Can’t decide between Lemon Cheesecake and Lemon Cake? Layer them together with this amazing Lemon Cheesecake Cake recipe! Two moist layers of lemon cake with a layer of creamy cheesecake. All topped with a buttercream frosting bursting with lemon flavor!
I haven’t been shy about the fact that I eat lemon desserts all year long. A handful of Lemon Ricotta Cookies or a Lemon Cheesecake Bar is my ideal dessert no matter the weather. Since Cheesecake Cakes are always a big hit at my house, it was high time I made a lemon version.
What is Cheesecake Cake
With lemon cheesecake cake, the crust is replaced with a classic lemon layer cake. You add another layer of lemon cake on top, then cover the whole thing with an indescribably fluffy lemon buttercream.
It really is the best of both worlds!
The bright lemon citrus flavor pairs beautifully with the creamy consistency of a cheesecake in this recipe!
A cheesecake sandwiched between layers of classic lemon cake? Yes, please!
- Tender cake that holds up to all the layers of cheesecake and frosting!
- Creamy cheesecake that can be made in advance (and frozen)!
- Buttercream frosting BURSTING with lemon flavor.
Cake flour. More fine and with less gluten than all purpose flour, cake flour is the key to lemon cake with the perfect texture. Read my tips on how to make cake flour if you don’t have any on hand!
Lemon. You’ll need the zest and juice of one full lemon, plus one more lemon’s worth of juice for the frosting. Each lemon provides about 1 Tbsp of zest and juice.
Sour cream. This ingredient makes the cheesecake filling extra creamy and tangy. Full fat Greek yogurt could be substituted.
Cream cheese. Let the cream cheese soften on the counter so it’s easier to work with.
Vanilla Extract. Try making your own vanilla extract, it’s so easy and much more economical too!
Step by Step Instructions
Make the Cheesecake.
Fill a roasting pan with one inch of water and place it in the oven as it preheats. This will add moisture to the oven to prevent cracks in your cheesecake, and add extra moisture to your cheesecake!
Pour the cheesecake mixture into a parchment lined springform pan. Place it in the oven on a rack over the water-filled roasting pan. With this method you don’t have to put the pan IN the water, and you still get great results of a water bath.
Bake for 45 minutes, then turn off the oven. Let the cheesecake rest in the oven for another 30 minutes, then allow it to cool fully on the countertop.
If you’ll be making the cheesecake within the day, let it chill in the fridge. For longer storage, place it in the freezer until you’re ready to make the cheesecake cake.
First prepare the 9-inch cake pans. Use my homemade cake release (or generously grease with baking spray). Set aside.
For the cake batter, whisk together the eggs and some of the milk. Beat together the remaining wet ingredients, then add the egg mixture.
Gradually add the dry ingredients and the rest of the milk and scrape down the sides of the bowl.
While the cake layer is cooling, beat butter and powdered sugar together. Then add the remaining frosting ingredients and beat until it’s ultra fluffy and well combined, about 5 minutes.
Place one of the layer cakes on a cake stand and top with the cheesecake, followed by the remaining lemon layer cake.
Smooth frosting over the whole top and sides of the cake with a flat spatula.
Tips and Tricks
- Prepare the Cheesecake in advance. You can make the Cheesecake layer up to 2 weeks in advance if you store it in the freezer. Once it’s frozen solid (after 2 -3 hours) be sure to slide it into a large freezer bag to keep it fresh.
- Line the springform pan. To keep the cheesecake from sticking to the pan, cut a piece of parchment paper into a circle that fits snugly over the bottom of your pan.
- Use an electric mixer. I used my stand mixer to combined the cheesecake ingredients well AND to ensure the frosting gets the ideal light, fluffy and creamy consistency that I love in a buttercream. Hand held beaters will work well too, if you don’t have a stand mixer.
- Prep it Right: Set out ingredients about 10 minutes before baking to work with them at room temperature. Allow your oven to preheat while preparing your filling.
- Next level: Take it to the next level and add a layer of lemon curd on top of the cheesecake layer. SO GOOD.
Yes, Cheesecake Cake should be stored in the refrigerator. It’ll keep well for about 3 days.
No, the cheesecake does not have to be stored in the freezer unless you’re making it more than 24 hours ahead of time. If making the Lemon Cheesecake Cake the same day, you can just keep the cheesecake layer in the fridge.
You can make the cheesecake without a springform pan, but it’s much trickier to remove cleanly and neatly. Some people have success lining a regular cake pan with parchment paper and baking spray, then lifting it out once cooled.
More Cheesecake Cakes
- Pumpkin Cheesecake Cake
- Salted Caramel Cheesecake Cake
- Eggnog Cheesecake Cake
- Red Velvet Cheesecake Cake
- Carrot Cake Cheesecake Cake
- Peanut Butter Cheesecake Cake
Two layers of lemon cake with a rich cheesecake between with the best ever lemon buttercream. Lemon Cheesecake Cake is the ultimate dessert for any one who loves lemon desserts AND cheesecake!