Description
This luscious lemon cheesecake cake is a beginner-friendly yet show-stopping dessert that layers zesty lemon buttermilk cake with creamy lemon cheesecake and tangy cream cheese frosting. A perfect make-ahead treat for holidays, celebrations, or summer gatherings.
Ingredients
Scale
For the Cheesecake Layer
- 2 (8 oz) packages full-fat cream cheese, softened
- 1 cup granulated sugar
- ¼ teaspoon salt
- 3 tablespoons all-purpose flour
- ¾ cup sour cream
- 1 teaspoon lemon extract
- 3 eggs, room temperature
For the Lemon Cake Layers
- 1½ sticks (170g) unsalted butter, softened
- 2 cups granulated sugar
- 3 eggs
- 3 cups cake flour (or see substitution below)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups buttermilk
- ¼ cup lemon juice
- ¼ cup vegetable oil
- 1 tablespoon lemon extract
- Zest of 2 lemons
For the Lemon Cream Cheese Frosting
- 2 sticks unsalted butter, slightly softened
- 2 (8 oz) packages full-fat cream cheese
- 1 teaspoon lemon extract
- Zest from 1 lemon (optional)
- 6 to 6½ cups powdered sugar
- Optional: Yellow food coloring gel
Instructions
- Prepare the Cheesecake Layer: Line the bottom of a 9-inch springform pan with parchment paper. Preheat the oven to 300°F. Fill a 9×13 pan with about 1 inch of water and place it on the lower oven rack to create a steam bath. In a large mixing bowl, beat the softened cream cheese until smooth, then gradually add sugar, salt, and flour. Add the lemon extract and sour cream and mix until incorporated. Add eggs one at a time, mixing on low speed. Pour the cheesecake batter into the prepared pan and bake for 45 minutes, until just set with a slight jiggle. Turn off the oven and leave the door slightly open for 30 minutes. Cool completely on the counter, then refrigerate for 5–6 hours or freeze for 2–3 hours until firm.
- Prepare the Lemon Cake Layers: Preheat oven to 350°F. Grease and flour two 9-inch round cake pans and line with parchment. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest. In another bowl, mix buttermilk, oil, lemon extract, and lemon juice. In a stand mixer, cream the butter until smooth, then slowly add sugar and mix until fluffy and pale. Add eggs one at a time. Alternate adding dry and wet mixtures, starting and ending with dry ingredients, and mix only until just combined. Divide the batter evenly between pans and bake for 20–24 minutes or until a toothpick comes out clean. Cool completely before assembling.
- Make the Frosting: In a large bowl, beat the butter until smooth. Add the cream cheese and beat until well blended. Mix in lemon extract and optional lemon zest. Gradually add powdered sugar until the frosting reaches a spreadable consistency. If using, add a small amount of yellow coloring gel.
- Assemble the Cake: Place one cake layer on a serving plate and spread with a thin layer of frosting. Carefully release and remove the cheesecake from the springform pan and parchment. Place it upside-down on top of the frosted cake layer. Spread more frosting over the cheesecake, then top with the second lemon cake layer. Frost the entire cake and decorate as desired. If frosting becomes too soft, chill briefly before finishing.
Notes
- You can substitute cake flour with all-purpose flour: for every 1 cup of cake flour, use 1 cup of all-purpose flour minus 2 tablespoons, plus 2 tablespoons of cornstarch.
- If the cheesecake layer is wider than the cake layers, trim it with a warm knife.
- To avoid cracking, always allow the cheesecake to cool gradually.
Chilling the cake after assembling makes frosting easier and cleaner.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 44g
- Sodium: 270mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg