If you love the bright zing of lemon and the creamy richness of cheesecake, this Lemon Cheesecake Cake is your dream dessert come true. Imagine a soft, moist lemon cake hugging a thick layer of tangy cheesecake, all wrapped in a lemony cream cheese frosting. It’s a showstopper, whether you’re hosting a brunch, celebrating a birthday, or simply treating yourself. I remember the first time I tried something like this at a café—one bite and I knew I had to recreate it at home. Lucky for you, this version is beginner-friendly and doesn’t skimp on that wow factor.

Why You’ll Love This Lemon Cheesecake Cake

There’s so much to adore about this Lemon Cheesecake Cake, starting with how easy it is to make despite looking bakery-level fancy.

Bright & Refreshing Flavor: The lemon zest, juice, and frosting bring citrus sunshine to every bite.
Velvety Texture: The creamy cheesecake layer contrasts beautifully with the soft lemon cake.
Perfect for Celebrations: It’s visually stunning and perfect for Easter, birthdays, or summer parties.
Make-Ahead Friendly: Assembling it in advance makes party prep easy!

Fun Facts About Lemon Cheesecake Cake

Here’s a little background to impress your guests:

Lemon has been a dessert staple since ancient times, especially in Mediterranean regions.
Cheesecake dates back to ancient Greece, with modern baked versions developed in New York.
Lemon and cream cheese pairings became popular in American baking in the 20th century.
The combination of cheesecake and cake is a modern innovation beloved for its dramatic presentation.

Key Ingredients in Lemon Cheesecake Cake

Cream Cheese: Used in both the cheesecake and frosting—rich, smooth, and tangy.
Lemon Zest and Juice: Infuse the cake and frosting with vibrant citrus flavor.
Sour Cream & Heavy Cream: Add depth and silkiness to the cheesecake layer.
Buttermilk: Gives the lemon cake a tender crumb and subtle tang.
Butter & Shortening: A mix that makes the cake soft and rich.
Powdered Sugar: Sweetens the frosting and provides structure.
Lemon-Lime Soda: Adds lightness and lift to the cake.

How to Make Lemon Cheesecake Cake

Step-by-Step Instructions for Lemon Cheesecake Cake

Prep the Cheesecake Layer
Preheat oven to 325°F. Fill a roasting pan halfway with water and place on the lower rack. Spray a 9-inch springform pan with nonstick spray.
Make the Cheesecake
Beat cream cheese until smooth. Mix in sugar, salt, eggs, sour cream, heavy cream, and vanilla. Pour into pan and bake 40–45 minutes. Cool, then freeze 4–5 hours or overnight.
Bake the Cake Layers
Preheat oven to 350°F. Spray two 9-inch pans with baking spray. Whisk together dry ingredients. Add eggs, buttermilk, butter, shortening, lemon zest, juice, vanilla, and soda. Beat until smooth. Divide between pans and bake 25–30 minutes.
Cool the Cakes
Let cake layers cool for 20 minutes. Turn out onto racks and let cool completely.
Make the Frosting
Beat cream cheese and butter until creamy. Gradually add powdered sugar. Add lemon zest and juice. Chill until ready to use.
Assemble the Cake
Place one cake layer on a platter. Add a thin layer of frosting. Top with frozen cheesecake (trim if needed), then another frosting layer. Top with second cake layer. Frost the entire cake.
Decorate and Chill
Smooth out frosting and decorate as desired. Keep refrigerated until ready to serve.

Lemon Cheesecake Cake Tips and Twists

Get Creative with Your Lemon Cheesecake Cake

Helpful Tips:

Use room-temperature ingredients for smoother batters.
Freeze cheesecake fully for easy handling.
Trim cheesecake edges to fit the cake layers perfectly.
Chill the entire cake before slicing for cleaner cuts.
Use baking spray with flour to prevent sticking.

Delicious Twists:

Try orange zest and juice for a citrusy variation.
Add raspberry preserves between layers for extra flavor.
Use a white chocolate drizzle on top for a bakery finish.

Storage, Reheating, and Make-Ahead Tips

Storage: Refrigerate covered for up to 5 days. It holds up beautifully and stays moist.
Reheating: Not needed—best enjoyed cold or at room temperature.
Make-Ahead: Bake and freeze the cheesecake layer ahead. Assemble the cake up to 24 hours in advance.

Serving Suggestions

Make your Lemon Cheesecake Cake the centerpiece with these pairings:

Drink Pairing: Serve with sparkling lemonade, Prosecco, or sweet iced tea.
Sides: Add a fresh berry salad or mint whipped cream.
Presentation: Garnish with lemon curls, edible flowers, or thin lemon slices for elegance.

Frequently Asked Questions

Can I use bottled lemon juice?
Fresh is best, but bottled will work in a pinch.

Can I make this gluten-free?
Yes, substitute a 1:1 gluten-free flour blend.

Do I have to freeze the cheesecake?
Yes! Freezing makes it easier to handle and stack.

How long will it keep?
Up to 5 days in the fridge, tightly covered.

Can I use lemon extract?
Add it for extra punch, but don’t skip the zest and juice.

Enjoy Your Lemon Cheesecake Cake

There’s something magical about a dessert that combines the brightness of lemon with the richness of cheesecake. Whether you’re making it for a gathering or a special treat, this Lemon Cheesecake Cake is bound to impress. It’s the kind of dessert that gets talked about long after the last slice is gone. So grab your mixer and make some citrus magic!

Explore More Recipes You’ll Love

Love fresh, citrusy bakes and creamy layers? Try these next:

Pair with our Lemon Chicken Pasta for a vibrant lemon-themed dinner.
Want more indulgent layers? You’ll love the Chicken Alfredo Lasagna.
Add variety to your brunch spread with Cinnamon Swirl Pancakes.
For a bakery-style bite, try the From-Scratch Pistachio Muffins.
Craving a no-bake treat? Check out the No-Bake Cherry Cheesecake.