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Dreamy Lemon Cheesecake Cake with Cream Cheese Frosting

A luscious layered cake featuring moist lemon cake, a rich cheesecake center, and tangy lemon cream cheese frosting. Perfect for special occasions.

  • Total Time: 6 hours (including chilling)
  • Yield: 12 servings 1x

Ingredients

Scale
  • 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

Instructions

  1. Prepare the Cheesecake Layer:
  2. Preheat oven to 300°F (150°C). Place a pan of hot water on the lower rack to act as a water bath.
  3. Line a 9-inch springform pan with parchment paper.
  4. Beat cream cheese until smooth. Mix in sugar, salt, and flour on low speed.
  5. Blend in sour cream and lemon extract.
  6. Add eggs one at a time, mixing gently to avoid incorporating too much air.
  7. Pour batter into the pan and place it on the rack above the water bath.
  8. Bake for 45 minutes or until the center is set and slightly jiggly.
  9. Turn off oven, crack the door, and let rest for 30 minutes inside.
  10. Cool to room temperature, then freeze 2–3 hours or refrigerate 5–6 hours or overnight.
  11. Make the Lemon Cake Layers:
  12. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.
  13. Whisk together flour, baking powder, baking soda, salt, and lemon zest.
  14. Combine buttermilk, lemon juice, oil, and lemon extract in a separate bowl.
  15. Cream butter until smooth, add sugar, and beat until light and fluffy.
  16. Add eggs one at a time, mixing until just combined.
  17. Alternate adding dry ingredients and liquid mixture, beginning and ending with dry ingredients.
  18. Divide batter evenly between pans.
  19. Bake for 20–24 minutes or until a toothpick comes out clean.
  20. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  21. Make the Frosting:
  22. Beat butter until smooth and creamy. Add cream cheese and blend fully.
  23. Add lemon extract and zest (if using).
  24. Gradually mix in powdered sugar until thick and spreadable.
  25. Add yellow gel coloring if desired. Chill until ready to use.
  26. Assemble the Cake:
  27. Place one cake layer on a stand and spread frosting on top.
  28. Release chilled cheesecake, invert onto cake layer, and remove parchment paper.
  29. Frost generously over cheesecake.
  30. Top with second cake layer, trim if needed.
  31. Frost entire cake with remaining frosting.
  32. Chill cake for 30 minutes before slicing and serving.

Notes

  • For best results, freeze the cheesecake layer for easy handling.
  • Yellow food coloring adds a vibrant lemon look but is optional.
  • This cake is rich and indulgent—perfect for birthdays or celebrations.
  • Store leftovers refrigerated for up to 4 days.
  • Author: Sabrine Jay
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 680
  • Sugar: 55g
  • Sodium: 390mg
  • Fat: 38g
  • Saturated Fat: 23g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 78g
  • Fiber: 1g
  • Protein: 8g
  • Cholesterol: 165mg

Keywords: lemon cheesecake cake, lemon dessert, layer cake, special occasion cake