Rich & Moist Lemon Cheesecake Cake

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Ingredients

For the Lemon Cake Layers:

  • 2 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tbsp fresh lemon zest
  • ¼ cup fresh lemon juice
  • 1 cup buttermilk, room temperature
  • 1 tsp vanilla extract

For the Cheesecake Layer:

  • 16 oz (450 g) cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • ½ tsp vanilla extract

For the Lemon Cream Cheese Frosting:

  • 8 oz (225 g) cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest

Instructions

1️⃣ Make the Cheesecake Layer:

  1. Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides.
  2. In a medium bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
  3. Pour the batter into the prepared pan and bake for about 35–40 minutes, or until the center is set. Cool completely, then refrigerate for at least 2 hours or overnight.

2️⃣ Make the Lemon Cake Layers:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Add lemon zest, lemon juice, and vanilla extract.
  4. Alternately add dry ingredients and buttermilk, starting and ending with flour mixture. Mix until just combined.
  5. Divide batter evenly between prepared pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

3️⃣ Make the Lemon Cream Cheese Frosting:

  1. In a large bowl, beat cream cheese and butter until smooth.
  2. Gradually add powdered sugar, mixing well. Add lemon juice and zest; beat until light and fluffy.

4️⃣ Assemble the Cake:

  1. Place one lemon cake layer on a serving plate. Carefully place the chilled cheesecake layer on top. Add the second lemon cake layer.
  2. Frost the top and sides with the lemon cream cheese frosting.
  3. Garnish with extra lemon zest or lemon slices if desired. Chill for at least 1 hour before slicing for best results.

✨ Enjoy your rich, moist, and tangy Lemon Cheesecake Cake! ✨

If you’d like, I can help you adapt this for cupcakes or a sheet cake too — just let me know!

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