If you love the bright, zesty flavor of lemon combined with the creamy richness of cheesecake, then you are in for a treat with this Lemon Cheesecake Cake Recipe. It’s a stunning dessert that layers a moist, tangy lemon cake with a smooth cheesecake filling and finishes with a glossy lemon glaze that just sings with sunshine. Perfect for celebrations or simply brightening up a regular day, this cake is as delightful to look at as it is to eat, delivering that perfect balance of sweet and tart in every luscious bite.
Ingredients You’ll Need
The magic of this Lemon Cheesecake Cake Recipe lies in its simple and fresh ingredients. Each component plays a unique role, from creating the tender texture of the cake to adding the rich cheesiness and that unmistakable pop of lemon that keeps you hooked.
- All-purpose flour: Forms the tender yet sturdy base of the lemon cake layers.
- Baking powder: Ensures the cake rises beautifully and stays light.
- Salt: Balances and enhances all the flavors in the cake.
- Unsalted butter: Adds richness and moistness to the cake batter.
- Granulated sugar: Sweetens the cake and cheesecake layer to perfection.
- Large eggs: Provide structure and help bind the ingredients well.
- Lemon zest: Bursts with fresh citrus aroma and flavor in both the cake and glaze.
- Fresh lemon juice: Gives the cake its bright lemon tang and adds moisture.
- Vanilla extract: Adds a warm, subtle depth to both the cake and cheesecake.
- Buttermilk: Keeps the cake moist with a slight tang that complements the lemon.
- Cream cheese: The star of the cheesecake layer, providing that silky texture and tanginess.
- Powdered sugar: Used for the smooth, sweet lemon glaze finishing touch.
How to Make Lemon Cheesecake Cake Recipe
Step 1: Prepare lemon cake layers
Start by preheating your oven and getting those pans ready — greased and floured to make sure your cake layers come out flawlessly. Mix your dry ingredients together to get a uniform rise, then cream the butter and sugar until fluffy and light, as this is key for a tender crumb. Adding eggs one by one helps the batter emulsify well, followed by the fresh lemon zest, juice, and vanilla that instantly lift the flavor. Alternating adding dry ingredients and buttermilk makes sure your batter stays smooth without overmixing. Bake the layers until a toothpick comes out clean, then let them cool completely — patience here will pay off in a perfectly textured cake.
Step 2: Make the cheesecake layer
While your cake layers cool, whip up the luscious cheesecake filling. Beat softened cream cheese with sugar until incredibly smooth — this ensures a creamy, dreamy texture later on. Adding eggs one at a time, then vanilla, keeps the filling silky and stable. Pour into a greased springform pan and bake gently at a lower temperature so it sets without cracking, then cool and refrigerate to firm up. This layer is what takes the Lemon Cheesecake Cake Recipe from ordinary to show-stopping.
Step 3: Assemble the cake
Once everything is cool, it’s assembly time. Place one lemon cake layer on your serving plate as the base, then lovingly spread the chilled cheesecake filling evenly over it. Top with the second lemon cake layer to create that irresistible layered look.
Step 4: Add the lemon glaze
Finish off by mixing powdered sugar, fresh lemon juice, and zest to create a shiny glaze that drapes over the cake like a citrusy crown. This glaze not only adds sweetness but a gorgeous glossy finish that makes your cake look as delightful as it tastes. Pop the whole cake in the fridge for a couple of hours to let the flavors meld and the glaze set perfectly.
How to Serve Lemon Cheesecake Cake Recipe
Garnishes
To make your Lemon Cheesecake Cake Recipe truly sparkle, garnish with thin lemon slices or candied lemon peel for extra citrus zing and eye-catching contrast. A few fresh mint leaves also add a pop of color and a refreshing twist that pairs beautifully with lemon.
Side Dishes
Serve this cake alongside a dollop of lightly whipped cream or a scoop of vanilla bean ice cream to complement the tartness of the lemon and creamy cheesecake. Fresh berries such as raspberries or blueberries are also lovely for a fresh burst and color contrast.
Creative Ways to Present
For a charming touch, try serving individual slices topped with extra lemon zest or edible flowers as a centerpiece for special occasions. You can also cut the cake into petite squares for an elegant dessert platter that’s perfect for sharing with friends over tea or coffee.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Lemon Cheesecake Cake Recipe covered in the refrigerator for up to 4 days. Make sure to cover it well to keep the cake moist and prevent the cheesecake from absorbing any fridge odors.
Freezing
This cake freezes wonderfully. Wrap individual slices tightly in plastic wrap and foil before freezing to keep them fresh for up to 2 months. Thaw them overnight in the fridge before serving for the best texture and flavor.
