Description
Delicious and indulgent Lemon Cheesecake Cake that combines the tangy creaminess of cheesecake with the light, citrusy flavor of lemon cake. A show-stopping dessert for any occasion!
Ingredients
Scale
Cheesecake Layer
- 2 (8oz) packages Cream Cheese (453g total)
- 1 cup sugar (200g)
- ¼ teaspoon salt
- 3 eggs, room temperature
- 3 Tablespoons All-Purpose Flour (23g)
- ¾ cup Sour Cream (182g)
- 1 teaspoon Lemon Extract
Lemon Cake Layers
- 1 ½ sticks unsalted butter, softened (170g)
- 2 cups sugar (400g)
- 3 eggs
- 3 cups cake flour (342g)
- 2 teaspoons baking powder (8g)
- ½ teaspoon baking soda (3g)
- ½ teaspoon salt (3g)
- 1 ¼ cups buttermilk (296g)
- ¼ cup lemon juice (57g)
- ¼ cup vegetable oil (54g)
- 1 Tablespoon Lemon Extract (10g)
- Zest of two lemons
Lemon Cream Cheese Frosting
- 2 sticks unsalted butter (226g)
- 2 (8oz) packages Cream Cheese (453g total)
- 1 teaspoon lemon extract (4g)
- Optional: Zest from 1 lemon (3g)
- Yellow Coloring Gel (optional)
- 6 to 6 ½ cups powdered sugar (690g – 747g)
Instructions
- Cheesecake Layer: Preheat oven, prepare pan, mix cream cheese with sugar, salt, flour, sour cream, and lemon extract. Add eggs, bake, and cool.
- Lemon Cake Layers: Preheat oven, prepare pans, mix dry ingredients and wet ingredients separately, combine, divide batter, bake, and cool.
- Lemon Cream Cheese Frosting: Beat butter, cream cheese, lemon extract, and powdered sugar until smooth.
- Assemble the Cake: Layer lemon cake, cheesecake, and second cake with frosting in between layers. Frost the cake and chill if needed.
Notes
- Use full-fat cream cheese for best results
- Cake flour substitution: For 1 cup cake flour, measure 1 cup all-purpose flour, remove 2 tablespoons, and replace with 2 tablespoons cornstarch
- Buttermilk substitution: For 1 cup buttermilk, mix 1 tablespoon lemon juice or vinegar with enough milk to make 1 cup; let stand for 5 minutes
- Prep Time: 45 minutes
- Cook Time: 1 hour 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 560
- Sugar: 56g
- Sodium: 320mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 71g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 135mg
Keywords: Lemon Cheesecake Cake, Dessert Recipe, Lemon Cake, Cheesecake Layer Cake
