Name: Rich & Moist Lemon Cheesecake Cake
Prep time: 1 h
Cook time: 1 h 15 min
Total time: PT-488130H8M45S
Cuisine: American
Ingredients: For the Cheesecake Layer: 2 (8 oz) packages cream cheese, softened; 1 cup granulated sugar; ¼ teaspoon salt; 3 large eggs; 3 tablespoons all-purpose flour; ¾ cup sour cream; 1 teaspoon lemon extract; For the Lemon Cake Layers: 1½ sticks (about 170 g) unsalted butter, softened; 2 cups sugar; 3 eggs; 3 cups cake flour; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1¼ cups buttermilk; ¼ cup lemon juice; ¼ cup vegetable oil; 1 tablespoon lemon extract; Zest of two lemons; For the Lemon Cream Cheese Frosting: 2 sticks (226 g) unsalted butter, cool; 2 (8 oz) packages cream cheese, softened slightly; 1 teaspoon lemon extract; Optional: zest of 1 lemon; 6 to 6½ cups powdered sugar

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I fall head over heels for this dessert—it’s a luminous, layered delight where tangy lemon cake surrounds a velvety cheesecake center, all cloaked in luscious frosting. It’s indulgent, refreshing, and perfect for special celebrations when I want to treat myself and others to something unforgettable. Rich & Moist Lemon Cheesecake Cake

Why I’ll Love This Recipe

I love how this cake delivers triple the pleasure: moist lemon cake layers, creamy cheesecake, and zesty frosting. I feel the bright lemon flavor in every bite, yet it’s balanced by rich, silky cheesecake. I also appreciate how it looks so elegant—ideal for gathering around with family or close friends.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cheesecake Layer:
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- ¼ teaspoon salt
- 3 large eggs
- 3 tablespoons all-purpose flour
- ¾ cup sour cream
- 1 teaspoon lemon extract
For the Lemon Cake Layers:
- 1½ sticks (about 170 g) unsalted butter, softened
- 2 cups sugar
- 3 eggs
- 3 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups buttermilk
- ¼ cup lemon juice
- ¼ cup vegetable oil
- 1 tablespoon lemon extract
- Zest of two lemons
For the Lemon Cream Cheese Frosting:
- 2 sticks (226 g) unsalted butter, cool
- 2 (8 oz) packages cream cheese, softened slightly
- 1 teaspoon lemon extract
- Optional: zest of 1 lemon
- 6 to 6½ cups powdered sugar

Directions

Cheesecake Layer
I preheat the oven and place a pan of water on the bottom rack. I line a 9-inch springform pan with parchment. I beat cream cheese until smooth, mix in sugar, salt, and flour, then add sour cream, lemon extract, and eggs. I bake for about 45 minutes, turn off the oven, leave the cheesecake inside for 30 minutes with the door slightly open, and then chill until firm.
Lemon Cake Layers
I preheat the oven, grease two 9-inch cake pans, and mix the dry ingredients (flour, baking powder, baking soda, salt, zest). In another bowl, I whisk the wet ingredients (buttermilk, oil, lemon juice, extract). I cream butter and sugar until fluffy, add eggs, then alternate adding the dry and wet mixtures. I bake at 350°F for 20–24 minutes and let the layers cool completely.
Assemble the Cake
I place one cake layer on my serving plate, spread a thin frosting layer, then carefully invert the chilled cheesecake on top. I add frosting to help it stick, then top with the second cake layer.
Frosting & Decorate
I beat the butter and cream cheese until smooth with lemon extract, then gradually blend in powdered sugar until creamy. I frost the cake generously and, if I want, decorate with lemon slices, zest, or piped swirls.

Servings and Timing

Servings: about 15 slices
Timing:
- Cheesecake bake and cool: 45 min bake + 30 min in oven + several hours or overnight to chill
- Cake layers: 20–24 min bake plus cooling time
- Assembly and frosting: about 1 hour

Variations

I switch to Meyer lemons for a sweeter, more floral citrus flavor.
I freeze the cheesecake layer before assembling for easier handling.
I use extra zest in the frosting for a bolder lemon punch.
I sometimes add a thin layer of lemon curd between the cheesecake and cake for extra tang.

Storage / Reheating

I store the cake in an airtight container in the fridge for 3–4 days.
For longer storage, I freeze the frosted cake by wrapping it well and keeping it up to 2 months. I thaw overnight in the fridge before serving.

FAQs

What if my cheesecake cracks?

I avoid cracks by baking in a water bath and letting it cool gradually in the oven.

Can I make this cake in stages ahead of time?

Yes. I often bake the cheesecake layer the day before and store it in the fridge or freezer, then bake the cake layers the next day for assembly.

Can I use boxed cake mix instead of scratch?

Yes, a boxed lemon cake mix works fine if I want to save time.

How do I get clean cake slices?

I chill the cake well before slicing, wipe the knife between cuts, and dip it in warm water for smooth edges.

Can I omit lemon extract or substitute citrus?

Yes, I use more zest and juice for natural lemon flavor or try other citrus fruits like orange or lime.

Conclusion

I love making this Rich & Moist Lemon Cheesecake Cake because it’s a true showstopper—bright, creamy, and indulgent all in one. The layers come together in a way that makes every bite feel like a celebration. It’s worth every step, and I always look forward to sharing it with people I care about.