Rich & Moist Lemon Cheesecake Cake 

Rich & Moist Lemon Cheesecake Cake

If you love the rich, creamy texture of cheesecake and the bright flavor of lemon cake, this layered dessert will become your new favorite. It’s perfect for holidays, gatherings, or whenever you want to impress!

 For another refreshing treat, check out our Lemon Cheesecake Cake  — a tropical favorite with rave reviews.

Ingredients

For the Cheesecake Layer:

• 2 (8 oz) blocks full-fat cream cheese, softened (453g)

• 1 cup (200g) granulated sugar

• ¼ tsp salt

• 3 large eggs, room temperature

  ADVERTISEMENT

• ½ tsp vanilla extract

For the Lemon Cake:

• 2 ½ cups all-purpose flour

• 1 tbsp baking powder

• ½ tsp salt

• 1 cup (226g) unsalted butter, softened

  ADVERTISEMENT

• 1 ½ cups sugar

• 4 large eggs

• 1 tbsp lemon zest

• ¼ cup lemon juice

• 1 tsp vanilla extract

  ADVERTISEMENT

• 1 cup buttermilk

For the Frosting:

• 1 ½ cups cream cheese, softened

• 1 cup powdered sugar

• 1 tsp vanilla

• 2 tbsp lemon juice

  ADVERTISEMENT

 Directions

1. Prepare the Cheesecake:

   • Preheat oven to 325°F (163°C).

   • Beat cream cheese until smooth. Add sugar and salt. Mix in eggs one at a time, then vanilla.

   • Pour into lined 9-inch springform pan. Bake 45–50 min. Chill completely.

2. Make the Lemon Cake:

   • Preheat oven to 350°F (175°C). Grease two 9-inch cake pans.

   • Whisk flour, baking powder, and salt. In a separate bowl, cream butter and sugar. Add eggs, lemon zest, juice, and vanilla.

   • Alternate adding flour mix and buttermilk. Divide into pans. Bake 25–30 minutes. Let cool.

3. Make the Frosting:

   ADVERTISEMENT

   • Beat cream cheese, powdered sugar, vanilla, and lemon juice until fluffy.

4. Assemble the Cake:

   • Place one lemon cake layer, add cheesecake layer, then top with the second lemon cake.

   • Frost with cream cheese lemon frosting. Garnish with lemon zest or candied lemon slices.

 Tips & Variations

• For extra lemon punch, brush cake layers with lemon syrup before frosting.

• Swap buttermilk with a mix of milk + vinegar (1 cup milk + 1 tbsp vinegar).

• Garnish with fresh berries for a vibrant look.

 Storage

• Store in the fridge, covered, for up to 5 days.

• Can be frozen for up to 2 months (without frosting).

 Time & Yield

• Prep Time: 30 minutes

• Bake Time: 60 minutes

• Chill Time: 2 hours

• Serves: 8–10

 Tools Used

• 9-inch springform pan

• Stand or hand mixer

• Mixing bowls

• Cake turntable (optional)

Discover More Recipes:

• • No-Bake Creamy Cheesecake

  • Lemon Meringue Cheesecake

  • Baked Eggs with Cheese Recipe

Final Thoughts

This Rich & Moist Lemon Cheesecake Cake offers the best of both worlds—decadent cheesecake and refreshing lemon cake—all in one heavenly slice. Try it once, and it’ll become a staple on your dessert table!