Rich & Moist Lemon Cheesecake Cake

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

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. Prepare cake batter according to the box instructions. Pour evenly into the prepared pans.
  3. 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.
  4. 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.
  5. 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.
  6. Make the lemon glaze: Mix powdered sugar and fresh lemon juice until smooth and pourable.
  7. 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.
  8. 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? 🍋✨

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