Lemon Cheesecake Cake Recipe – Best Easy Spring Dessert Ideas

Name: Lemon Cheesecake Cake
Prep time: 20 min
Cook time: PT-488265H15M23S
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 ¾ cups (220g) all-purpose flour (or 1:1 gluten-free blend); 1 ½ tsp baking powder; ¼ tsp salt; ½ cup (113g) unsalted butter, softened; 1 cup (200g) granulated sugar; 2 large eggs, room temperature; 1 tbsp lemon zest (about 2 lemons); ½ cup (120ml) whole milk (or dairy-free milk); ¼ cup (60ml) fresh lemon juice; 1 tsp vanilla extract; 8 oz (225g) cream cheese, softened; ⅓ cup (65g) granulated sugar; 1 large egg, room temperature; 2 tbsp (30ml) lemon juice; 1 tsp vanilla extract; 1 cup (120g) powdered sugar, sifted; 2–3 tbsp (30–45ml) lemon juice; 1 tsp lemon zest (optional)

By:

Mala

September 4, 2025

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The moment you zest a fresh lemon, the whole kitchen comes alive—bright, tangy, and bursting with springtime energy. Honestly, nothing says “hello, sunshine” quite like this irresistible lemon cheesecake cake. I still remember the first time I baked it: my windows were open, the birds were singing, and the scent of citrus and vanilla made the whole house smell like pure happiness.

This lemon cheesecake cake recipe combines two classics: the cloud-like softness of lemon cake and the creamy richness of cheesecake. It’s the kind of dessert you pull out for special occasions—or, let’s face it, when you need a little pick-me-up on a random Tuesday. Over the years, I’ve tinkered with this recipe more times than I can count, tweaking the ratio of lemon zest to juice, swapping flours, and even testing it as gluten-free (you know I can’t help myself).

Why do I keep coming back to this lemon cheesecake cake? Simple. It’s a showstopper that’s surprisingly easy to whip up. It’s the sort of thing you bring to a family brunch, and everyone thinks you spent all day in the kitchen. Plus, it’s perfect for spring—when you want something light, fresh, and just sweet enough to satisfy. If you love baking with bright flavors and crave that creamy, tangy bite, this is the cake for you.

I’ve baked it for Easter, Mother’s Day, and even just to celebrate the first daffodil blooming in the yard. So whether you’re a seasoned baker or just getting started, trust me: this is one lemon cheesecake cake you’ll want to make again and again.

Why You’ll Love This Lemon Cheesecake Cake Recipe

Quick & Easy: You don’t need a culinary degree or fancy gadgets. The batter comes together in under 20 minutes, and the rest is hands-off oven time. Perfect for those “oh no, I forgot dessert!” moments.
Simple Ingredients: Most of what you need is likely already in your kitchen—think flour, sugar, eggs, cream cheese, and a few juicy lemons.
Perfect for Spring Gatherings: Whether it’s brunch, Easter, or a backyard picnic, this cake is the ultimate spring dessert. The vibrant lemon flavor just screams fresh start.
Crowd-Pleaser: I’ve never seen leftovers when I bring this to a party. Kids, grandparents, picky eaters—everyone goes in for seconds.
Unbelievably Delicious: The contrast between soft, zesty cake and creamy cheesecake is just… wow. There’s a reason this recipe gets requested all. the. time.

What truly sets this lemon cheesecake cake recipe apart? For starters, I blend the cheesecake filling until super smooth—it practically melts into the batter, giving you that perfect swirl in every bite. The lemon flavor is layered in: zest in the cake, juice in the cheesecake, and a tangy lemon glaze on top. It’s not just a “hint” of lemon; it’s the full, sunny experience.

I’ve tested this recipe in multiple ovens, at different altitudes, and even with vegan cream cheese. (Spoiler: it’s still amazing.) The structure is sturdy enough for easy slicing, but the crumb is delicate and moist. This cake isn’t just good—it’s the kind you dream about, the kind that makes you pause and savor. If you want to impress with zero stress, or just want a slice of spring on your plate, give this a try. You’ll see why it’s my go-to for any and every occasion.

Ingredients Needed for Lemon Cheesecake Cake

This recipe uses fresh, everyday ingredients to create bold, memorable flavors—no need for a specialty grocery run. Here’s what you’ll need for the ultimate lemon cheesecake cake:

For the Lemon Cake:
- 1 ¾ cups (220g) all-purpose flour (for gluten-free, use a 1:1 gluten-free blend)
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (113g) unsalted butter, softened (adds richness and moisture)
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 tbsp lemon zest (about 2 lemons; organic recommended if possible)
- ½ cup (120ml) whole milk (dairy-free milk works too!)
- ¼ cup (60ml) fresh lemon juice (the real deal; bottled just isn’t the same)
- 1 tsp vanilla extract
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened (full-fat for best texture; I like Philadelphia)
- ⅓ cup (65g) granulated sugar
- 1 large egg, room temperature
- 2 tbsp (30ml) lemon juice
- 1 tsp vanilla extract
For the Lemon Glaze:
- 1 cup (120g) powdered sugar, sifted
- 2–3 tbsp (30–45ml) lemon juice (adjust for consistency)
- 1 tsp lemon zest (optional, for extra zing)

Ingredient Tips: Use fresh lemons for both zest and juice—the flavor just pops more. If you’re dairy-free, swap the cream cheese and butter for plant-based alternatives (I’ve tried Miyoko’s and it works). For the flour, King Arthur’s gluten-free blend is my favorite. And honestly, if you want a more subtle lemon flavor, dial back the zest just a tad. You can even toss in a few poppy seeds for some crunch!

