If you are a fan of bright, zesty flavors and creamy textures combined in a decadent dessert, then you will absolutely adore this Lemon Cheesecake Cake Recipe. It’s the perfect marriage of a tender, moist lemon cake layered with a silky, rich cheesecake filling, all finished with a fresh lemon glaze that adds just the right amount of tang. Every bite bursts with sunshine and sweetness, making it a show-stopping treat for any occasion where you want to impress friends or treat yourself to something special.
Ingredients You’ll Need
This Lemon Cheesecake Cake Recipe comes together with a handful of simple, everyday ingredients that each play a crucial role in delivering its delightful flavor and texture. From the buttery cake base to the creamy cheesecake and tangy glaze, every component is essential and easy to find.
- All-purpose flour: Provides structure and tenderness to the lemon cake layers.
- Baking powder: Helps the cake rise and become light and fluffy.
- Salt: Enhances all the flavors and balances sweetness.
- Unsalted butter: Adds richness and moisture to the cake.
- Granulated sugar: Sweetens both the cake and cheesecake perfectly.
- Large eggs: Bind ingredients together and provide lift.
- Lemon zest and fresh lemon juice: Key for that fresh, vibrant lemon flavor that brightens every bite.
- Vanilla extract: Adds warmth and depth to both the cake and cheesecake layers.
- Buttermilk: Keeps the cake moist and tender with a subtle tang.
- Cream cheese: The star ingredient in the cheesecake filling for a creamy, smooth texture.
- Powdered sugar: Used in the glaze for a sweet, delicate finish.
How to Make Lemon Cheesecake Cake Recipe
Step 1: Prepare the Lemon Cake Layers
Begin by preheating your oven to 350°F (175°C) and preparing your cake pans with a light greasing and dusting of flour. Mixing the dry ingredients separately ensures even distribution of baking powder and salt, which is critical for perfect rise and texture. Creaming the butter and sugar until light and fluffy creates a tender crumb, and the gradual addition of eggs and lemon components builds the layers’ signature lemon flavor.
Step 2: Bake the Lemon Cake Layers
Alternately adding the dry mixture and buttermilk helps the batter stay smooth and prevents overmixing. Divide the batter evenly between two 9-inch pans and bake for about 25 to 30 minutes. The cake should spring back when touched, and a toothpick inserted in the center should come out clean. Allow the cake to cool completely, which is important for the assembly later.
Step 3: Make the Cheesecake Layer
For the cheesecake filling, beat the softened cream cheese and sugar together until completely smooth to avoid any lumps. Adding eggs one at a time ensures a silky texture and prevents curdling during baking. After stirring in a touch of vanilla, pour the mixture into a greased 9-inch springform pan and bake at a slightly lower temperature of 325°F (163°C) for 35 to 40 minutes until set but still slightly wobbly in the center. Cool fully, then refrigerate.
Step 4: Assemble the Lemon Cheesecake Cake
Place one lemon cake layer on a serving plate as your base, then spread the chilled cheesecake layer evenly over the top. Gently place the second cake layer on top, creating a beautiful two-layered dessert with creamy cheesecake sandwiched in between.
Step 5: Prepare and Apply the Lemon Glaze
Mix powdered sugar, fresh lemon juice, and lemon zest to create a tangy glaze that perfectly complements the richness of the cake and cheesecake. Once smooth, drizzle it generously over the top of the assembled cake. Refrigerate for at least two hours for the glaze to set and all the flavors to meld beautifully.
How to Serve Lemon Cheesecake Cake Recipe
Garnishes
To make your Lemon Cheesecake Cake Recipe presentation pop, consider adding fresh lemon slices, candied lemon peel, or edible flowers on top. These simple garnishes not only enhance the visual appeal but also add a burst of fresh citrus aroma that hints at the flavors inside.
Side Dishes
This cake pairs wonderfully with a light berry compote or a dollop of whipped cream to balance the tang and sweetness. Fresh berries like blueberries or raspberries provide a lovely tart contrast and brighten up the plate beautifully.
Creative Ways to Present
If you want to make serving extra special, try individual servings in clear glasses or jars layered with lemon cheesecake crumbs and extra glaze drizzles. Another fun idea is to dust the top lightly with powdered sugar through a stencil for a decorative pattern that wow guests instantly.
