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Lemon Cheesecake Cake Recipe

Lemon Cheesecake Cake Recipe
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★★★★★

4.9 from 12 reviews

This delightful Lemon Cheesecake Cake combines moist, zesty lemon cake layers with a smooth, creamy lemon-infused cheesecake center, all enveloped in a luscious lemon cream cheese frosting. Perfect for lemon lovers, this cake balances tangy citrus flavors with rich creaminess, making it an elegant treat for special occasions or a refreshing dessert any time.

Ingredients

Scale

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

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

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

  1. 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. Gradually add sugar, salt, and flour while mixing. Stir in lemon extract and sour cream until evenly incorporated. Add eggs one at a time, mixing on low speed after each addition to avoid over-beating. Pour the batter into the prepared pan and bake for 45 minutes until set but slightly jiggly in the center. Turn off the oven and leave the door slightly open for 30 minutes to cool gradually. Then cool completely on the counter and refrigerate for 5–6 hours or freeze for 2–3 hours until firm.
  2. Prepare the Lemon Cake Layers: Preheat oven to 350°F. Grease and flour two 9-inch round cake pans and line with parchment paper. Whisk together cake flour, baking powder, baking soda, salt, and lemon zest in a medium bowl. In another bowl, combine buttermilk, vegetable oil, lemon extract, and lemon juice. In a stand mixer, cream the softened butter until smooth. Slowly add sugar, mixing until fluffy and pale. Add eggs one at a time, beating well after each. Alternate adding the dry flour mixture and the wet buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid toughness. Evenly divide the batter between the prepared pans. Bake for 20–24 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool completely before assembly.
  3. Make the Frosting: In a large bowl, beat the butter until smooth and creamy. Add cream cheese and continue beating until fully blended. Mix in lemon extract and optional lemon zest. Gradually add powdered sugar, beat until the frosting is spreadable and smooth. If desired, add a small amount of yellow food coloring gel to achieve a vibrant lemon shade.
  4. Assemble the Cake: Place one lemon cake layer onto a serving plate and spread a thin layer of frosting over the top. Carefully release the cheesecake from the springform pan and remove the parchment paper. Place the cheesecake upside-down on top of the frosted lemon cake layer. Spread more frosting on top of the cheesecake layer. Place the second lemon cake layer on top, and frost the entire cake evenly. Decorate as desired. If the frosting softens too much during decorating, refrigerate the cake briefly to firm it up before finishing touches.

Notes

  • You can substitute cake flour with all-purpose flour: for every 1 cup of cake flour, use 1 cup all-purpose flour minus 2 tablespoons, then add 2 tablespoons cornstarch to maintain tenderness.
  • If the cheesecake layer is wider than the cake layers, trim edges carefully with a warm knife for an even fit.
  • To avoid cracking, allow the cheesecake to cool gradually by leaving the oven door slightly open after baking.
  • Chilling the assembled cake makes the frosting easier to spread and results in a cleaner finish.

Nutrition

Keywords: lemon cheesecake cake, lemon cake, cheesecake layer, lemon frosting, cream cheese frosting, layered cake, lemon dessert

Find it online: https://islawhite.com/lemon-cheesecake-cake-recipe/