Name: Moist Lemon Cheesecake Cake
Prep time: 30 min
Cook time: 1 h 50 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 box lemon cake mix (or equivalent homemade lemon cake batter); 3 eggs (for cake mix); 1/2 cup oil (for cake mix); 1 cup water (for cake mix); 16 oz cream cheese, softened; 1/2 cup granulated sugar; 2 eggs (for cheesecake); 1 tsp vanilla extract; 1/2 cup sour cream; 1 tbsp lemon zest; 2 tbsp lemon juice; 1 cup powdered sugar (for glaze); 2-3 tbsp lemon juice (for glaze)

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This moist lemon cheesecake cake brings together two beloved desserts in one irresistible treat. It features layers of tender lemon cake sandwiched with a creamy cheesecake center and finished with a luscious lemon glaze. It’s tangy, rich, and the perfect blend of textures and flavors.

Why You’ll Love This Recipe

I love how this cake combines the bright citrus flavor of lemon with the creamy decadence of cheesecake. The contrast between the fluffy cake and the dense cheesecake layer is delightful in every bite. It’s a showstopper dessert that’s perfect for spring gatherings, holidays, or any day I’m craving something extra special.

Ingredients

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

lemon cake mix (or homemade lemon cake batter)
eggs
oil
water
cream cheese
sugar
vanilla extract
sour cream
lemon zest
lemon juice
powdered sugar (for the glaze)

Directions

I start by preheating the oven to 325°F and greasing a springform pan or deep cake pan.
Then I prepare the cheesecake layer: beat the cream cheese until smooth, mix in sugar, eggs, vanilla, sour cream, and lemon zest until everything is creamy and well combined.
I pour the cheesecake mixture into the prepared pan and bake for about 45–50 minutes, or until set. Once done, I let it cool completely and chill in the fridge for at least 2 hours.
For the cake, I prepare the lemon cake batter according to the package instructions or my favorite homemade recipe.
I pour half of the cake batter into a greased 9-inch cake pan, gently place the chilled cheesecake layer on top, and then cover with the remaining cake batter.
I bake the assembled cake at 350°F for about 50–60 minutes, checking for doneness with a toothpick.
Once cooled, I drizzle a glaze made from lemon juice and powdered sugar over the top before serving.

Servings and timing

This cake serves 12 and takes about 2 hours and 30 minutes from start to finish, including baking and chilling time. Preparation takes around 30 minutes, and baking both layers takes roughly 1 hour and 50 minutes in total.

Variations

I sometimes add fresh blueberries or raspberries between the cake and cheesecake layers for a fruity surprise. For a richer twist, I’ve also used lemon curd between layers. If I want to go lighter, I reduce the amount of glaze or skip it entirely for a more subtle finish.

Storage/reheating

I store leftovers in the refrigerator, tightly covered, for up to 5 days. For longer storage, I freeze individual slices wrapped in plastic wrap and foil. When I want a piece, I let it thaw overnight in the fridge. I don’t reheat this cake—it's best served chilled or at room temperature.

FAQs

How do I keep the cheesecake layer from sinking into the cake?

I make sure the cheesecake is fully chilled and firm before layering it between the cake batter. That helps it hold its shape during baking.

Can I use a homemade lemon cake instead of a mix?

Yes, I often use my own lemon cake recipe for a more personalized flavor. Just make sure the batter has a similar consistency to standard box mixes.

What’s the best pan to use for this recipe?

I prefer a springform pan for easy removal, especially when working with a cheesecake layer. A deep 9-inch round cake pan also works if I line it well.

Can I make this cake ahead of time?

Absolutely. I usually bake it a day in advance and let it chill overnight. It actually tastes better the next day as the flavors meld together.

What kind of glaze works best?

I keep it simple with a powdered sugar and lemon juice glaze, but I’ve also used a cream cheese glaze when I want something extra indulgent.

Conclusion

This moist lemon cheesecake cake is the ultimate dessert for lemon lovers. I enjoy the way the creamy cheesecake complements the zesty cake layers, making each slice a perfect mix of sweet and tangy. Whether I’m celebrating a special occasion or just want to treat myself, this cake always delivers.

Moist Lemon Cheesecake Cake

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Author: Sue
Prep Time: 30 minutes
Cook Time: 1 hour 50 minutes
Total Time: 2 hours 30 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

This moist lemon cheesecake cake combines layers of tangy lemon cake and rich, creamy cheesecake, topped with a sweet lemon glaze. It's a show-stopping dessert perfect for any special occasion.

Instructions

Preheat oven to 325°F and grease a springform or deep cake pan.
Prepare cheesecake layer: beat cream cheese until smooth, then mix in sugar, 2 eggs, vanilla, sour cream, and lemon zest until fully combined.
Pour cheesecake mixture into the prepared pan and bake for 45–50 minutes or until set. Let cool completely and chill for at least 2 hours.
Preheat oven to 350°F. Prepare lemon cake batter according to package directions or your homemade recipe.
Grease a 9-inch cake pan and pour in half of the lemon cake batter.
Carefully place the chilled cheesecake layer over the batter, then cover with remaining cake batter.
Bake the assembled cake for 50–60 minutes, or until a toothpick comes out clean. Let cool completely.
Mix powdered sugar and lemon juice to make glaze, then drizzle over the cooled cake before serving.