Creamy Lemon Cheesecake Cake with Cream Cheese Frosting – Bright, Tangy & Decadent

If you love bold citrus flavor and rich, creamy desserts, this Creamy Lemon Cheesecake Cake with Cream Cheese Frosting is the ultimate show-stopping treat. With layers of moist lemon cake and smooth cheesecake, all wrapped in luscious cream cheese frosting, this dessert delivers the perfect balance of sweet and tangy in every bite.

It’s elegant enough for celebrations yet simple enough to make at home.

Why You’ll Love This Lemon Cheesecake Cake

Bright, fresh lemon flavor
Creamy cheesecake center
Soft, moist cake layers
Rich and tangy cream cheese frosting
Perfect for birthdays, holidays, or spring gatherings

Ingredients

For the Cheesecake Layer:

16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

For the Lemon Cake:

2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 tablespoon lemon zest
¼ cup fresh lemon juice
1 cup buttermilk

For the Cream Cheese Frosting:

8 oz cream cheese, softened
½ cup unsalted butter, softened
3–4 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice (optional for extra tang)

Preparation

1. Bake the Cheesecake Layer

Preheat oven to 325°F (160°C). Beat cream cheese and sugar until smooth. Add eggs and vanilla, mixing just until combined. Pour into a greased 9-inch round pan and bake for 35–40 minutes. Cool completely, then chill.

2. Prepare the Lemon Cake

Preheat oven to 350°F (175°C). In a bowl, whisk flour, baking powder, and salt. In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in lemon zest and juice. Alternate adding dry ingredients and buttermilk. Divide batter between two greased 9-inch pans and bake 25–30 minutes. Cool completely.

3. Make the Frosting

Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Mix until creamy and fluffy.

4. Assemble the Cake

Place one lemon cake layer on a serving plate. Add the chilled cheesecake layer on top. Place the second lemon cake layer over the cheesecake. Frost the entire cake with cream cheese frosting.

5. Chill Before Serving

Refrigerate for at least 1 hour before slicing for clean layers.

Tips for the Best Lemon Cheesecake Cake

Use fresh lemon juice and zest for the brightest flavor.
Chill the cheesecake layer before assembling to prevent sliding.
Don’t overmix the batter to keep the cake tender.
Garnish with lemon slices or zest curls for a beautiful finish.

Storage

Store covered in the refrigerator for up to 5 days. Allow to sit at room temperature for 15–20 minutes before serving.

Final Thoughts

This Creamy Lemon Cheesecake Cake with Cream Cheese Frosting is rich, refreshing, and absolutely unforgettable. The tangy lemon cake combined with smooth cheesecake and silky frosting creates a dessert that’s both indulgent and beautifully balanced.