Dreamy Lemon Cheesecake Cake with Cream Cheese Frosting

There are cakes, and then there are events disguised as cakes. This Dreamy Lemon Cheesecake Cake with Cream Cheese Frosting is firmly in the second camp. It’s the kind of dessert that whispers “special occasion” but doesn’t mind showing up for a random Tuesday either (because why should celebrations wait?).

The creamy cheesecake layer nestled between soft, lemon-zested cake with a rich, tangy cream cheese frosting is, quite frankly, the stuff of dessert daydreams. And yes, there are a few steps involved—but trust me, it’s nothing you can’t handle. Think of it as a little edible project with a lot of sweet rewards.

Whether you’re baking for a birthday, shower, or just because you bought too many lemons (we’ve all been there), this lemon cheesecake cake will steal the show—and possibly your heart.

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Why You’ll Love This Dreamy Lemon Cheesecake Cake

• It’s two desserts in one: Fluffy lemon cake meets creamy cheesecake. Enough said.
• Perfectly tangy and sweet: That lemon zest and extract bring the sunshine, while the cheesecake keeps things silky.
• Make-ahead friendly: Cheesecake layer chills beautifully, so you can prep in stages.
• Show-stopper status: Friends will think you ordered it from a fancy bakery. Let them.
• Frosting goals: That luscious lemon cream cheese frosting? Absolutely spoon-worthy.

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Ingredients

For the Cheesecake Layer:

• 2 (8 oz) packages full-fat cream cheese, slightly softened (453g total)
• 1 cup (200g) granulated sugar
• ¼ teaspoon salt
• 3 large eggs, room temperature
• 3 tablespoons (23g) all-purpose flour
• ¾ cup (182g) sour cream
• 1 teaspoon lemon extract

For the Lemon Cake Layers:

• 1½ sticks (170g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 3 large eggs
• 3 cups (342g) cake flour, spooned and leveled
• 2 teaspoons (8g) baking powder
• ½ teaspoon (3g) baking soda
• ½ teaspoon (3g) salt
• 1¼ cups (296g) buttermilk
• ¼ cup (57g) fresh lemon juice
• ¼ cup (54g) vegetable oil
• 1 tablespoon (10g) lemon extract
• Zest of 2 lemons

For the Lemon Cream Cheese Frosting:

• 2 sticks (226g) unsalted butter, slightly softened
• 2 (8 oz) packages full-fat cream cheese, very slightly softened (453g total)
• 1 teaspoon lemon extract
• Zest of 1 lemon (optional)
• Yellow gel food coloring (optional)
• 6 to 6½ cups (690–747g) powdered sugar, or as needed

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Instructions

Prepare the Cheesecake Layer:

1. Preheat oven to 300°F (150°C). Place a pan of hot water on the lower oven rack for a makeshift water bath.
2. Line a 9-inch springform pan with parchment paper.
3. Beat cream cheese until smooth. Mix in sugar, salt, and flour on low speed.
4. Blend in sour cream and lemon extract.
5. Add eggs one at a time, mixing gently to avoid excess air.
6. Pour batter into pan. Place on rack above water bath.
7. Bake for 45 minutes, until center is set but slightly jiggly.
8. Turn off oven, crack door, and let sit for 30 minutes.
9. Cool completely, then refrigerate for 5–6 hours or freeze for 2–3 hours.

Make the Lemon Cake Layers:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.
2. Whisk flour, baking powder, baking soda, salt, and zest in a bowl.
3. In another bowl, combine buttermilk, lemon juice, oil, and extract.
4. Cream butter until smooth; beat in sugar until fluffy.
5. Add eggs one at a time.
6. Alternate adding dry and wet ingredients, starting and ending with dry.
7. Divide batter evenly between pans.
8. Bake for 20–24 minutes, until toothpick comes out clean.
9. Cool in pans for 10 minutes, then transfer to wire racks.

Make the Frosting:

1. Beat butter until creamy. Add cream cheese and mix until smooth.
2. Add lemon extract and zest (if using).
3. Gradually add powdered sugar to desired consistency.
4. Tint with yellow gel food coloring if you fancy. Chill until needed.

Assemble the Cake:

1. Place one cake layer on stand, spread a thin frosting layer.
2. Carefully release cheesecake from pan, invert onto cake, peel parchment.
3. Frost generously over cheesecake.
4. Top with second cake layer, trimming if necessary.
5. Frost entire cake with remaining frosting.
6. Chill for 30 minutes before slicing.

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Melania’s Tips for Perfect Lemon Cheesecake Cake

• Room temp ingredients = smooth batters. Cold eggs and cream cheese lead to lumps.
• Don’t skip the water bath! It prevents cheesecake cracks.
• Zest is your best friend. It adds real lemon punch without extra moisture.
• Use a serrated knife to slice. Especially for neat cheesecake cuts.

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Bake It With the Littles

Little hands love helping here! Have them:

• Stir the dry ingredients
• Zest the lemons (with supervision)
• Add food coloring to frosting (this always delights)
• Help frost the sides—imperfect frosting is extra charming

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Meal-Prep Magic

• Cheesecake layer: Can be made a day (or two!) ahead. Keep chilled.
• Cake layers: Bake, cool, and wrap in plastic wrap. Refrigerate overnight.
• Fully assembled cake: Stays fresh in the fridge for up to 3 days.

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Healthier Swaps Without Losing the Magic

• Sub Greek yogurt for sour cream in the cheesecake.
• Use half whole wheat pastry flour in the cake for a fiber boost.
• Try reduced-fat cream cheese, but keep full-fat for frosting’s best texture.

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Leftover Remix

If you somehow have leftovers (you’re strong-willed!), try:

• Lemon Cake Trifles: Layer chunks with whipped cream and berries.
• Cheesecake Milkshakes: Blend a slice with ice cream—outrageous but amazing.
• Lemon Cake Pops: Crumble cake with frosting, roll into balls, dip in white chocolate.

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Gift It Like a Pro

• Wrap slices individually in parchment and pop into cute treat boxes.
• Tie with a ribbon and tuck in a little lemon-themed note.
• Deliver chilled—cheesecake needs to stay cool!
• Perfect for teacher gifts, neighbor surprises, or new mom treats.

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FAQs

Can I use bottled lemon juice?
Fresh is best for flavor, but bottled works in a pinch for the cake batter.

Does the cheesecake layer need to be frozen?
Freezing makes assembly easier, but chilling overnight works too.

Can I skip the food coloring?
Absolutely—the natural look is just as gorgeous.

How do I store leftovers?
Keep refrigerated in an airtight container for up to 4 days.

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Final Thought

This Dreamy Lemon Cheesecake Cake with Cream Cheese Frosting isn’t just dessert—it’s a happy little project, a labor of love, and a guaranteed “wow” moment at the table. It takes a bit of time, but every luscious, lemony, creamy bite is worth it. So grab your lemons, your mixer, and maybe a helper or two—because dessert this dreamy deserves to be shared.

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