Fluffy Lemon Cheesecake Cake

Here is my go-to lemon cheesecake cake recipe, combining the rich, creamy texture of classic cheesecake with light, fluffy cake layers and a fresh lemon flavor throughout.

This dessert has become my family’s most-asked-for celebration cake, especially during spring gatherings. I often make an extra one to keep in the fridge because it seems to disappear so quickly. Nothing beats a slice of lemony cheesecake cake with your morning coffee, if you ask me!

What Kind of Cream Cheese Should I Use?

For cheesecake, you’ll want to stick with full-fat block cream cheese – the kind that comes in a foil-wrapped brick, not the spreadable kind in a tub. Philadelphia is the go-to brand for most bakers, but any quality block cream cheese will work just fine. Make sure your cream cheese is softened to room temperature before mixing (about 30-60 minutes on the counter should do it), as this prevents lumps in your batter. If you’re in a rush, you can cut the cream cheese into cubes to speed up the softening process, but avoid microwaving it as this can affect the texture of your cheesecake.

Options for Substitutions

While some ingredients are crucial for this cheesecake cake, there are several substitutions you can try:

• Cream cheese: This is a must-use ingredient – stick to full-fat block cream cheese only. Tub versions or low-fat alternatives will make your cake runny and won’t set properly.
• Cake flour: No cake flour? Make your own by measuring 1 cup all-purpose flour, removing 2 tablespoons, and replacing with 2 tablespoons cornstarch. Sift this mixture twice before using.
• Buttermilk: You can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
• Sour cream: Full-fat Greek yogurt works well as a 1:1 replacement for sour cream in this recipe.
• Lemon flavoring: If you don’t have lemon flavoring, double the amount of fresh lemon zest and add an extra tablespoon of lemon juice. The taste will be more natural but slightly less intense.
• Vegetable oil: Any neutral-flavored oil like canola, sunflower, or grapeseed oil will work just fine here.

Watch Out for These Mistakes While Baking

The biggest challenge when making lemon cheesecake cake is working with ingredients at the wrong temperature – room temperature cream cheese, eggs, and butter are absolutely crucial for a smooth, lump-free batter that bakes evenly. Another common mistake is overmixing the cake batter once the flour is added, which can lead to a tough, dense cake instead of a light and tender crumb – mix just until the ingredients are combined. When it comes to baking the cheesecake layer, skipping the water bath can cause cracking and uneven baking, so always wrap your springform pan in foil and place it in a larger pan filled with hot water. For the best texture and flavor, resist the urge to rush the cooling process – allow both the cheesecake and cake layers to cool completely before assembling, and give the finished cake at least 4 hours (preferably overnight) in the refrigerator to set properly.

What to Serve With Lemon Cheesecake Cake?

This bright and creamy lemon cheesecake cake pairs perfectly with a cup of hot coffee or tea – I especially love it with Earl Grey or chamomile. Fresh berries make an excellent side, particularly raspberries or strawberries, which add a nice pop of color and complement the lemony flavor. If you’re serving this at a party, consider adding a small scoop of vanilla ice cream on the side, or keep it simple with a dollop of freshly whipped cream and a mint leaf for garnish. For an extra special touch, you could serve it with a drizzle of raspberry sauce or a spoonful of lemon curd on the plate.

Storage Instructions

Keep Fresh: This lemon cheesecake cake needs to be refrigerated due to the cream cheese filling and frosting. Place it in an airtight container or cover it well with plastic wrap, and it’ll stay fresh in the fridge for up to 5 days. The cake actually tastes even better on day 2 after the flavors have had time to meld together!

Freeze: You can freeze this cake either whole or in slices. Wrap it tightly in plastic wrap, then in aluminum foil, and pop it in the freezer for up to 3 months. Individual slices are great for when you need a quick dessert fix – just wrap them separately so you can thaw only what you need.

Thaw & Serve: When you’re ready to enjoy your frozen cake, let it thaw overnight in the refrigerator. Before serving, allow it to sit at room temperature for about 30 minutes – this brings out the best texture and flavor. Just remember that cream cheese frosting softens quickly at room temperature, so don’t leave it out too long!

