Description
This Lemon Cheesecake Cake is a delightful layered dessert combining a zesty lemon cake, a creamy cheesecake layer, and a tangy lemon cream cheese frosting. Perfect for spring and summer gatherings, this cake features moist lemon-spiked layers complemented by a smooth, rich cheesecake and a luscious frosting with bright citrus notes.
Ingredients
Scale
For the Lemon Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup buttermilk
For the Cheesecake Layer:
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Prepare the Cheesecake Layer: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides to prevent sticking. In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the sugar, eggs, and vanilla extract, mixing thoroughly until the batter is smooth. Pour this cheesecake batter into the prepared pan and bake for 35–40 minutes, or until the cheesecake is set but still slightly jiggly in the center. Let it cool completely at room temperature, then chill in the refrigerator for at least 2 hours to firm up.
- Make the Lemon Cake Layers: Increase the oven temperature to 350°F (177°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. In a large bowl, cream the softened butter and granulated sugar using a mixer until the mixture is light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract, lemon zest, and fresh lemon juice. Alternately add the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour mixture. Mix just until combined to keep the batter tender. Divide the batter evenly between the two prepared pans, smoothing the tops. Bake for 25–28 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely before assembly.
- Prepare the Lemon Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter until smooth and fluffy. Gradually add the powdered sugar, mixing well after each addition to ensure a smooth texture. Add the fresh lemon juice and lemon zest, continuing to beat until the frosting is creamy and spreadable.
- Assemble the Cake: On a serving plate, place one lemon cake layer as the base. Carefully top with the chilled cheesecake layer from the refrigerator. Place the second lemon cake layer on top, aligning the edges. Spread the lemon cream cheese frosting evenly over the top and sides of the assembled cake for a beautiful finish. For best results, chill the cake for at least 1 hour before serving.
Notes
- Make the cheesecake layer a day ahead to save time and enhance flavor.
- For an extra burst of lemon flavor, brush the lemon cake layers with lemon syrup before stacking.
- Garnish the finished cake with fresh lemon slices or lemon curls for a fresh and attractive look.
