Description
This easy homemade lemon cheesecake cake combines a creamy cheesecake layer with a bright, tender lemon cake, all topped with a zesty lemon glaze. It’s a showstopping dessert perfect for parties, brunches, or any celebration.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1 tbsp fresh lemon juice
- 1 tsp finely grated lemon zest
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1/2 cup whole milk (or almond milk)
- 1/4 cup fresh lemon juice
- 1 tbsp finely grated lemon zest
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 1 cup powdered sugar (for glaze, optional)
- 2–3 tbsp fresh lemon juice (for glaze, optional)
- 1/2 tsp finely grated lemon zest (for glaze, optional)
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan with baking spray or line the bottom with parchment paper.
- In a medium bowl, beat cream cheese with 1/3 cup sugar until smooth (about 2 minutes). Add 1 egg, 1 tsp vanilla, 1 tbsp lemon juice, and 1 tsp lemon zest. Beat until just combined. Pour into prepared pan and tap lightly to remove bubbles.
- In a separate bowl, cream together 1/2 cup softened butter and 1 cup sugar until pale and fluffy (2-3 minutes). Add 2 eggs, one at a time, beating well after each. Stir in 1 tbsp lemon zest and 1 tsp vanilla.
- In another bowl, whisk together 1 1/2 cups flour, 1 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt.
- Add dry ingredients to the creamed mixture in three parts, alternating with 1/2 cup milk and 1/4 cup lemon juice. Start and end with dry ingredients. Mix gently until just combined.
- Carefully spoon the lemon cake batter over the cheesecake layer and smooth the top.
- Bake in the center of the oven for 50–60 minutes, or until the top is golden and a toothpick inserted into the cake comes out clean. Tent with foil if browning too quickly.
- Cool in the pan for 15 minutes. Run a knife around the edge, release the springform ring, and cool completely on a wire rack.
- For the glaze (optional): Whisk 1 cup powdered sugar with 2–3 tbsp lemon juice and 1/2 tsp zest until smooth. Drizzle over cooled cake.
- Chill the cake for at least 1 hour before slicing for clean layers. Use a sharp, wet knife to serve.
Notes
Room temperature ingredients ensure a smooth batter. Don’t overmix the cake layer for a tender crumb. Tent with foil if the cake browns too quickly. The cake slices best when chilled. For gluten-free, use a 1:1 gluten-free flour blend. Store leftovers in the fridge for up to 4 days or freeze slices for up to 1 month.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350
- Sugar: 28
- Sodium: 220
- Fat: 17
- Saturated Fat: 9
- Carbohydrates: 43
- Fiber: 1
- Protein: 6
Keywords: lemon cheesecake cake, lemon cake, cheesecake, party dessert, easy cake, spring dessert, brunch cake, homemade cake, lemon dessert, cream cheese cake