Description
Creamy Lemon Cheesecake Cake with Cream Cheese Frosting is a decadent dessert that combines layers of moist lemon cake with a rich, tangy cheesecake center, all topped with a luscious cream cheese frosting. Perfect for special occasions or whenever you want an indulgent treat.
Ingredients
Scale
- 1 box lemon cake mix (plus ingredients listed on the box: eggs, oil, water)
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 8 oz cream cheese, softened (for frosting)
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tablespoons milk
- 1 teaspoon vanilla extract (for frosting)
- 1 tablespoon lemon zest (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and one 9-inch springform pan.
- Prepare the lemon cake batter according to package instructions. Divide evenly between the two round cake pans and bake for 25–30 minutes or until a toothpick comes out clean. Let cool completely.
- For the cheesecake layer, beat 16 oz cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition. Stir in vanilla, lemon zest, and lemon juice.
- Pour cheesecake batter into the springform pan and bake for 45–50 minutes, or until the center is set. Cool completely, then chill for at least 4 hours.
- For the frosting, beat 8 oz cream cheese and butter until creamy. Gradually add powdered sugar, then vanilla, lemon zest, and milk until smooth and spreadable.
- Assemble by placing one lemon cake layer on a serving plate, topping with the cheesecake layer, then the second cake layer. Frost the top and sides with cream cheese frosting.
- Refrigerate until ready to serve for best texture and flavor.
Notes
- Chill the cheesecake overnight for the best stability when layering.
- Garnish with lemon slices or zest for a beautiful presentation.
- Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 48g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 115mg
Keywords: lemon cheesecake cake, lemon cake with cream cheese frosting, layered cheesecake cake