Ingredients
- 1 box lemon cake mix (plus ingredients listed on the box: eggs, oil, water)
- 2 (8 oz) packages cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Prepare cake batter according to the box instructions. Pour evenly into the prepared pans.
- In a separate bowl, make the cheesecake layer: Beat softened cream cheese and granulated sugar until smooth. Add eggs, vanilla extract, lemon zest, and 1 tablespoon lemon juice; beat until creamy.
- Drop spoonfuls of the cheesecake batter over the cake batter in each pan and gently swirl with a knife for a marbled effect, or spread evenly for a distinct cheesecake layer.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pans, then remove from pans.
- Make the lemon glaze: Mix powdered sugar and fresh lemon juice until smooth and pourable.
- Assemble the cake: Place one layer on a serving plate, drizzle with glaze, top with the second layer, and pour remaining glaze over the top.
- Chill the cake for at least 1 hour before serving for best flavor and texture.
Would you like a tip for decorating or storing this cake? 🍋✨