A delightful cake that combines the tangy flavors of lemon cake and cheesecake, all topped with a luscious lemon cream cheese frosting. This cake is a showstopper, perfect for celebrations or any occasion that calls for a little bit of decadence.
Ingredients:
Cheesecake Layer
- 2 (8 oz / 453 g) packages full-fat cream cheese, slightly softened
- 1 cup (200 g) granulated sugar
- ¼ tsp salt
- 3 large eggs, room temperature
- 3 tbsp (23 g) all-purpose flour
- ¾ cup (182 g) sour cream
- 1 tsp lemon extract
Lemon Cake Layers
- 1½ sticks (170 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 3 large eggs
- 3 cups (342 g) cake flour, spooned and leveled
- 2 tsp (8 g) baking powder
- ½ tsp (3 g) baking soda
- ½ tsp (3 g) salt
- 1¼ cups (296 g) buttermilk
- ¼ cup (57 g) fresh lemon juice
- ¼ cup (54 g) vegetable oil
- 1 tbsp (10 g) lemon extract
- Zest of 2 lemons
Lemon Cream Cheese Frosting
- 2 sticks (226 g) unsalted butter, slightly softened
- 2 (8 oz / 453 g) packages full-fat cream cheese, slightly softened
- 1 tsp lemon extract
- Zest of 1 lemon (optional)
- Yellow gel food coloring (optional)
- 6 to 6½ cups (690–747 g) powdered sugar, sifted as needed
Preparation:
Step 1: Prepare the Cheesecake Layer
Preheat oven to 300°F (150°C). Place a shallow pan of hot water on the lowest rack to create steam. Line a 9-inch springform pan with parchment paper.
Step 2:
In a large bowl, beat cream cheese until smooth. Mix in sugar, salt, and flour until just combined. Add sour cream and lemon extract, mixing gently. Beat in eggs one at a time, being careful not to overmix.
Step 3:
Pour batter into the prepared pan. Place the pan on the rack above the water bath.
Step 4:
Bake for about 45 minutes, until the center is mostly set but still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake rest inside for 30 minutes.
Step 5:
Remove, cool to room temperature, then refrigerate 5–6 hours (or freeze 2–3 hours) until firm.
Step 6: Make the Lemon Cake Layers
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.
Step 7:
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest. In another bowl, combine buttermilk, lemon juice, oil, and lemon extract.
Step 8:
In a large mixing bowl, cream butter until smooth. Add sugar and beat until light and fluffy. Beat in eggs one at a time, mixing well after each addition.
Step 9:
Add dry ingredients and wet ingredients alternately to the butter mixture, beginning and ending with dry. Mix until just combined. Divide batter evenly between the pans.
Step 10:
Bake for 20–24 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 11: Make the Frosting
Beat butter until creamy and smooth. Add cream cheese and beat until well blended. Mix in lemon extract and zest (if using). Gradually add powdered sugar until frosting is thick, smooth, and spreadable. If desired, add a touch of yellow food coloring. Chill until ready to use.
Step 12: Assemble the Cake
Place one lemon cake layer on a serving plate. Spread a thin layer of frosting on top. Carefully invert the chilled cheesecake layer onto the cake, removing the parchment. Spread a generous layer of frosting over the cheesecake. Add the second lemon cake layer on top, trimming if needed for evenness. Frost the top and sides of the cake with the remaining frosting. Chill for at least 30 minutes before slicing and serving.
Why You’ll Love This Recipe
This Heavenly Lemon Cheesecake Cake is a true masterpiece of baking. The combination of the tangy lemon cake and the creamy cheesecake creates a flavor profile that is both refreshing and decadent. The lemon cream cheese frosting adds the perfect finishing touch, complementing the cake’s flavors and adding a touch of elegance. This cake is surprisingly easy to make, and the result is a stunning dessert that will impress your friends and family. The contrasting textures of the moist cake and smooth cheesecake create a delightful sensory experience.
Serving Suggestions:
- Serve chilled for the best flavor and texture.
- Garnish with fresh berries, such as raspberries or blueberries, for a pop of color and extra flavor.
- Add a drizzle of lemon curd over each slice for an extra burst of lemon flavor.
- Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
- Serve with a glass of chilled Prosecco or a cup of hot tea.
Tips:
- Make sure your cream cheese and butter are slightly softened for a smooth and creamy frosting.
- Don’t overmix the cake batter, as this can result in a tough cake.
- Use a springform pan for the cheesecake layer to make it easy to remove.
- Chill the cheesecake and cake layers thoroughly before assembling the cake to prevent the frosting from melting.
- If you don’t have cake flour, you can make your own by substituting 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch for every cup of flour.
- For a more intense lemon flavor, add more lemon zest to the cake batter and frosting.
- You can prepare the cheesecake and cake layers ahead of time and store them in the refrigerator or freezer until you’re ready to assemble the cake.
Preparation Time:
45 minutes
Cook Time:
1 hour 15 minutes
Total Time:
2 hours
Nutrition Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.)
- Calories: 650-750 per serving (estimate)
- Protein: 8-10g per serving (estimate)
- Sodium: 250-350mg per serving (estimate)
Conclusion
The Heavenly Lemon Cheesecake Cake with Cream Cheese Frosting is a delightful dessert that combines the best of both worlds: the tangy flavor of lemon cake and the creamy richness of cheesecake. With its stunning presentation and delicious taste, this cake is sure to be a hit at any gathering. So, gather your ingredients, put on your apron, and get ready to bake a cake that will leave everyone wanting more!
Questions and Answers
Q1: Can I use low-fat cream cheese for this recipe?
A: While you can use low-fat cream cheese, the cake and frosting will not be as rich and creamy. Full-fat cream cheese is recommended for the best results.
Q2: Can I make this cake gluten-free?
A: Yes, you can substitute the cake flour with a gluten-free flour blend. However, be sure to use a blend that is specifically designed for baking cakes. You may also need to add a binder, such as xanthan gum, to help improve the texture of the cake. Ensure that all other ingredients are also gluten-free.
Q3: Can I freeze the finished cake?
A: Yes, you can freeze the finished cake. Wrap it tightly in plastic wrap and then in foil. It can be stored in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator before serving.
Q4: Can I use bottled lemon juice instead of fresh lemon juice?
A: Fresh lemon juice is recommended for the best flavor. However, if you don’t have fresh lemons, you can use bottled lemon juice. Use a high-quality bottled lemon juice for the best results.
Q5: Can I make this cake in advance?
A: Yes, you can make this cake in advance. The cheesecake layer and cake layers can be made 1-2 days ahead of time and stored in the refrigerator. The frosting can also be made ahead of time and stored in the refrigerator. Assemble the cake a few hours before serving.
