Best Lemon Cheesecake Cake Recipe – Zesty Layers You’ll Love

Name: Best Lemon Cheesecake Cake Recipe – Zesty Layers You’ll Love
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 2 ½ tsp baking powder; ½ tsp salt; ¾ cup unsalted butter, softened; 1 ¾ cups granulated sugar; 4 eggs, room temperature; ⅓ cup fresh lemon juice; 2 tbsp lemon zest; 1 cup buttermilk; 16 oz cream cheese, softened; ¾ cup granulated sugar; 2 eggs, room temperature; 1 tsp vanilla extract; 1 cup unsalted butter, softened; 4 cups powdered sugar; ¼ cup fresh lemon juice; 1 tbsp lemon zest; 2-3 tbsp heavy cream; Optional: Thin lemon slices, fresh berries, white chocolate shavings

Posted on December 3, 2025

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Let me tell you about the lemon cheesecake cake that stole my heart—and my kitchen counter space. Picture this: moist lemon cake layers stacked with a creamy, tangy cheesecake filling, all wrapped up in a luscious lemon buttercream. If you’re into desserts that look as good as they taste, you’re in the right place.

This recipe started as an experiment for my sister’s birthday. She loves lemon anything, and I wanted to create something special—something that screamed “celebration.” Let’s just say, this cake became the star of the party. I’ve made it for birthdays, baby showers, and “just because” moments, and it never disappoints.

Trust me, this isn’t just a cake—it’s an experience. It’s the kind of dessert people talk about long after the plates are cleared, and the kind of recipe you’ll find yourself making over and over again.

Why You’ll Love This Recipe

Okay, let me just say—this lemon cheesecake cake is a showstopper. There’s so much to love about it, and I promise it’s worth the effort.

Perfectly Zesty Lemon Flavor: This cake has just the right balance of sweet and tart. The lemon is bright and refreshing, but not overpowering.
Moist Cake Layers: The lemon cake is soft and fluffy, with a texture that melts in your mouth. No dry cake here, I swear.
Creamy Cheesecake Filling: The cheesecake layer is like velvet—smooth, rich, and the perfect complement to the lemon cake.
Show-Stopping Appearance: This cake is gorgeous. The layers look stunning when you slice into it, and the frosting is so easy to make look professional.
Customizable: You can tweak this recipe to make it your own. Add raspberries, switch up the frosting, or go wild with decorations.

It’s one of those desserts that makes people say, “Wait, you made this?!” And yes, you did. You’re going to nail it.

What Ingredients You’ll Need

Here’s the fun part—shopping for ingredients to create this lemony masterpiece. Don’t worry, I’ve included some tips that will make this recipe even easier.

For the Lemon Cake Layers:

All-purpose flour (2 ½ cups / 310g) – I always use a high-quality brand like King Arthur for consistent results.
Baking powder (2 ½ tsp) – This is what gives the cake its lift and fluffiness.
Salt (½ tsp) – Balances out the sweetness and enhances the lemon flavor.
Unsalted butter (¾ cup / 170g, softened) – Room temperature butter mixes better. I like to leave it out for at least an hour before baking.
Granulated sugar (1 ¾ cups / 350g) – Sweet, but not overly so. It complements the zing of the lemon perfectly.
Eggs (4, room temperature) – Trust me, room temp eggs make all the difference in texture.
Fresh lemon juice (⅓ cup / 80ml) – Freshly squeezed is best. Skip the bottled stuff—it’s just not the same.
Lemon zest (2 tbsp) – This is where the real lemon magic happens.
Buttermilk (1 cup / 240ml) – Makes the cake extra moist. No buttermilk? Mix a cup of milk with a tablespoon of lemon juice and let it sit for 5 minutes.

For the Cheesecake Layer:

Cream cheese (16 oz / 450g, softened) – Full-fat is the way to go for that rich, creamy texture.
Granulated sugar (¾ cup / 150g) – Sweetness that balances the tang of the cream cheese.
Eggs (2, room temperature) – Helps set the cheesecake while keeping it creamy.
Vanilla extract (1 tsp) – Adds warmth and depth to the flavor.

For the Lemon Buttercream Frosting:

Unsalted butter (1 cup / 225g, softened) – Whipped to perfection for creamy frosting.
Powdered sugar (4 cups / 480g) – Sift it for the smoothest texture.
Fresh lemon juice (¼ cup / 60ml) – Bright and tangy, just like we want it.
Lemon zest (1 tbsp) – Adds extra zing.
Heavy cream (2-3 tbsp) – Helps achieve a fluffy, spreadable consistency.

Optional Decorations:

Thin lemon slices
Fresh berries
White chocolate shavings

Quick note: Don’t skimp on the fresh lemon juice and zest. It’s what makes this cake sing with citrusy goodness.

Equipment Needed

You don’t need a ton of fancy gadgets for this recipe. Here’s what I use:

Two 9-inch round cake pans – I recommend lining them with parchment paper for easy removal.
Springform pan (for the cheesecake layer) – Makes it so much easier to release without cracking.
Mixing bowls – You’ll need at least three: one for the cake batter, one for the cheesecake, and one for the frosting.
Hand mixer or stand mixer – Essential for getting fluffy cake batter and creamy frosting.
Spatula – For scraping every last bit of batter and frosting.
Microplane – The easiest way to zest lemons.
Measuring cups and spoons – Accuracy matters here, especially for baking.

