Introduction:
If you love the bright, refreshing flavor of lemon and the creamy indulgence of cheesecake, this Lemon Cheesecake Layer Cake is the ultimate dessert for you! This recipe combines two favorites — a moist lemon cake and a silky cheesecake layer — to create a show-stopping treat that’s perfect for any special occasion or summer gathering. With its soft, fluffy texture and tangy-sweet lemon frosting, each bite bursts with sunshine and pure happiness. Whether you’re serving it at a party or enjoying it with a cup of tea, this cake is guaranteed to impress.
🍰 Lemon Cheesecake Layer Cake Recipe
Ingredients:
For the Lemon Cake Layers:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
For the Lemon Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup unsalted butter, softened
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 4 cups powdered sugar (sifted)
Instructions:
1. Prepare the Cheesecake Layer:
Preheat your oven to 325°F (160°C). Line an 8-inch round cake pan with parchment paper.
Beat cream cheese and sugar until smooth. Add eggs one at a time, followed by sour cream, vanilla, and flour. Pour the batter into the pan and bake for about 45–50 minutes, until set. Let it cool completely, then chill in the fridge.
2. Bake the Lemon Cake Layers:
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a bowl, whisk flour, baking powder, baking soda, and salt.
In another large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla.
Alternate adding dry ingredients and buttermilk, beginning and ending with the dry mix.
Divide batter evenly between pans and bake for 25–30 minutes. Cool completely.
3. Make the Frosting:
Beat cream cheese and butter until creamy. Add lemon zest, juice, and gradually mix in powdered sugar until smooth and fluffy.
4. Assemble the Cake:
Place one lemon cake layer on a serving plate. Add the chilled cheesecake layer on top.
Spread a thin layer of frosting, then top with the second lemon cake layer.
Frost the entire cake with lemon cream cheese frosting and chill before serving for best texture.
🍋 Conclusion:
This Lemon Cheesecake Layer Cake is a true celebration of flavor — light, tangy, and irresistibly creamy. It’s perfect for birthdays, holidays, or any day that needs a little sunshine! Serve it chilled for a refreshing twist, and watch your guests fall in love with every bite.