Let’s be real—if you’re missing one ingredient, don’t panic. I’ve made this with yogurt instead of milk, and even subbed orange for lemon in a pinch. It’s a forgiving recipe, so don’t stress the small stuff.

Equipment Needed

9-inch (23cm) springform pan: This is key for easy release and a pretty cake. If you don’t have one, a regular 9-inch cake pan works—just line it well with parchment and leave an overhang for lifting.
Electric mixer or stand mixer: Makes whipping the cheesecake filling a breeze. A sturdy whisk and some elbow grease will do in a pinch.
Mixing bowls: At least two—one for cake batter, one for cheesecake filling.
Zester or microplane: For getting those fragrant lemon oils. A fine grater works if you don’t have a zester.
Measuring cups and spoons: Accurate measuring means a consistent cake every time.
Rubber spatula: For scraping bowls clean—waste not, want not!
Parchment paper: Makes removing the cake so much easier (especially if you’re skipping the springform).
Wire rack: For cooling the cake evenly—though I’ve absolutely used my stovetop grates in a pinch.

If you’re on a budget, don’t sweat the fancy stuff. I baked this cake for years with just a hand mixer and a battered old cake pan. Just make sure your tools are clean—especially the mixer blades, since a bit of grease can flatten your cake. And if you love baking, investing in a springform pan is worth it (I’ve had mine for over a decade and it’s still going strong!).

How to Make Lemon Cheesecake Cake

Prep your pan and ingredients (10 minutes):

Line the bottom of your 9-inch (23cm) springform pan with parchment paper and lightly butter the sides. Preheat your oven to 350°F (175°C). Bring cream cheese, butter, and eggs to room temperature—this helps everything blend smoothly.
Mix the dry ingredients:

In a medium bowl, whisk together 1 ¾ cups (220g) flour, 1 ½ tsp baking powder, and ¼ tsp salt. Set aside.
Cream the butter and sugar (3 minutes):

In a large bowl, use your electric mixer to beat ½ cup (113g) softened butter and 1 cup (200g) granulated sugar until light and fluffy. This step is crucial for a tender crumb—don’t rush it!
Add eggs and lemon zest:

Beat in 2 large eggs, one at a time, scraping down the bowl after each. Stir in 1 tbsp lemon zest and 1 tsp vanilla extract. The batter should smell amazing already.
Combine wet and dry ingredients:

Mix ½ cup (120ml) milk and ¼ cup (60ml) lemon juice together. Alternate adding the dry ingredients and milk mixture to the batter, starting and ending with the dry. Mix until just combined; over-mixing can make the cake tough.
Make the cheesecake filling (5 minutes):

In a clean bowl, beat 8 oz (225g) cream cheese until smooth. Add ⅓ cup (65g) sugar, 1 egg, 2 tbsp (30ml) lemon juice, and 1 tsp vanilla extract. Blend until creamy and lump-free.
Assemble the cake:

Pour half of the lemon cake batter into the prepared pan. Dollop the cheesecake filling evenly over the batter, then gently spread (an offset spatula helps). Top with the remaining cake batter, smoothing the top.
Bake (50–60 minutes):

Bake at 350°F (175°C) for 50–60 minutes. The cake should be golden and set, with a slight jiggle in the center. If the top browns too quickly, tent with foil at the 40-minute mark.
Cool completely:

Let the cake cool in the pan for 10–15 minutes, then run a knife around the edge and release the springform. Transfer to a wire rack to finish cooling. Don’t rush this step—the cheesecake layer needs to set.
Make the lemon glaze:

Whisk 1 cup (120g) powdered sugar, 2–3 tbsp (30–45ml) lemon juice, and 1 tsp zest until smooth. Drizzle over the cooled cake for a glossy, tangy finish.

Troubleshooting: If your cheesecake layer sinks, it’s probably too warm or over-mixed. If your cake cracks, no worries—the glaze covers it right up. The batter will be thick, so don’t panic if it’s not pourable. And if you forget to bring your ingredients to room temp? Just microwave the cream cheese for 10 seconds (I’ve done it more times than I can count!).

