Save This Lemon Cheesecake Cake is heavenly! A lemon cheesecake layer is sandwiched between two moist lemon buttermilk cake layers and frosted in lemon cream cheese frosting.
I first made this Lemon Cheesecake Cake for my sister's birthday. The blend of cheesecake and cake was an instant hit with my family.
Ingredients
- Cheesecake Layer: 2 (8 oz) packages Cream Cheese (453 g), 1 cup sugar (200 g), 1/4 tsp salt, 3 eggs (room temperature), 3 tbsp (23 g) All Purpose Flour, 3/4 cup (182 g) Sour Cream, 1 tsp Lemon Extract
- Lemon Cake Layers: 1 1/2 sticks (170 g) unsalted butter (softened), 2 cups (400 g) sugar, 3 eggs, 3 cups (342 g) cake flour, 2 tsp (8 g) baking powder, 1/2 tsp (3 g) baking soda, 1/2 tsp (3 g) salt, 1 1/4 cups (296 g) buttermilk, 1/4 cup (57 g) lemon juice, 1/4 cup (54 g) vegetable oil, 1 tbsp (10 g) Lemon Extract, zest of 2 lemons
- Lemon Cream Cheese Frosting: 2 sticks (226 g) unsalted butter (slightly softened), 2 (8 oz) packages Cream Cheese (453 g), 1 tsp (4 g) lemon extract, zest from 1 lemon (approx. 1 1/2 tsp, optional), yellow coloring gel (optional), 6 to 6 1/2 cups (690 g - 747 g) powdered sugar
Instructions
- For the Cheesecake Layer:
- Place a 9x13 inch pan filled with one inch of water on a rack in the bottom 2/3 of the oven. Preheat oven to 300°F (150°C). Line the bottom of a 9-inch springform pan with parchment paper. In a mixing bowl, beat softened cream cheese until smooth. Gradually add sugar, salt, and flour, mixing at low speed until well combined. Add lemon extract and sour cream; mix until smooth. Add eggs one at a time, mixing until well combined. Pour cheesecake batter into the prepared springform pan and place it on the rack above the water pan. Bake for 45 minutes. The cheesecake should be set but may jiggle slightly. Turn off the oven and leave cheesecake inside for 30 more minutes with the door slightly open, then cool on the countertop. Chill in the freezer for 2-3 hours or in the refrigerator for 5-6 hours or overnight.
- For the Lemon Cake Layers:
- Preheat oven to 350°F (175°C). Grease and flour two 9x2 inch round pans. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest. Set aside. In another bowl, combine buttermilk, oil, lemon extract, and lemon juice. Set aside. In the mixing bowl, beat butter at medium speed until smooth. Gradually add sugar and mix for 3-5 minutes until fluffy. Add eggs one at a time, mixing until well combined. Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients. Divide batter between the two prepared pans. Bake for 20-24 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before removing from pans.
- For the Lemon Cream Cheese Frosting:
- Cut butter into 1/2 inch slices and beat until smooth. Add cream cheese and mix until blended. Add lemon extract and optional lemon zest. Gradually add powdered sugar until well blended. This frosting is best used chilled.
- Assemble the Cake:
- Place the first lemon cake layer on a cake plate. Spread with a thin layer of frosting. Remove the sides of the springform pan from the cheesecake and place it upside down on the first cake layer. Spread a thin layer of frosting on the cheesecake, then top with the second lemon cake layer. Frost the cake as desired. If the frosting becomes too soft, chill the cake in the freezer for 15 minutes to firm it up.
Save One slice of this cake after Sunday lunch always brings everyone to the kitchen for seconds.
Required Tools
Mixing bowls, hand mixer or stand mixer, 9-inch round pan, 9x13 inch pan, parchment paper, offset spatula, disposable piping bag with large tip
Allergen Information
This dessert contains dairy and eggs. Always double-check ingredient labels if allergies are a concern.
Nutritional Information
Per serving: Calories 570, Total Fat 30 g, Carbohydrates 68 g, Protein 8 g
Save This layered cheesecake cake looks stunning and tastes bright and creamy. Enjoy every lemony forkful.
Recipe Questions & Answers
- → How do I keep the cheesecake layer from cracking?
Baking the cheesecake with a water bath and allowing gradual cooling help prevent cracks. Chilling before assembling further stabilizes it.
- → Can I substitute cake flour in the lemon cake layers?
Mix all-purpose flour with cornstarch as a homemade substitute for cake flour. Remove 2 tablespoons per cup of flour, replacing with cornstarch.
- → What makes the frosting fluffy and spreadable?
Using softened butter and cream cheese, beating well, and adding powdered sugar gradually creates a light, fluffy, and easily spreadable frosting.
- → Is it possible to make the cake ahead?
Yes, chill the assembled cake well before serving. Both cake and cheesecake layers can also be made in advance and stored separately.
- → How should I store leftovers?
Keep the cake refrigerated in an airtight container for up to five days. Individual slices can be wrapped and frozen for longer storage.
- → Are there dairy-free or egg-free alternatives?
Try dairy-free cream cheese or plant-based butter for substitutions. For egg-free, use commercial egg replacers or applesauce in the cake layers.