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Lemon Cheesecake Cake

Lemon Cheesecake Cake

This lemon cheesecake cake features a rich, tangy cheesecake layer sandwiched between two moist lemon buttermilk cake layers, all finished with a smooth lemon cream cheese frosting. A true showstopping dessert perfect for special occasions.
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Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 5 hours
Servings: 15 slices
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 680 g full-fat cream cheese
  • 300 g granulated sugar
  • 2 tbsp all-purpose flour
  • 1 cup sour cream
  • 4 eggs
  • 2 tsp lemon extract
  • 360 g cake flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 250 ml buttermilk
  • 120 ml vegetable oil
  • 2 tbsp lemon juice
  • 340 g unsalted butter
  • 400 g powdered sugar
  • 2 tbsp lemon zest

Equipment

  • springform pan
  • cake pans (9-inch)
  • mixing bowls
  • stand mixer or hand mixer
  • spatula
  • oven thermometer

Method
 

  1. Preheat oven to 300°F. Prepare a springform pan and bake the cheesecake mixture until set, about 45 minutes.
  2. Cool cheesecake gradually, then chill or freeze until completely firm before handling.
  3. Preheat oven to 350°F and prepare two cake pans. Mix dry ingredients including flour, leavening, salt, and zest.
  4. Mix buttermilk, oil, lemon juice, and extract in a separate bowl.
  5. Cream butter and sugar, then add eggs one at a time until smooth and fluffy.
  6. Alternate adding dry and wet ingredients, then bake cake layers for 20–24 minutes and cool completely.
  7. Prepare frosting by beating butter and cream cheese, then adding powdered sugar and lemon flavoring until smooth.
  8. Assemble cake by layering cake, cheesecake, and frosting, then stack final cake layer on top.
  9. Apply crumb coat, chill briefly, then frost fully and decorate before serving.

Notes

Prepare the cheesecake layer in advance and chill thoroughly before assembling. Use full-fat cream cheese for best texture. Avoid over-mixing cake batter to keep it tender. Apply a crumb coat before final frosting for a clean finish. Use an oven thermometer for accuracy.