Name: Rich & Moist Lemon Cheesecake Cake
Prep time: 30 min
Cook time: 1 h
Total time: PT-489234H6M12S
Cuisine: American
Ingredients: 16 oz cream cheese, softened; 1 cup granulated sugar; 4 large eggs; 2 tsp vanilla extract; 2 tbsp lemon zest; 2 1/2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 3/4 cup butter, softened; 1 cup granulated sugar (for cake); 1/2 cup buttermilk; 1/4 cup fresh lemon juice; Powdered sugar, for dusting or glaze (optional)

This Rich & Moist Lemon Cheesecake Cake is the ultimate dessert fusion—creamy cheesecake baked right into a fluffy lemon cake. It brings together the zesty brightness of lemon and the rich, velvety texture of cheesecake, creating a slice of heaven in every bite. It’s the kind of cake I make when I want to impress without the need for fancy decoration.

Why You’ll Love This Recipe

I love this recipe because it delivers a beautiful contrast in textures and flavors—light, citrusy lemon cake layered with rich, creamy cheesecake. It’s perfect for birthdays, special occasions, or whenever I want a dessert that stands out. Plus, I can make it ahead of time and chill it, which makes entertaining so much easier.

Ingredients

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

Cream cheese
Granulated sugar
Eggs
Vanilla extract
Lemon zest
All-purpose flour
Baking powder
Baking soda
Salt
Butter
Buttermilk
Fresh lemon juice
Powdered sugar (for optional glaze or dusting)

Directions

I start by preheating my oven and greasing a springform pan. Then, I make the cheesecake layer by beating cream cheese, sugar, eggs, and vanilla until smooth. I bake this layer first and let it cool.
Next, I prepare the lemon cake batter. I cream together butter and sugar, then add eggs, lemon zest, and lemon juice. I mix the dry ingredients in a separate bowl and alternate adding them with buttermilk to the batter.
To assemble, I place the cooled cheesecake layer between two layers of lemon cake batter or simply pour the lemon batter over the baked cheesecake layer, depending on the version I'm making.
I bake until a toothpick inserted comes out clean and the top is golden. After it cools, I chill the cake to set all the layers perfectly.
Sometimes I dust the top with powdered sugar or drizzle a light lemon glaze before serving.

Servings and timing

This cake makes about 12 servings. It takes roughly 30 minutes to prep and 1 hour to bake, plus a few hours for chilling and setting properly. I usually make it the day before I plan to serve it so the flavors meld together beautifully.

Variations

I sometimes swirl raspberry preserves into the cheesecake layer for a fruity twist.
For a more intense lemon flavor, I use lemon extract in both the cake and cheesecake layers.
If I want a lighter version, I use Greek yogurt instead of some of the cream cheese.

storage/reheating

I keep the cake refrigerated in an airtight container for up to 5 days. If I want to serve it warm, I microwave individual slices for 15–20 seconds. It also freezes well—I wrap it tightly and store it for up to 2 months, letting it thaw overnight in the fridge before serving.

FAQs

How do I prevent the cheesecake layer from cracking?

I let it cool slowly in the oven with the door slightly open, which helps avoid sudden temperature changes that cause cracks.

Can I make this cake gluten-free?

Yes, I substitute a 1:1 gluten-free flour blend for the all-purpose flour, and it works well in both the cheesecake and cake layers.

What kind of lemons should I use?

I always use fresh lemons for the best flavor—Meyer lemons if I want a slightly sweeter, more floral taste.

Can I use store-bought cheesecake?

It’s possible, but the texture may not be the same. I prefer baking the cheesecake myself to make sure it holds up during assembly and baking.

How do I know when the cake is done?

I look for a golden top and gently shake the pan—the center should not jiggle much. A toothpick inserted into the cake (not the cheesecake) should come out clean.

Conclusion

This Rich & Moist Lemon Cheesecake Cake is a crowd-pleaser that’s worth every step. I love how the tangy lemon and creamy cheesecake come together so perfectly. It’s elegant enough for celebrations but easy enough for any weekend baking adventure. If I want a show-stopping dessert, this cake never lets me down.