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.
Servings: 15 slices
Calories: 520kcal
Cost: 12
Equipment
- springform pan
- cake pans (9-inch)
- mixing bowls
- stand mixer or hand mixer
- spatula
- oven thermometer
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
Instructions
- Preheat oven to 300°F. Prepare a springform pan and bake the cheesecake mixture until set, about 45 minutes.
- Cool cheesecake gradually, then chill or freeze until completely firm before handling.
- Preheat oven to 350°F and prepare two cake pans. Mix dry ingredients including flour, leavening, salt, and zest.
- Mix buttermilk, oil, lemon juice, and extract in a separate bowl.
- Cream butter and sugar, then add eggs one at a time until smooth and fluffy.
- Alternate adding dry and wet ingredients, then bake cake layers for 20–24 minutes and cool completely.
- Prepare frosting by beating butter and cream cheese, then adding powdered sugar and lemon flavoring until smooth.
- Assemble cake by layering cake, cheesecake, and frosting, then stack final cake layer on top.
- 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.