Dreamy Lemon Cheesecake Cake with Cream Cheese Frosting

This Dreamy Lemon Cheesecake Cake brings together the richness of a velvety baked cheesecake and the bright, tender freshness of lemon cake layers, all wrapped in a luscious lemon cream cheese frosting. Each component adds its own texture and depth: the cheesecake layer offering cool, smooth creaminess; the lemon cake providing soft, fragrant crumb; and the frosting tying everything together with tangy sweetness. Because this cake features multiple chilled and baked layers, allowing proper mixing, baking, and resting time is essential. Following the steps carefully ensures a stable, beautifully stackable dessert with clean layers and vibrant citrus flavour throughout.

Ingredients

For the Cheesecake Layer:

2 (8 oz) packages full-fat cream cheese, slightly softened (453g total)
1 cup (200g) granulated sugar
¼ teaspoon salt
3 large eggs, room temperature
3 tablespoons (23g) all-purpose flour
¾ cup (182g) sour cream
1 teaspoon lemon extract

For the Lemon Cake Layers:

1½ sticks (170g) unsalted butter, softened
2 cups (400g) granulated sugar
3 large eggs
3 cups (342g) cake flour, spooned and leveled
2 teaspoons (8g) baking powder
½ teaspoon (3g) baking soda
½ teaspoon (3g) salt
1¼ cups (296g) buttermilk
¼ cup (57g) fresh lemon juice
¼ cup (54g) vegetable oil
1 tablespoon (10g) lemon extract
Zest of 2 lemons

For the Lemon Cream Cheese Frosting:

2 sticks (226g) unsalted butter, slightly softened
2 (8 oz) packages full-fat cream cheese, very slightly softened (453g total)
1 teaspoon lemon extract
Zest of 1 lemon (optional)
Yellow gel food coloring (optional)
6 to 6½ cups (690–747g) powdered sugar, or as needed

Directions

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