Preparation Time	30-45 minutes
Cooking Time	65-75 minutes
Total Time	125-180 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4500-4800
• Protein: 60-70 g
• Fat: 300-320 g
• Carbohydrates: 500-520 g

Ingredients

• 2 packages cream cheese (8 oz each, totaling 453 grams) – full fat only, no reduced fat or tub versions. soften a bit.
• 1 cup granulated sugar (200g)
• 1/4 teaspoon salt
• 3 room temperature eggs
• 3 tablespoons all-purpose flour (23g)
• 3/4 cup sour cream (182g)
• 1 teaspoon lemon flavoring
• 1 1/2 sticks unsalted butter, softened to the point it dents when pressed (170g)
• 2 cups granulated sugar (400g)
• 3 large eggs
• 3 cups cake flour, spooned and leveled (342g) – substitute available in notes if needed.
• 2 teaspoons baking powder (8g)
• 1/2 teaspoon baking soda (3g)
• 1/2 teaspoon salt (3g)
• 1 1/4 cups buttermilk (296g) – alternative in notes if necessary
• 1/4 cup fresh lemon juice (57g)
• 1/4 cup vegetable oil (54g)
• 1 tablespoon lemon flavoring (10g)
• Zest from two lemons
• 2 sticks unsalted butter, slightly softened but cool (226g)
• 2 packages cream cheese (8 oz each, totaling 453 grams) – full fat only. so

Step 1: Prepare the Water Bath and Preheat the Oven

Place a 9×13 (or similar size) pan filled with one inch of water on a rack in the lower two-thirds of the oven, just below where your cheesecake will bake.

Preheat your oven to 300°F.

Step 2: Prepare the Cheesecake Batter

Line the bottom of a 9-inch springform pan with a circle of parchment paper.

In a mixing bowl, beat the softened cream cheese until smooth.

At a low speed, add sugar, salt, and flour to the cream cheese mixture.

Incorporate lemon extract and sour cream, continuing to mix at low speed until the mixture is smooth.

Add the eggs one at a time, mixing until well combined.

Step 3: Bake and Cool the Cheesecake

Pour the cheesecake batter into the prepared springform pan and place it on a rack above the pan of water in the oven.

Bake for 45 minutes; the cheesecake should be set with a slight jiggle.

Turn off the oven and leave the cheesecake inside for 30 more minutes with the oven door slightly open.

This helps prevent cracking.

Allow the cheesecake to cool on the countertop, then cover with foil and chill in the freezer for 2–3 hours, or refrigerate for 5–6 hours or overnight if time permits.

Step 4: Prepare the Lemon Cake Layers

Preheat the oven to 350°F, and grease and flour two 9×2 inch round pans.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest.

Set aside.

In another bowl, combine the buttermilk, oil, lemon extract, and lemon juice.

In your mixer bowl, beat the butter until smooth, then gradually add sugar and beat until light and fluffy.

Add the eggs one at a time.

Alternately add the dry flour mixture and the buttermilk mixture, beginning and ending with the dry ingredients.

Be careful not to overmix.

Divide the batter between the prepared cake pans and bake for 20-24 minutes until a toothpick inserted into the center comes out clean.

Let the cakes cool for 10 minutes before turning them out to cool completely.

Step 5: Prepare the Frosting

Cut butter into 1/2 inch slices and beat until smooth in your mixer bowl.

Add cream cheese pieces and beat until blended.

Mix in lemon extract and gradually add powdered sugar until well combined.

Keep chilled until use, and soften slightly by remixing before using if needed.

Avoid microwaving to soften.

Step 6: Assemble the Cake

Place the first lemon cake layer on a cake plate or pedestal and spread a thin layer of frosting over it.

Run a heated thin knife between the cheesecake and the side of its pan to prevent sticking.

Release the sides of the springform pan and invert the cheesecake onto the first cake layer, removing the bottom of the pan and parchment paper.

Spread another thin layer of frosting over the cheesecake layer.

Place the top lemon cake layer over the cheesecake.

If the cheesecake is wider than the lemon cake, trim any excess with a hot knife.

Step 7: Frost and Finish the Cake

Frost the assembled cake with the remaining frosting.

If the frosting becomes too soft or the layers begin to slide, chill the cake in the freezer for 15 minutes to firm up.

You can also chill the frosting as needed.

Enjoy your layered lemon cheesecake cake!