Description
This luscious Lemon Cheesecake Cake combines a rich, creamy cheesecake layer with moist, tangy lemon cake layers, all enveloped in a smooth lemon cream cheese frosting. Perfectly balanced with fresh lemon zest and juice, this cake is a showstopper dessert that’s bursting with bright citrus flavor and smooth texture. Ideal for special occasions or when you want to impress with a refreshing, indulgent treat.
Ingredients
Scale
Cheesecake Layer
- 3 eggs (room temperature, about 70°F)
- 16 oz cream cheese (full-fat, slightly softened)
- 1 cup granulated sugar
- 3/4 cup sour cream (full-fat)
- 1 tsp lemon extract
- 3 tbsp all-purpose flour
- 1/4 tsp salt
Lemon Cake Layers
- Zest from 2 lemons
- 2 tsp baking powder
- 2 cups granulated sugar
- 1 tbsp lemon extract
- 1 1/2 sticks unsalted butter (softened, preferably Kerrygold)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 cup vegetable oil (e.g., Mazola)
- 1/4 cup lemon juice (freshly squeezed)
- 3 eggs
- 1 1/4 cups buttermilk
- 3 cups cake flour
Lemon Cream Cheese Frosting
- Zest of 1 lemon (optional, about 1 1/2 tsp)
- 6 to 6 1/2 cups powdered sugar
- 16 oz cream cheese (barely softened)
- 2 sticks unsalted butter (slightly softened, about 65°F)
- 1 tsp lemon extract
- Yellow food gel (optional, for vibrant color)
For Decorating
- Small offset spatula
- Disposable piping bag fitted with 2D piping tip
Instructions
- Prepare and Bake the Cheesecake Layer: Preheat your oven to 300°F and place a pan with about one inch of water on a lower rack to create a water bath that prevents cracking. Line a 9-inch springform pan’s bottom with parchment paper. In a bowl, beat cream cheese until smooth, then add sugar, salt, and flour mixing at low speed. Blend in sour cream and lemon extract. Add the eggs one at a time, mixing thoroughly. Pour into the prepared pan, place on rack above water bath, and bake for 45 minutes until set but still slightly jiggly in the center. Turn off oven, crack open door, and let cheesecake cool inside for 30 minutes. Remove, cool on countertop, then cover and freeze for 2-3 hours or refrigerate for 5-6 hours or overnight.
- Prepare and Bake the Lemon Cake Layers: Increase oven temperature to 350°F and grease and flour two 9×2-inch cake pans. Whisk cake flour, baking powder, baking soda, salt, and lemon zest in a bowl. In another bowl, combine buttermilk, oil, lemon extract, and lemon juice. Cream butter in a mixer until smooth, gradually add sugar until fluffy, and beat in eggs one at a time. Alternately add the dry flour mixture and wet buttermilk mixture starting and ending with dry ingredients, mixing just until combined. Divide batter evenly into pans and bake for 20-24 minutes or until a toothpick comes out clean or with a few crumbs. Cool in pans for 10 minutes, then transfer to racks to cool completely.
- Make the Lemon Cream Cheese Frosting: Beat softened butter until smooth. Add cream cheese in pieces, mixing until creamy and combined. Stir in lemon extract and optional lemon zest. Gradually add powdered sugar while beating until smooth and fluffy. Add yellow food gel if desired for color. Chill frosting slightly before use to improve spreadability and piping.
- Assemble the Lemon Cheesecake Layer Cake: Place one cooled lemon cake layer on a serving plate or pedestal. Spread a thin layer of frosting evenly on top. Loosen the cheesecake with a hot knife around the springform pan edges, release the sides, and carefully invert the cheesecake onto this frosted cake layer. Remove parchment and pan bottom. Trim any excess cheesecake if wider than cake layers. Spread another thin frosting layer on the cheesecake, then add the second lemon cake layer on top. Frost the whole cake with remaining frosting. Use offset spatula and piping bag for decorating details. Chill as needed to firm cake and frosting before serving.
Notes
- Using a water bath for the cheesecake reduces cracking and ensures a smooth texture.
- Bring eggs and cream cheese to room temperature to avoid lumps and ensure smooth batter.
- Fresh lemon zest and juice greatly enhance the bright, citrus flavor.
- Do not overmix the cake batter to keep the cake tender and airy.
- If your cheesecake is wider than the cake layers, trim it carefully with a warm knife for even stacking.
- Chilling the frosting before use improves piping and spreading.
- You can refrigerate the cheesecake layer overnight if preferred over freezing.
- Avoid microwaving the frosting to soften it; instead, remix after chilling.
