This Rich & Moist Lemon Cheesecake Cake is a dreamy fusion of two beloved desserts: a zesty lemon cake and a creamy cheesecake. With its vibrant citrus notes and velvety texture, this cake is a celebration of flavor and indulgence. The lemon cake layers are tender and buttery, while the cheesecake center adds a luscious, tangy contrast. Finished with a glossy lemon glaze or a swirl of whipped cream, this dessert is perfect for birthdays, brunches, or any occasion that calls for something extra special. It’s a showstopper that tastes as good as it looks—and yes, it’s worth every bite.
Ingredients (Serves 10–12):
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ¼ cup sour cream
For the Lemon Cake Layers:
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Lemon Glaze (Optional):
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
- ½ teaspoon lemon zest
Instructions:
- Make the Cheesecake Layer:
Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
In a large bowl, beat the cream cheese and sugar until smooth and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla, lemon juice, zest, and sour cream. Pour the batter into the prepared pan and bake for 35–40 minutes, or until the center is just set. Let it cool completely, then refrigerate for at least 2 hours or overnight. - Prepare the Lemon Cake Layers:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in lemon zest, juice, and vanilla.
Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry. Mix until just combined.
Divide the batter evenly between the two pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean. Let the cakes cool completely. - Assemble the Cake:
Once all layers are cool, carefully remove the cheesecake from the springform pan.
Place one lemon cake layer on a serving plate. Top with the cheesecake layer, then place the second lemon cake layer on top.
If desired, trim the edges for a neater finish. - Add the Glaze (Optional):
In a small bowl, whisk together powdered sugar, lemon juice, and zest until smooth. Drizzle over the top of the cake, letting it drip down the sides for a rustic look. - Chill and Serve:
Refrigerate the assembled cake for at least 1 hour before slicing. This helps the layers set and makes slicing easier. Serve chilled or at room temperature, garnished with lemon slices or whipped cream.
Serving Tips:
This cake pairs beautifully with a cup of Earl Grey tea or a glass of sparkling lemonade. For a tropical twist, serve with a side of mango coulis or passionfruit curd.
Would you like a variation with blueberry compote or a coconut-lemon twist? I’ve got some bright ideas to elevate it even further!