Rich Moist Lemon Cheesecake Cake

Rich Moist Lemon Cheesecake Cake
📝 Ingredients
For the Cheesecake Layer:
450 g cream cheese (softened)
¾ cup granulated sugar
2 large eggs
2 tbsp lemon juice
1 tsp lemon zest
1 tsp vanilla extract
For the Lemon Cake:
2½ cups all-purpose flour
1½ cups granulated sugar
1 tbsp baking powder
½ tsp salt
3 large eggs
1 cup milk
½ cup vegetable oil or melted butter
¼ cup lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
For the Lemon Cream Frosting:
1 cup heavy whipping cream
½ cup powdered sugar
200 g cream cheese (softened)
2 tbsp lemon juice
1 tsp lemon zest
👩‍🍳 Instructions
1️⃣ Make the Cheesecake Layer
Preheat oven to 160°C (325°F)
Beat cream cheese and sugar until smooth
Add eggs one at a time, then lemon juice, zest, and vanilla
Pour into a lined pan
Bake 30–35 minutes until set
Cool completely, then chill in the fridge
2️⃣ Make the Lemon Cake
Preheat oven to 175°C (350°F)
Grease and line two cake pans
In a bowl, mix:
Flour, sugar, baking powder, salt
Add:
Eggs, milk, oil, lemon juice, zest, vanilla
Mix until smooth
Divide batter into pans
Bake 25–30 minutes
Cool completely
3️⃣ Make the Frosting
Beat cream cheese until smooth
Add powdered sugar, lemon juice, and zest
In another bowl, whip cream until stiff peaks
Fold whipped cream into cream cheese mixture
4️⃣ Assemble the Cake
Place one lemon cake layer on a plate
Add the chilled cheesecake layer
Top with the second cake layer
5️⃣ Frost & Finish
Spread frosting over the top and sides
Chill for 30–60 minutes before serving
🍽️ Tips for Best Results
Use fresh lemon juice for the best flavor 🍋
Chill the cheesecake well before assembling
For extra moisture, brush cake layers with light lemon syrup