Description
This Lemon Cheesecake Cake combines the cloud-like softness of lemon cake with the creamy richness of cheesecake, all topped with a tangy lemon glaze. It’s a showstopping yet easy dessert perfect for spring gatherings or whenever you crave a bright, zesty treat.
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)
Instructions
- Line the bottom of a 9-inch (23cm) springform pan with parchment paper and lightly butter the sides. Preheat oven to 350°F (175°C). Bring cream cheese, butter, and eggs to room temperature.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy (about 3 minutes).
- Beat in eggs one at a time, scraping down the bowl after each. Stir in lemon zest and vanilla extract.
- Mix milk and lemon juice together. Alternate adding the dry ingredients and milk mixture to the batter, starting and ending with the dry. Mix until just combined.
- In a clean bowl, beat cream cheese until smooth. Add sugar, egg, lemon juice, and vanilla extract. Blend until creamy and lump-free.
- Pour half of the lemon cake batter into the prepared pan. Dollop the cheesecake filling evenly over the batter, then gently spread. Top with the remaining cake batter and smooth the top.
- Bake at 350°F (175°C) for 50–60 minutes, until golden and set with a slight jiggle in the center. Tent with foil if browning too quickly.
- 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 completely.
- Whisk powdered sugar, lemon juice, and lemon zest (if using) until smooth. Drizzle over the cooled cake before serving.
Notes
For best results, use fresh lemons for both zest and juice. Bring all ingredients to room temperature for a smooth batter and cheesecake layer. Don’t over-mix the batter once the flour is added. Chill the cake for clean slices. For gluten-free or dairy-free adaptations, use appropriate substitutes. The cake can be made ahead and actually tastes better the next day.
- Prep Time: 20 minutes
- Cook Time: 50–60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 340
- Sugar: 27
- Sodium: 210
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 40
- Fiber: 1
- Protein: 6
Keywords: lemon cheesecake cake, spring dessert, lemon cake, cheesecake, easy cake, Easter dessert, Mother's Day dessert, brunch cake, gluten-free option, dairy-free option