Rich & Moist Lemon Cheesecake Cake

by

INGREDENT

For the Cheesecake Layer:

  • 2 (8 oz) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 2 large eggs

For the Lemon Cake:

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

For the Lemon Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • Pinch of salt

Instructions

Make the Cheesecake Layer:

  1. Preheat oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
  2. In a large bowl, beat cream cheese and sugar until smooth.
  3. Add sour cream and vanilla; mix well.
  4. Add eggs, one at a time, beating until just combined.
  5. Pour into the pan and bake for 40–45 minutes or until set.
  6. Cool completely, then chill in the refrigerator for at least 2 hours or overnight.

Make the Lemon Cake:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream butter and sugar until light and fluffy.
  4. Beat in eggs, one at a time. Add lemon zest, lemon juice, and vanilla.
  5. Alternate adding dry ingredients and buttermilk to the batter, beginning and ending with dry.
  6. Divide batter between the pans and bake for 25–30 minutes, or until a toothpick comes out clean.
  7. Let cool completely.

Make the Frosting:

  1. Beat cream cheese and butter until smooth.
  2. Add lemon juice, lemon zest, and salt.
  3. Gradually mix in powdered sugar until fluffy.

Assemble the Cake:

  1. Place one lemon cake layer on a serving plate.
  2. Carefully place the chilled cheesecake layer on top.
  3. Top with the second lemon cake layer.
  4. Frost the entire cake with lemon cream cheese frosting.
  5. Chill for 30 minutes before serving for clean slicing.

Optional Garnish: Add lemon slices, zest, or white chocolate curls on top for decoration.

Would you like a version with a shortcut using a cake mix or premade cheesecake?

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