Dreamy Lemon Cheesecake Cake with Cream Cheese Frosting – A Show-Stopping Layered Dessert You’ll Never Forget

If you’ve been dreaming of the ultimate lemon dessert—one that combines a creamy cheesecake, fluffy lemon cake, and rich cream cheese frosting—then stop scrolling, because this is the recipe. This cake is the definition of indulgence. It’s the kind of dessert that people remember, rave about, and beg you to make again.

With three distinct layers of flavor and texture, it’s perfect for special occasions, birthdays, or simply when you want to impress. But don’t be fooled—it’s not just about the looks. This cake delivers big on taste with bright lemon flavor, buttery richness, and that signature cheesecake tang.

 Why You’ll Love This Cake:

• Combines the best of both worlds: cheesecake + layer cake.
• Bursting with fresh lemon flavor in every bite.
• Creamy, tangy, sweet, and perfectly balanced.
• Great make-ahead dessert for parties or holidays.
• Freezer-friendly and surprisingly versatile.

 Ingredients Breakdown:

Cheesecake Layer:

• 2 (8 oz) blocks full-fat cream cheese (453g total), slightly softened
• 1 cup (200g) granulated sugar
• ¼ tsp salt
• 3 large eggs, room temperature
• 3 tbsp (23g) all-purpose flour
• ¾ cup (182g) sour cream
• 1 tsp lemon extract

Lemon Cake Layers:

• 1½ sticks (170g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 3 large eggs
• 3 cups (342g) cake flour, spooned and leveled
• 2 tsp (8g) baking powder
• ½ tsp (3g) baking soda
• ½ tsp (3g) salt
• 1¼ cups (296g) buttermilk
• ¼ cup (57g) fresh lemon juice
• ¼ cup (54g) vegetable oil
• 1 tbsp (10g) lemon extract
• Zest of 2 lemons

Lemon Cream Cheese Frosting:

• 2 sticks (226g) unsalted butter, slightly softened
• 2 (8 oz) packages full-fat cream cheese (453g total), slightly softened
• 1 tsp lemon extract
• Zest of 1 lemon (optional)
• Yellow gel food coloring (optional)
• 6 to 6½ cups (690–747g) powdered sugar, sifted

 Step-by-Step Instructions:

1. Make the Cheesecake Layer:

1. Preheat oven to 300°F (150°C). Place a pan of hot water on the lower rack for a humid environment.
2. Line a 9-inch springform pan with parchment paper.
3. Beat cream cheese until smooth. Add sugar, salt, and flour; mix on low speed.
4. Add sour cream and lemon extract; stir until incorporated.
5. Add eggs one at a time, mixing slowly to avoid excess air.
6. Pour the batter into the prepared pan and set it on a rack above the water bath.
7. Bake for 45 minutes, or until center is just set and slightly jiggly.
8. Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes.
9. Cool completely, then freeze for 2–3 hours or refrigerate overnight for best results.

2. Make the Lemon Cake Layers:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together cake flour, baking powder, baking soda, salt, and lemon zest.
3. In another bowl, combine buttermilk, lemon juice, oil, and lemon extract.
4. In a large bowl, beat butter until creamy. Add sugar and beat until light and fluffy (about 3–4 minutes).
5. Add eggs one at a time, mixing after each addition.
6. Alternately add dry and wet ingredients, starting and ending with the dry.
7. Divide batter evenly between the pans and smooth the tops.
8. Bake for 20–24 minutes, or until a toothpick inserted comes out clean.
9. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

3. Make the Frosting:

1. Beat the butter until smooth and creamy.
2. Add cream cheese and mix until fully combined.
3. Add lemon extract and zest if using.
4. Gradually add powdered sugar until the frosting is thick and spreadable.
5. Add yellow food coloring for a lemony look, if desired.
6. Chill for 15–30 minutes before using.

4. Assemble the Cake:

1. Place one lemon cake layer on a cake board or serving platter. Spread a thin layer of frosting on top.
2. Gently remove the cheesecake from the springform pan and invert it onto the frosted cake layer. Peel off parchment paper.
3. Spread a generous layer of frosting over the cheesecake.
4. Top with the second lemon cake layer. Trim if necessary for even stacking.
5. Frost the entire cake with remaining frosting, smoothing the sides and top.
6. Chill for at least 30 minutes before slicing for clean, neat layers.

 Time & Servings:

• Prep Time: 45 minutes
• Cook Time: 1 hour 15 minutes
• Chill Time: 3–6 hours (or overnight)
• Total Time: ~6 hours
• Servings: 12–14 slices

 Nutrition (per slice – approx.):

• Calories: 650–750
• Fat: 40g
• Carbohydrates: 75g
• Protein: 7g

 Pro Tips:

• For ultra-clean slices, dip your knife in hot water and wipe it between cuts.
• You can freeze the assembled cake for up to 2 months—just wrap tightly.
• Use fresh lemons for juice and zest. The flavor is unmatched!
• Want extra flair? Decorate with lemon slices, white chocolate curls, or edible flowers.Amish Peanut Butter Cream Pie