Cooking Tips & Techniques for Perfect Lemon Cheesecake Cake

Room Temperature Everything: Cold ingredients won’t blend as smoothly, and you’ll risk a lumpy cheesecake layer. Take your time and let everything sit out—trust me, it’s worth it.
Don’t Over-Mix the Batter: Once you add the flour, mix just until combined. Over-mixing can make the cake tough (guilty as charged, I learned this after my first attempt came out dense).
Test for Doneness: This cake can trick you! The edges should be firm and golden, and the center should jiggle just a bit. Insert a toothpick just off-center—it should come out mostly clean.
Cool Completely Before Glazing: If the cake is even a little warm, the glaze will melt and slide off. Learned that one the hard way—patience is your friend here.
Tent with Foil If Needed: If your cake browns too fast, loosely cover it with foil. Every oven is a little different, so keep an eye out after 40 minutes.
Use Fresh Lemons: Bottled lemon juice just doesn’t have the same kick. The zest carries all that floral, citrusy aroma—don’t skip it!
Chill for Clean Slices: For picture-perfect slices (especially for Pinterest!), refrigerate the cake for at least two hours before slicing. A thin, sharp knife helps too—wipe it clean between cuts for bakery-worthy presentation.

And if you ever forget to soften your cream cheese, just cube it and microwave in 10-second bursts. That little trick saved me when I was running late for a potluck!

Variations & Adaptations

Gluten-Free Lemon Cheesecake Cake: Swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve had great results with King Arthur and Bob’s Red Mill. The texture stays light and lovely.
Berry Swirl: Add ½ cup (75g) fresh or frozen raspberries or blueberries to the cheesecake layer before swirling. The burst of tart berries is amazing with lemon.
Dairy-Free Version: Use plant-based cream cheese (like Kite Hill or Miyoko’s), vegan butter, and a non-dairy milk. You’ll still get that creamy texture and zingy lemon flavor.
Coconut Lemon Cheesecake Cake: Stir ¼ cup (20g) shredded coconut into the cake batter and use coconut milk instead of regular milk. Top with toasted coconut for a tropical twist.
Orange Cheesecake Cake: Sub orange zest and juice for the lemon if you’re craving a different citrus vibe—my kids swear by this one during winter.

One of my favorite spins? A lavender-lemon version: just add ½ tsp dried culinary lavender to the batter. It’s subtle, floral, and totally unique. Don’t be afraid to play—this cake is super adaptable!

Serving & Storage Suggestions

This lemon cheesecake cake truly shines when served slightly chilled or at cool room temperature. The flavors mingle and mellow as it sits, making each bite even more luscious. I love presenting it on a simple white cake stand, topped with extra lemon zest or a few edible flowers for that Pinterest-worthy look.

Pair it with a cup of Earl Grey tea or a glass of sparkling lemonade. For a spring brunch, serve alongside a fresh fruit salad or a platter of berries. If you’re feeling fancy, a dollop of whipped cream or a scoop of vanilla ice cream makes it even more decadent.

To store, cover the cake tightly and refrigerate for up to 5 days. The flavors actually deepen by day two! For longer storage, wrap individual slices and freeze for up to 2 months. Thaw overnight in the fridge, then let come to room temp for the best texture. To reheat (if you like your cake warm), microwave a slice for about 10 seconds—just enough to take the chill off but not melt the cheesecake.

Nutritional Information & Benefits

This lemon cheesecake cake serves about 12 generous slices. Each slice contains approximately 340 calories, 18g fat, 40g carbohydrates, and 6g protein (these are rough estimates—always check if you need exact numbers for dietary needs).

Lemons are loaded with vitamin C and antioxidants, which support immune health and give you that fresh, vibrant flavor without a ton of sugar. The cake uses a moderate amount of butter and cream cheese, but you can lighten it up with reduced-fat dairy or plant-based alternatives. It’s naturally nut-free, but always check your ingredient labels if allergies are a concern. And honestly, enjoying a homemade dessert made with real ingredients is a wellness win in my book—especially when it makes you smile!

Conclusion

There’s a reason this lemon cheesecake cake recipe is my go-to for spring gatherings and everyday celebrations. It’s bright, creamy, and just the right amount of indulgent. Plus, it’s simple enough for a weeknight treat but impressive enough to wow any crowd. I love how customizable it is—whether you’re gluten-free, dairy-free, or just want to toss in some berries, it always turns out delicious.

If you try this recipe, I’d love to hear what you think! Share your tweaks, photos, or serving ideas in the comments below—seriously, I get so much inspiration from you all. Baking should be fun and a little bit messy, so don’t stress about perfection. The best part is sharing a homemade treat with people you love.

Now go grab those lemons and get baking. You’re going to love every slice!

Frequently Asked Questions about Lemon Cheesecake Cake

Can I make this lemon cheesecake cake ahead of time?

Absolutely! In fact, the flavors get even better after a day in the fridge. Just glaze before serving for the prettiest finish.

What’s the best way to zest a lemon for this recipe?

Use a microplane or fine grater, taking just the bright yellow part. Avoid the bitter white pith underneath for the best flavor.

Can I freeze lemon cheesecake cake?

Yes, you can! Slice the cake, wrap slices tightly in plastic wrap, and freeze for up to 2 months. Thaw overnight in the fridge for best results.

How do I prevent cracks in the cheesecake layer?

Don’t over-mix the cheesecake filling, and bake at a moderate temperature. If cracks appear, don’t stress—the glaze will cover them up!

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice gives the brightest, most natural flavor, but bottled will work in a pinch. Try to use fresh zest if you can for that signature zing.