Lemon Cheesecake Cake
This lemon cheesecake cake combines a rich, creamy cheesecake layer between two moist lemon buttermilk cake layers, all finished with tangy lemon cream cheese frosting for a bright and impressive dessert.
Equipment
- springform pan
- mixing bowls
- stand mixer or hand mixer
- whisk
- spatula
- cake pans (9-inch)
- oven
Ingredients
- 680 g cream cheese, full-fat
- 200 g granulated sugar
- 2 tbsp all-purpose flour
- 1 pinch salt
- 1 tsp lemon extract
- 120 g sour cream
- 3 eggs
- 300 g cake flour
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 2 tbsp lemon zest
- 240 ml buttermilk
- 120 ml vegetable oil
- 60 ml lemon juice
- 1 tsp lemon extract
- 115 g butter
- 200 g granulated sugar
- 3 eggs
- 115 g butter (for frosting)
- 225 g cream cheese (for frosting)
- 1 tsp lemon extract (for frosting)
- 300 g powdered sugar
Instructions
- Place a pan of water in the oven and preheat to 300°F (150°C). Line a springform pan with parchment.
- Beat cream cheese until smooth, then mix in sugar, flour, salt, lemon extract, and sour cream.
- Add eggs one at a time, mixing gently until combined.
- Pour into pan and bake for 45 minutes. Let cool in oven, then chill until firm.
- Preheat oven to 350°F (175°C) and prepare two 9-inch cake pans.
- Whisk dry ingredients with lemon zest in a bowl.
- Combine buttermilk, oil, lemon juice, and extract in another bowl.
- Cream butter and sugar, then add eggs one at a time.
- Alternate adding dry and wet ingredients, mixing just until combined.
- Divide into pans and bake 20–24 minutes. Cool completely.
- Beat butter and cream cheese, then add lemon extract and powdered sugar to make frosting.
- Place first cake layer on plate and spread a thin layer of frosting.
- Remove cheesecake from pan, trim if needed, and place on top.
- Add frosting and place second cake layer on top.
- Apply crumb coat, chill, then finish frosting the cake.
- Refrigerate before serving and slice with a warm knife.
Notes
Use a water pan in the oven when baking the cheesecake to prevent cracking. Chill the cheesecake layer completely before assembling. Avoid overmixing cake batter to keep a tender crumb. Use slightly cool cream cheese for stable frosting. A hot knife ensures clean slices when assembling and serving.