Reheating
Because of the cheesecake layer, it’s best to enjoy this cake chilled or at room temperature. If you prefer it slightly warmer, let it sit at room temperature for 30 minutes before serving — avoid microwaving as it can cause the cheesecake to separate.
FAQs
Can I use regular milk instead of buttermilk in this Lemon Cheesecake Cake Recipe?
Yes, you can substitute regular milk mixed with a tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity and texture. Let it sit for 5-10 minutes before using for best results.
What if I don’t have a springform pan for the cheesecake layer?
You can use a regular round cake pan, but make sure to grease it well and consider lining it with parchment paper for easier removal. The springform pan is ideal because it helps maintain the cheesecake shape neatly.
How do I prevent cracks in the cheesecake layer?
Baking the cheesecake at a lower temperature and avoiding overbaking will help prevent cracks. Also, letting the cheesecake cool slowly in the oven with the door slightly open can reduce the risk of temperature shocks that cause cracking.
Can I make this cake dairy-free or vegan?
For a dairy-free version, try substituting the butter with a plant-based margarine and using dairy-free cream cheese alternatives. Vegan eggs substitutes like flax eggs can work, but results may vary as this recipe relies on eggs for structure.
How far ahead can I make the Lemon Cheesecake Cake Recipe?
You can prepare both the lemon cake layers and cheesecake layer a day ahead. Assemble and glaze the cake the morning you plan to serve it to enjoy the freshest taste and texture.
Final Thoughts
This Lemon Cheesecake Cake Recipe is truly one of those desserts that brings sunshine on a plate and big smiles all around the table. With its irresistible blend of tangy lemon and creamy cheesecake nestled between tender cake layers, it’s a recipe you’ll want to return to again and again. So go ahead, give it a try, and treat yourself and your loved ones to something truly special!
Print
Lemon Cheesecake Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes plus chilling time
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Cheesecake Cake is a delightful layered dessert combining a tender lemon-flavored cake with a creamy cheesecake center. Topped with a zesty lemon glaze, this cake is perfect for celebrations or any time you crave a refreshing citrus treat. The combination of moist cake, smooth cheesecake, and tangy glaze creates a harmonious balance of flavors and textures.
Ingredients
For the Lemon Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 1/2 cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined to create the dry base for the cake.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until the mixture is light, fluffy, and pale, which usually takes several minutes and helps create a tender crumb.
- Add Eggs: Incorporate the eggs one at a time into the butter mixture, beating well after each addition to ensure they are fully blended and to help trap air for lightness.
- Flavor the Batter: Mix in the lemon zest, fresh lemon juice, and vanilla extract to infuse the batter with bright citrus notes and a sweet aroma.
- Combine Wet and Dry: Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour mixture. Mix gently after each addition until just combined to avoid overmixing and maintain a tender cake texture.
- Bake Lemon Cake Layers: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cakes to cool completely in their pans on a wire rack.
- Prepare Cheesecake Filling: In a large bowl, beat the cream cheese and sugar until the mixture is smooth and creamy, ensuring no lumps remain for a silky cheesecake layer.
- Add Eggs to Cheesecake: Incorporate the eggs one at a time into the cream cheese mixture, mixing well after each addition, then stir in the vanilla extract to flavor the cheesecake layer.
- Bake Cheesecake Layer: Pour the cheesecake mixture into a greased 9-inch springform pan. Bake in a 325°F (163°C) oven for 35-40 minutes or until the cheesecake is set but still slightly jiggly in the center. Remove and allow to cool completely, then refrigerate to firm up.
- Assemble the Cake: Place one lemon cake layer on a serving plate. Spread the chilled cheesecake layer evenly over this cake layer to create a smooth, creamy middle.
- Add Top Cake Layer: Carefully top the cheesecake layer with the second lemon cake layer, pressing gently to adhere without damaging the cake layers.
- Make Lemon Glaze: In a small bowl, combine powdered sugar, fresh lemon juice, and lemon zest to form a smooth, pourable glaze that adds extra flavor and a shiny finish.
- Glaze the Cake: Drizzle the lemon glaze evenly over the top of the assembled cake, letting it cascade slightly down the sides for a beautiful presentation.
- Chill Before Serving: Refrigerate the assembled cake for at least 2 hours to allow the layers to meld and the glaze to set, enhancing flavors and texture.
Notes
- Make sure all dairy ingredients (butter, cream cheese, buttermilk, and eggs) are at room temperature for the best mixing results.
- Do not overmix the batter to keep the cake tender.
- The cheesecake layer can be made a day ahead and refrigerated overnight.
- For an extra lemony kick, add a teaspoon of lemon extract to both the cake batter and cheesecake layer.
- When greasing pans, use parchment paper for easier removal of cake layers.
- Let the cake reach room temperature briefly after refrigeration before serving for best flavor and texture.
