Creamy Lemon Cheesecake Cake with Cream Cheese Frosting

Imagine taking the tangy, velvety smoothness of a lemon cheesecake and marrying it with the fluffy, tender crumb of a homemade cake—then draping the whole thing in a luscious cream cheese frosting. That’s exactly what we’re doing here. This dessert is the definition of indulgence: a bright pop of citrus, a silky cheesecake layer, and the kind of frosting that makes you sneak an extra swipe from the bowl.

It’s the showstopper you bring when you want people to talk about “that cake” for weeks after. Whether it’s Easter, a bridal shower, or just a Tuesday that needs a little sunshine, this beauty delivers.

Why You’ll Love This Creamy Lemon Cheesecake Cake with Cream Cheese Frosting
Two desserts in one. A cheesecake layer tucked between lemon cake? Yes, please.

Fresh citrus flavor. The lemon is bright but not overpowering.

Creamy, dreamy frosting. A soft, tangy cream cheese frosting that pairs perfectly with the lemon.

Perfect for celebrations. This cake looks and tastes like it came from a bakery.

Chef’s Pro Tips for Perfect Results
Use room temperature ingredients for both the cake and frosting to avoid lumps.

Wrap and chill the cheesecake layer before assembling—it makes stacking much easier.

Zest first, juice second when working with lemons for maximum flavor.

Don’t overbake—keep the cake layers moist so the texture pairs beautifully with the cheesecake.

Ingredients
For the Cheesecake Layer

1. 16 oz cream cheese, softened
2. 1/2 cup granulated sugar
3. 2 large eggs
4. 1/3 cup sour cream
5. 1 teaspoon vanilla extract
   For the Lemon Cake Layers
6. 2 1/2 cups all-purpose flour
7. 2 1/2 teaspoons baking powder
8. 1/2 teaspoon salt
9. 3/4 cup unsalted butter, softened
10. 1 3/4 cups granulated sugar
11. 4 large eggs
12. 2 tablespoons lemon zest
13. 1/4 cup fresh lemon juice
14. 1 cup whole milk
    For the Cream Cheese Frosting
15. 8 oz cream cheese, softened
16. 1/2 cup unsalted butter, softened
17. 4 cups powdered sugar
18. 1 teaspoon vanilla extract
19. 1–2 tablespoons milk or cream (as needed for consistency)
    Instructions
    Step 1 – Make the Cheesecake Layer
    Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper. Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing just until combined. Mix in sour cream and vanilla. Pour into pan, bake 35–40 minutes until set. Cool completely, then chill.

Step 2 – Bake the Lemon Cake Layers
Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. Whisk together flour, baking powder, and salt. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then lemon zest and juice. Mix in dry ingredients alternately with milk, starting and ending with dry. Divide batter into pans and bake 25–30 minutes. Cool completely.

Step 3 – Make the Frosting
Beat cream cheese and butter until smooth. Add powdered sugar gradually, then vanilla. Thin with milk or cream to desired consistency.

Step 4 – Assemble the Cake
Place one lemon cake layer on your serving plate. Add the chilled cheesecake layer, then top with the second cake layer. Frost generously with cream cheese frosting.

Texture & Flavor Secrets
The magic is in the contrast—soft lemon cake meets creamy cheesecake, tied together with the tang of the frosting. The lemon zest brings brightness, while the cheesecake offers richness, creating a dessert that’s indulgent but never heavy.

How to Serve Creamy Lemon Cheesecake Cake
With fresh berries for a burst of color and flavor.

Alongside hot tea or a chilled glass of lemonade.

As the centerpiece for a dessert table.

Creative Leftover Transformations
Cake Parfaits: Layer cake chunks with whipped cream and berries in glasses.

Cake Pops: Mix leftover cake with frosting, roll, and dip in white chocolate.

Mini Trifles: Perfect for portion control (or lack thereof).

Additional Tips
Chill before slicing for neat layers.

Use a serrated knife for clean cuts.

Garnish with thin lemon slices or curls of zest for extra flair.

Make It a Showstopper (Presentation Ideas)
Frost with rustic swirls and top with edible flowers.

Garnish with candied lemon peel for elegance.

Serve on a cake stand for height and drama.

FAQ’s
Can I make the cheesecake layer ahead? Yes, up to 2 days ahead.

Can I use bottled lemon juice? Fresh is best for flavor.

Can I freeze this cake? Yes, freeze before frosting for best results.

How do I keep my cake moist? Don’t overbake and store covered.

Can I use lemon extract? You can, but zest and juice give better flavor.

Can I make it gluten-free? Yes, swap with a good 1:1 gluten-free flour.

What’s the best frosting alternative? Lemon buttercream works well.

Can I make mini versions? Yes, bake in smaller pans or as cupcakes.

How long will it last in the fridge? About 4–5 days.

Can I skip the cheesecake layer? You can, but you’ll miss that special touch.

Conclusion
This Creamy Lemon Cheesecake Cake with Cream Cheese Frosting isn’t just dessert—it’s an experience. The moment your fork cuts through the tender lemon cake, silky cheesecake, and tangy frosting, you’ll understand why this is a keeper. Bright, decadent, and impossible to resist, it’s the cake you’ll be asked to make again and again.

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