Description
This Lemon Cheesecake Cake combines moist lemon cake and creamy cheesecake in one showstopping dessert. It’s easy to make in just five steps and perfect for celebrations or a special treat at home.
Ingredients
Scale
- 2 cups (250g) all-purpose flour (or use gluten-free 1:1 baking flour for GF option)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon lemon zest (about 1 large lemon)
- 1/4 cup (60ml) fresh lemon juice
- 1/2 cup (120ml) sour cream or plain Greek yogurt
- 1 teaspoon pure vanilla extract
- 8 oz (225g) cream cheese, softened (full-fat preferred)
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon lemon zest
- 1 teaspoon pure vanilla extract
- 1 cup (120g) powdered sugar (for glaze, optional)
- 2–3 tablespoons fresh lemon juice (for glaze, optional)
- 1 teaspoon lemon zest (for glaze, optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, beat the softened butter and sugar until light and fluffy (about 2–3 minutes). Add eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, sour cream (or yogurt), and vanilla extract. Gradually add the dry ingredients to the wet, mixing just until combined.
- In a separate bowl, beat cream cheese until smooth and creamy. Add sugar, egg, lemon zest, and vanilla; mix until silky.
- Pour half the lemon cake batter into the prepared pan and smooth it out. Dollop the cheesecake filling over the batter, then gently spread it, leaving a little border. Add remaining cake batter on top. Using a butter knife, swirl the cheesecake layer into the cake batter with a few gentle figure-eight motions.
- Bake in the preheated oven for 45–55 minutes. The cake should be golden and a toothpick inserted into the cake (not cheesecake) comes out mostly clean. If browning too quickly, tent with foil at the 35-minute mark. Remove from oven, cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. For the glaze (optional), whisk powdered sugar, lemon juice, and zest until smooth, then drizzle over cooled cake.
Notes
For best results, use room temperature ingredients. Don’t overmix the batter to keep the cake tender. Swirl the cheesecake layer gently for defined layers. The cake can be made gluten-free or dairy-free with simple swaps. Store leftovers in the fridge for up to 5 days or freeze individual slices. The cake is naturally nut-free unless you add almond flour.
- Prep Time: 20 minutes
- Cook Time: 45–55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 26
- Sodium: 220
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 38
- Fiber: 1
- Protein: 6
Keywords: lemon cheesecake cake, lemon cake, cheesecake layer cake, celebration dessert, easy lemon cake, spring dessert, birthday cake, gluten-free option, dairy-free option