Make Ahead and Storage
Storing Leftovers
This Lemon Cheesecake Cake Recipe keeps wonderfully well when stored in the refrigerator. Cover it loosely with plastic wrap or keep it in an airtight container to maintain its moisture and prevent it from absorbing other fridge odors. It will stay fresh for up to 4 days.
Freezing
If you want to save some for later, you can freeze the assembled cake wrapped tightly in plastic wrap and then foil. Thaw it overnight in the refrigerator before serving. This way, you can enjoy the luscious flavors without rushing to finish it all at once.
Reheating
This cake is best enjoyed chilled, so reheating is not recommended. However, if you prefer it closer to room temperature, simply let it sit out for about 30 minutes to take the chill off before slicing and serving.
FAQs
Can I use regular milk instead of buttermilk in this Lemon Cheesecake Cake Recipe?
Yes, you can substitute buttermilk with regular milk mixed with a tablespoon of lemon juice or vinegar as a homemade buttermilk alternative. This helps keep the cake tender and adds a slight tang, but using straight milk will make the texture less moist.
Is it necessary to bake the cheesecake layer separately?
For this recipe, baking the cheesecake separately ensures it sets properly and maintains its creamy texture without cracking or mixing with the cake batter. It also makes assembling the cake much easier and cleaner.
How can I make the lemon flavor more intense?
If you love a stronger lemon punch, feel free to add extra lemon zest into the cake batter or glaze, or increase the fresh lemon juice slightly. Just be careful not to add too much liquid so the cake texture stays perfect.
Can I make this cake gluten-free?
Yes, with a gluten-free all-purpose flour blend that includes xanthan gum, you can substitute the flour and still get excellent results. Just be sure to use a blend designed for baking to maintain structure and moisture.
How long does the glaze take to set?
The lemon glaze typically takes about 1 to 2 hours to set in the refrigerator. This setting time helps the glaze become slightly firm but still glossy and deliciously tangy.
Final Thoughts
Making this Lemon Cheesecake Cake Recipe is like inviting a little sunshine right into your kitchen. It’s truly a crowd-pleaser that combines the best of lemon’s bright zest with rich, creamy cheesecake and tender cake layers all in one. If you’re looking for a dessert that feels both special and comforting, I encourage you to give it a try—you won’t regret it!
Print
Lemon Cheesecake Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes plus 2 hours chilling
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delightful Lemon Cheesecake Cake combines a moist, tangy lemon-flavored cake with a creamy cheesecake layer in the middle, topped with a zesty lemon glaze. Perfect for special occasions or a refreshing dessert, it offers a balanced blend of citrus brightness and rich texture.
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.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, ensuring they are well combined for even texture.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, which helps create a tender cake crumb.
- Add Eggs: Add the eggs one at a time into the butter-sugar mixture, beating thoroughly after each addition to incorporate fully.
- Add Lemon and Vanilla: Mix in the lemon zest, fresh lemon juice, and vanilla extract, which will provide vibrant citrus flavor and aroma.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour mixture. Mix just until combined to avoid overworking the batter.
- Bake the Lemon Cake: Divide the cake batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before assembling.
- Prepare Cheesecake Layer: In a bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add Eggs and Vanilla: Add eggs one at a time to the cream cheese mixture, beating well after each addition. Stir in the vanilla extract until well incorporated.
- Bake Cheesecake: Pour the cheesecake mixture into a greased 9-inch springform pan. Bake at 325°F (163°C) for 35-40 minutes or until the center is set but still slightly jiggly. Allow to cool completely, then refrigerate.
- Assemble the Cake: Place one lemon cake layer on a serving plate. Evenly spread the chilled cheesecake layer over it.
- Add Top Layer: Carefully place the second lemon cake layer on top of the cheesecake layer.
- Make Lemon Glaze: Mix powdered sugar, fresh lemon juice, and lemon zest to create a smooth glaze. Drizzle it evenly over the top of the assembled cake.
- Chill Before Serving: Refrigerate the assembled cake for at least 2 hours to allow flavors to meld and the glaze to set before serving.
Notes
- Ensure all dairy ingredients like eggs, butter, and cream cheese are at room temperature for smooth mixing.
- Do not overmix the cake batter once flour is added to keep the cake tender.
- Use fresh lemon juice and zest for the best flavor impact.
- Allow the cheesecake layer to fully cool and chill to firm up for easy slicing.
- For a richer flavor, you can add a teaspoon of lemon extract alongside vanilla if desired.
- This cake is best served chilled and within 2-3 days when stored in the refrigerator.
