes until set but still slightly jiggly in the center.
- Cool completely, then chill in the fridge for at least 2 hours.
Step 2: Make the Lemon Cake
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until pale and fluffy.
- Add eggs one at a time, mixing well.
- Stir in vanilla, lemon juice, and lemon zest.
- Alternate adding the flour mixture and buttermilk, beginning and ending with flour.
- Divide batter evenly between pans.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes completely on wire racks.
Step 3: Prepare the Lemon Cream Frosting
- Beat butter until smooth and creamy.
- Gradually add powdered sugar.
- Mix in lemon juice, zest, and heavy cream until light and fluffy.
- Adjust consistency by adding more cream if too thick.
Step 4: Assemble the Cheesecake Cake
- Place one lemon cake layer on a serving plate.
- Gently remove the cheesecake layer from the pan and place on top.
- Add the second lemon cake layer on top of the cheesecake.
- Frost the entire cake with the lemon cream frosting.
- Decorate with lemon slices, zest curls, or whipped cream.
Tips for the Perfect Lemon Cheesecake Cake
- Room Temperature Ingredients → Ensure eggs, butter, and cream cheese are at room temperature for smooth mixing.
- Do Not Overmix → Especially the cheesecake layer, or it may crack.
- Chill Overnight → For best flavor and structure, let the cake chill in the fridge for several hours before serving.
- Extra Lemon Flavor → Add a few drops of lemon extract to intensify the citrus punch.
Serving & Storage
- Serve chilled for best taste and texture.
- Store leftovers in the fridge for up to 5 days.
- Freeze individual slices (wrapped tightly) for up to 1 month.
FAQ
Q: Can I make this cake in advance?
Yes! You can bake the cheesecake layer 1–2 days ahead and keep it chilled. The lemon cake layers can also be baked the day before. Assemble and frost the cake the day you plan to serve it.
Q: Can I use bottled lemon juice?
Fresh lemon juice is strongly recommended for the best flavor. Bottled juice tends to be more acidic and less aromatic.
Q: My cheesecake cracked. What should I do?
No worries – the cracks will be covered by the frosting and cake layers. Next time, try baking in a water bath to prevent cracking.