Description
This Lemon Cheesecake Cake combines the creamy richness of cheesecake with the bright, tangy flavor of lemon buttermilk cake. With layers of lemon cake and a baked lemon cheesecake center, it’s frosted in a luscious lemon cream cheese frosting—perfect for celebrations or special occasions.
Ingredients
- 2 packages (8 oz each) cream cheese, softened
- 1 cup sugar (200 g)
- ¼ teaspoon salt
- 3 tablespoons (23 g) all-purpose flour
- ¾ cup (182 g) sour cream
- 1 teaspoon lemon extract
- 3 eggs, room temperature
- 1½ sticks (170 g) unsalted butter, softened
- 2 cups (400 g) sugar
- 3 eggs
- 3 cups (342 g) cake flour
- 2 teaspoons (8 g) baking powder
- ½ teaspoon (3 g) baking soda
- ½ teaspoon (3 g) salt
- Zest of two lemons
- 1¼ cups (296 g) buttermilk
- ¼ cup (57 g) lemon juice
- ¼ cup (54 g) vegetable oil
- 1 tablespoon (10 g) lemon extract
- 2 sticks (226 g) unsalted butter, slightly softened
- 2 packages (8 oz each) cream cheese, slightly softened
- 1 teaspoon lemon extract
- Optional: zest of 1 lemon (about 1½ teaspoons)
- 6 to 6½ cups (690–747 g) powdered sugar
- Optional: yellow food coloring
Instructions
- Preheat oven to 300°F (150°C). Place a roasting pan with 1 inch of water on a lower rack.
- Line a 9-inch springform pan with parchment paper. Beat cream cheese until smooth.
- Add sugar, salt, and flour. Mix on low speed.
- Mix in lemon extract and sour cream.
- Add eggs one at a time, blending until smooth.
- Pour batter into the pan and place above the water pan. Bake for 45 minutes until set with a slight jiggle.
- Turn off oven, leave cheesecake inside for 30 minutes with door ajar. Cool, cover with foil, and chill for 2–3 hours in the freezer or 5–6 hours in the fridge.
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans and line with parchment.
- Whisk flour, baking powder, baking soda, salt, and lemon zest.
- Combine buttermilk, oil, lemon extract, and lemon juice.
- Cream butter until smooth. Add sugar and beat 3–5 minutes until fluffy.
- Add eggs one at a time, mixing until blended.
- Alternate adding flour mixture and buttermilk mixture, starting and ending with dry ingredients. Mix just until combined.
- Divide batter into pans and bake 20–24 minutes or until toothpick comes out clean. Cool for 10–15 minutes, then transfer to wire racks.
- Beat butter for frosting until smooth. Add cream cheese and mix until blended.
- Add lemon extract and optional zest. Gradually add powdered sugar until fluffy. Chill if needed for easier spreading.
- Place one cake layer on plate, spread thin frosting layer.
- Remove cheesecake from pan and parchment, place upside down on cake layer. Spread frosting layer.
- Add second cake layer on top. Apply crumb coat, chill 15 minutes, then frost entire cake.
- Decorate with piped frosting, lemon zest, or lemon wedges as desired.
Notes
- Cheesecake layer can be made in advance and frozen.
- Use full-fat cream cheese for best texture.
- Add fresh blueberries or strawberry preserves for variation.
- For extra tang, add fresh lemon juice to the frosting.
- Use a hot knife to cut clean slices.
- Prep Time: 1 hour
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 45g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 62g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 115mg