Pro tip: If you don’t have a springform pan, you can bake the cheesecake in a regular cake pan lined with parchment—but be extra careful when removing it.

How to Make It: Step-by-Step

Alright, it’s time to get baking! Follow these steps and you’ll have a lemon cheesecake cake that looks and tastes amazing.

Make the Cheesecake Layer: Preheat your oven to 325°F (163°C). Mix cream cheese and sugar until smooth, then add eggs and vanilla. Pour into a greased springform pan and bake for 40-45 minutes, or until the center is just set. Cool completely, then refrigerate for at least 2 hours.
Make the Lemon Cake Layers: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans. Cream butter and sugar until fluffy. Add eggs one at a time, followed by lemon juice, zest, and vanilla. Mix dry ingredients in a separate bowl, then alternate adding dry mixture and buttermilk to the wet ingredients. Divide batter evenly between pans and bake for 25-30 minutes. Cool completely.
Prepare the Lemon Buttercream: Beat butter until creamy, then gradually add powdered sugar. Mix in lemon juice, zest, and heavy cream until smooth and fluffy.
Assemble the Cake: Place one lemon cake layer on your serving plate. Spread a thin layer of frosting on top. Carefully place the cheesecake layer on top, followed by another thin layer of frosting. Add the second lemon cake layer. Frost the entire cake with the lemon buttercream, smoothing the sides and top.
Decorate: Finish with lemon slices, berries, or white chocolate shavings—whatever makes you smile.

Quick tip: Refrigerate the assembled cake for 30 minutes before slicing for cleaner layers.

My Best Tips & Techniques

Here’s everything I’ve learned from making this cake—and trust me, I’ve made it a lot.

Don’t rush the cooling process: Let the cheesecake and cake layers cool completely before assembling. Warm layers = melted frosting.
Use fresh lemons: The zest and juice from fresh lemons make a huge difference in flavor. Skip the bottled stuff.
Make ahead: Bake the cheesecake and cake layers a day ahead and store them in the fridge. Assemble and frost the next day for less stress.
Don’t skimp on frosting: A thick layer of frosting makes the cake look professional and adds extra flavor.
Use a sharp knife: When slicing, clean your knife between cuts for perfect layers.

Ways to Mix It Up

Once you’ve mastered the basic recipe, here are some fun variations to try:

Raspberry Lemon Cheesecake Cake: Add a layer of raspberry jam between the cheesecake and cake layers for a fruity twist.
Lemon Coconut Cake: Mix shredded coconut into the frosting and sprinkle more on top.
Chocolate Lemon Cake: Add a layer of chocolate ganache over the cheesecake before topping with the second cake layer.
Gluten-Free Option: Use a gluten-free baking mix instead of all-purpose flour. Works like a charm!

Pro tip: You can also make this into cupcakes—just layer cheesecake filling and lemon cake batter in cupcake liners and bake!

Serving Ideas & Storage

Here’s how I like to serve and store this lemon cheesecake cake:

Serving Suggestions:

Fancy Dessert: Serve chilled slices with a dollop of whipped cream and fresh berries.
Casual Coffee Pairing: A slice of this cake and a cup of tea or coffee is heaven.
Party Spread: Display the cake on a pretty stand—it’s guaranteed to impress.

Storage Instructions:

Refrigerator: Store in an airtight container for up to 5 days. The flavors actually get better after day one!
Freezer: Wrap slices individually in plastic wrap and freeze for up to 3 months. Thaw in the fridge or enjoy straight from the freezer for a chilled treat.

Pro tip: If you have leftovers, crumble the cake and cheesecake together and make lemon trifle cups!

Nutritional Info & Health Benefits

Here’s the honest truth: this cake isn’t “healthy,” but it’s absolutely worth the indulgence.

Per Slice	Calories	Protein	Carbs	Fat
Approximate	450	6g	60g	20g

Quick note: This cake is a great source of vitamin C from the lemons, and the cheesecake layer adds some calcium from the cream cheese. So hey, there’s that!

Final Thoughts

So there you have it—my best lemon cheesecake cake recipe. It’s zesty, moist, and just plain delicious. If you’re looking for a dessert that’s worthy of Pinterest fame, this is the one.

Every time I make this cake, it’s the highlight of the gathering. People always ask for the recipe, and now I hope you’ll make it your own. Add your own twist, experiment with flavors, and share it with someone you love.

If you try this recipe, let me know how it turns out! Drop a comment below or tag me on Instagram @yourhandle—I can’t wait to see your creations. Happy baking!

FAQs

Q: Can I make this cake the day before serving?

A: Absolutely! In fact, I recommend it. The flavors meld beautifully overnight, and it’s one less thing to stress about on party day.

Q: Can I use bottled lemon juice?

A: You can, but honestly, fresh lemon juice makes a huge difference in flavor. If possible, stick with fresh lemons.

Q: Can I make this into cupcakes?

A: Yes! Layer the cheesecake filling and lemon cake batter in cupcake liners and bake at 350°F for about 20-25 minutes.

Q: What if I don’t have buttermilk?

A: No problem! Just mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes.

Q: How do I know when the cheesecake is done baking?

A: The edges should be set, but the center will still jiggle slightly. It will firm up as it cools in the fridge.

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