This Rich & Moist Lemon Cheesecake Cake is a dreamy fusion of two beloved desserts: a tangy lemon cake and a creamy cheesecake, layered together for a showstopping treat. The lemon cake brings a bright, citrusy flavor and tender crumb, while the cheesecake layer adds velvety richness and moisture. Finished with a lemon cream cheese frosting or a dusting of powdered sugar, this cake is perfect for birthdays, brunches, or any celebration that calls for something indulgent and refreshing. It’s surprisingly simple to make and guaranteed to impress.
Ingredients (Serves 8–10):
For the Cheesecake Layer:
- 2 blocks (8 oz each) full-fat cream cheese, softened
- 1 cup granulated sugar
- 1 tsp salt
- 3 large eggs, room temperature
- 1 cup sour cream
- ¼ cup freshly squeezed lemon juice
- 1 tbsp lemon zest
For the Lemon Cake Layer:
- 1½ cups all-purpose flour
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp baking powder
- ½ tsp salt
Optional Frosting or Garnish:
- Powdered sugar for dusting
- Whipped cream or lemon cream cheese frosting
- Fresh berries or lemon slices
👨🍳 Instructions:
1. Prepare the Cheesecake Layer
- Preheat oven to 325°F (163°C).
- Grease and line a 9-inch springform pan with parchment paper.
- In a large bowl, beat cream cheese and half the sugar until smooth.
- Add 1 egg and half the salt, mixing until fully incorporated.
- Stir in ½ cup sour cream, 2 tbsp lemon juice, and half the lemon zest.
- Pour into the prepared pan and bake for 35–45 minutes, until edges are set and center slightly jiggles.
- Cool completely, then refrigerate for at least 4 hours or overnight.
2. Make the Lemon Cake Layer
- Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- In a bowl, cream butter and remaining sugar until light and fluffy.
- Add eggs one at a time, beating well after each.
- Stir in remaining sour cream, lemon juice, and zest.
- In a separate bowl, whisk flour, baking powder, and remaining salt.
- Gradually add dry ingredients to wet, mixing until just combined.
- Pour batter into prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool completely.
3. Assemble the Cake
- Once both layers are chilled, carefully remove cheesecake from springform pan.
- Place lemon cake layer on a serving plate.
- Top with cheesecake layer, trimming edges if needed for a perfect fit.
- Dust with powdered sugar or frost with lemon cream cheese frosting.
- Garnish with lemon slices, zest, or fresh berries.
🍽️ Serving Suggestions:
- Serve chilled or at room temperature.
- Pair with iced tea, lemonade, or a glass of Prosecco.
- Add a drizzle of raspberry coulis or lemon glaze for extra flair.
💡 Tips & Variations:
- Make ahead: Prepare both layers a day in advance for easy assembly.
- Fruit twist: Add fresh blueberries or raspberries to the cake batter.
- Frosting option: Mix 8 oz cream cheese, ½ cup butter, 3 cups powdered sugar, and 2 tbsp lemon juice for a tangy topping.
- Gluten-free: Use a 1:1 gluten-free flour blend for the cake layer.
- Storage: Refrigerate leftovers in an airtight container for up to 5 days.
This cake is a celebration of citrus and cream—perfect for someone like you who knows how to turn dessert into a dazzling centerpiece. Want to follow it up with a tropical mousse or a sugar-free twist? I’ve got plenty more ideas to keep the sweet inspiration flowing.