Rich & Moist Lemon Cheesecake Cake

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Ingredients

For the Cheesecake Layer:

  • 2 (8 oz) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract

For the Lemon Cake:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp lemon zest (from about 2 lemons)
  • 1/4 cup fresh lemon juice
  • 1 cup buttermilk

For the Lemon Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3–4 cups powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest

Instructions

  1. Make the Cheesecake Layer:
    Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper.
    In a bowl, beat cream cheese until smooth. Add sugar and mix well. Beat in eggs, one at a time, then stir in vanilla.
    Pour into prepared pan and bake for 35–40 minutes or until set. Let cool completely, then chill in the fridge for at least 2 hours (or overnight).
  2. Make the Lemon Cake:
    Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
    In a bowl, whisk flour, baking powder, baking soda, and salt.
    In a large bowl, cream butter, oil, and sugar until fluffy. Add eggs one at a time, beating well after each. Mix in vanilla, lemon zest, and lemon juice.
    Add flour mixture alternately with buttermilk, starting and ending with flour.
    Divide batter between prepared pans and bake for 25–30 minutes or until a toothpick comes out clean. Let cakes cool completely.
  3. Make the Frosting:
    Beat cream cheese and butter until smooth. Gradually add powdered sugar until fluffy. Mix in lemon juice and zest.
  4. Assemble the Cake:
    Place one lemon cake layer on a serving plate. Carefully place the cheesecake layer on top, then top with the second lemon cake layer.
    Frost the top and sides with lemon cream cheese frosting. Garnish with extra lemon zest if desired.
  5. Chill & Serve:
    Refrigerate for at least 1 hour before slicing for neat layers. Enjoy your rich & moist lemon cheesecake cake!

If you’d like, I can also give you storage tips or decoration ideas — just let me know!

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