Lemon cheesecake cake is the kind of dessert that lingers in your memory. Bright, tart, and sweet, this cake is a show-stopping finish for Father’s Day, birthdays, or any time you want a special treat.
Cheesecake Factory copycat
Inspired by the Limoncello Cream Torte at the Cheesecake Factory, this lemon cheesecake cake layers multiple lemon elements for maximum flavor. Fresh lemon juice and zest go into the airy lemon cheesecake filling and the vibrant lemon curd. A moist vanilla cake provides a neutral, tender base, while lemon buttercream—also flavored with fresh lemon—crowns the cake for a balanced, refreshing dessert.
Vanilla cake recipe
The vanilla layers are light and tender, designed to complement the tangy lemon fillings and frosting. Although the cake itself is a neutral white vanilla, the lemon components permeate the dessert so each bite tastes bright and fresh.
For convenience we often use a doctored cake mix. For this version, a Duncan Hines white cake mix works well when combined with sour cream, buttermilk, egg whites, oil, and vanilla to create a moist, flavorful cake. If you prefer scratch baking, use a homemade white vanilla layer cake instead.
This cake was baked in three 6-inch round pans for a taller, elegant presentation.
How to prepare cake pans
- Trace pans onto parchment paper, cut to fit, lightly grease the pan bottoms, and place the parchment rounds inside.
- Pour batter evenly into the prepared pans.
- Bake at 350°F for about 20–24 minutes, or until a toothpick in the center comes out clean. For a 9×13-inch cake, bake 23–27 minutes.
While the cake bakes, prepare the lemon curd (or use a store-bought jar), the lemon cheesecake filling, and the lemon buttercream frosting.
Lemon curd
Lemon curd is a silky mixture of eggs, lemon juice, zest, and butter. It adds concentrated lemon flavor and a custardy texture between the layers. If you’re short on time, a quality jarred curd works well.
Lemon cheesecake filling
The lemon cheesecake filling is smooth and luscious. It combines cream cheese, sweetened condensed milk, fresh lemon juice, and lemon zest for a bright, tangy layer that contrasts beautifully with the vanilla cake. Chill the filling until you’re ready to assemble.
Lemon buttercream frosting
The lemon buttercream blends butter, shortening, powdered sugar, vanilla, almond extract, and fresh lemon juice and zest. The result is a light, fluffy frosting with a sweet-tart finish. Keep the bowl covered with a damp cloth while assembling to prevent crusting.
How to assemble the cake
- Let the cakes cool, then wrap each layer in plastic and freeze at least one hour—frozen layers are much easier to frost.
- Spread a layer of lemon curd over the first cake layer.
- Pipe a ring of buttercream around the edge to contain the filling, then spread a layer of lemon cheesecake filling over the curd.
- Place the second layer on top and repeat: pipe a buttercream ring, spread curd, then cheesecake filling.
- Add the third layer, insert three skewers or straws through the cake to stabilize the layers, and trim them flush with the top.
- Spread lemon buttercream over the top. For a naked cake look, you can leave the sides mostly exposed; otherwise frost the sides and then scrape them with a cake scraper to reveal the layers.
What is a naked cake?
A naked cake has little to no frosting on the sides so the layers and fillings are visible. This modern look became popular in the last decade and is especially common for weddings and rustic celebrations.
How to frost a naked cake
- After stacking and chilling, frost the top and sides with buttercream.
- Use a cake scraper or offset spatula to remove most of the side frosting, leaving a thin, even layer to seal in moisture.
- Ensure the cake is fully coated so it won’t dry out, but keep the finish light to showcase the layers.
Let the cake set
Chill the assembled cake at least 4 hours so the cheesecake filling firms up. For clean slices, cut the cake when very cold using a long, thin, sharp knife.
Potluck dessert
If full assembly feels like too much work, bake the batter in a 9×13-inch pan and layer it for easier serving. Spread: cake, lemon curd, lemon cheesecake filling, then a finish of lemon buttercream. This method delivers the same flavor with simpler prep and is ideal for potlucks or barbecues.
This cake is worth the effort. It balances refreshing lemon brightness with creamy textures—never too heavy, never cloying. Once you’ve tasted it, you’ll want to make it again.
Enjoy!
Dianna
You Might Also Like These Refreshing Lemon Recipes!
- Lemon Angel Pie
- Lemon Meringue Pie Ice Cream—No Churn
- Orange Lemon Banana Homemade Ice Cream
- Lemon Meringue Pie
Lemon Cheesecake Cake
Ingredients
For cake
- 1 Duncan Hines white cake mix
- 4 egg whites
- 2/3 cup sour cream
- 3/4 cup buttermilk
- 1/3 cup oil
- 1 Tablespoon vanilla
For Lemon Curd (or 1 jar store-bought)
- 1 egg
- 3 egg yolks
- 1 cup sugar
- 2 tablespoons cornstarch
- Pinch of salt
- 1/2 cup fresh lemon juice
- 2 tablespoons water
- 2 tablespoons butter, melted
- Zest of 3 lemons
For Lemon Cheesecake Filling
- 2 (8-ounce) blocks cream cheese, softened
- 1 cup sweetened condensed milk
- 1/4 cup fresh lemon juice (about 2 lemons)
- Zest of 3 lemons
For Lemon Buttercream Frosting
- 1 cup solid vegetable shortening
- 1 cup (2 sticks) butter
- 1/2 teaspoon vanilla
- 1/4 teaspoon almond extract
- 8 cups sifted confectioners’ powdered sugar
- 1/4 cup milk or cream
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
Instructions
For cake
- Prepare three 6-inch round pans: lightly grease, fit parchment rounds, and set aside.
- Combine all cake ingredients in a mixing bowl. Mix on low 2 minutes, then medium 2 minutes. Divide batter evenly between pans.
- Bake at 350°F for 20–24 minutes, or until the cake springs back and a toothpick comes out clean.
For lemon curd
- Whisk eggs, yolks, and sugar until pale. Add cornstarch and salt, then whisk in lemon juice, water, and zest. Cook over medium heat in a double boiler or heavy saucepan, whisking continuously until thick (about 7 minutes). Stir in butter, remove from heat, whisk once more, then chill covered for at least 1 hour.
For lemon cheesecake filling
- Beat cream cheese until smooth, then gradually add sweetened condensed milk and beat until combined. Add lemon juice and zest and beat until light and fluffy. Chill until ready to use.
For lemon buttercream frosting
- Cream shortening and butter, then add vanilla and almond extract. Gradually add powdered sugar, one cup at a time, beating well. Add milk and beat until light and fluffy. Keep covered and refrigerate when not in use; rewhip before using.
To assemble cake
- Spread lemon curd, then lemon cheesecake filling over the first and second layers. Stack the layers and stabilize with skewers or straws trimmed flush with the top. Chill at least 4 hours before frosting the sides to allow the cheesecake filling to set.
- After chilling, frost the top with lemon buttercream and then frost the sides. Scrape the sides with a cake scraper to create the naked cake look.
For 1/4 sheet cake (9×13-inch pan)
- Grease and flour a 9×13-inch pan and pour batter in. Bake at 350°F for 23–25 minutes. When cooled, spread layers in this order: cake, lemon curd, lemon cheesecake filling, then lemon buttercream. Chill at least one hour before slicing.
Notes
Important:
- Chill the assembled cake at least 4 hours before frosting the sides so the cheesecake filling firms up. Cut while very cold using a long, sharp knife.
- You can make a two-layer cake using two 8-inch pans—fill with lemon curd and cheesecake filling, then frost top and sides with buttercream.
- The frosting recipe yields roughly 3 cups of frosting.