Lemon Cheesecake Cake is a show-stopping dessert with layers of soft lemon cake and rich, creamy cheesecake. It’s the perfect balance of tangy and sweet—fresh, light, yet indulgent.
👥 Serves
10–12 slices
⏱️ Prep Time
30 minutes
🕒 Bake Time
50–60 minutes
❄️ Chill Time
2–3 hours
⏱️ Total Time
3–4 hours
🍳 Equipment
- 2 round cake pans
- 1 springform pan
- Mixing bowls
- Hand/stand mixer
- Oven
- Spatula
🥣 Ingredients
🍰 Lemon Cake Layers
- 2½ cups all-purpose flour
- 1½ cups sugar
- ½ cup butter (softened)
- 1 cup milk
- 3 eggs
- 2 tsp baking powder
- 1 tbsp lemon zest
- ¼ cup lemon juice
- 1 tsp vanilla extract
🧀 Cheesecake Layer
- 16 oz (450g) cream cheese (softened)
- ¾ cup sugar
- 2 eggs
- ½ cup sour cream
- 1 tsp vanilla extract
🍋 Frosting
- 1 cup whipped cream or buttercream
- 1 tbsp lemon zest (optional)
📝 Ingredient Notes
- Fresh lemon gives best flavor
- Room temperature cream cheese is essential
- Don’t overmix cheesecake batter
- Chill cheesecake before assembling
👨🍳 Instructions
1. Make Cheesecake Layer
- Beat cream cheese and sugar until smooth
- Add eggs, sour cream, and vanilla
- Pour into springform pan
- Bake at 160°C (320°F) for 40–45 minutes
- Cool and refrigerate
2. Make Lemon Cake
- Cream butter and sugar
- Add eggs one at a time
- Mix in milk, lemon juice, zest, vanilla
- Add flour and baking powder
- Divide into two pans
- Bake at 180°C (350°F) for 25–30 minutes
3. Assemble Cake
- Place one lemon cake layer
- Add chilled cheesecake layer on top
- Place second cake layer
4. Frost
- Cover with whipped cream or buttercream
- Add lemon zest garnish
5. Chill
- Refrigerate 1–2 hours before slicing
📊 Nutrition Facts (approx per slice)
- Calories: 420 kcal
- Carbohydrates: 45g
- Fat: 24g
- Protein: 6g
- Sugar: 30g
💡 Tips
- Chill cheesecake fully before stacking
- Use a serrated knife for clean slices
- Don’t overbake cake layers
- Add lemon syrup for extra moisture
🔄 Variations
🍓 Lemon Berry Cheesecake Cake
- Add strawberry or blueberry layer
🍫 Lemon Chocolate Twist
- Add white chocolate frosting