Creamy Lemon Cheesecake Cake
This Creamy Lemon Cheesecake Cake combines fluffy lemon cake layers with a rich baked cheesecake center and a smooth lemon cream cheese frosting. It delivers a perfect balance of bright citrus flavor and indulgent creaminess, making it ideal for celebrations or special occasions.
Equipment
- 9-inch springform pan
- two 9-inch round cake pans
- stand mixer or hand mixer
- Mixing bowls
- offset spatula
Ingredients
- 16 oz full-fat cream cheese, softened (cheesecake layer)
- 1 cup granulated sugar (cheesecake layer)
- 3 large eggs, room temperature (cheesecake layer)
- 3/4 cup full-fat sour cream
- 1 tsp lemon extract (cheesecake layer)
- 3 tbsp all-purpose flour
- 1/4 tsp salt (cheesecake layer)
- 3 cups cake flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt (cake layers)
- 2 lemons, zested
- 2 cups granulated sugar (cake layers)
- 3/4 cup unsalted butter, softened
- 3 large eggs (cake layers)
- 1 1/4 cups buttermilk
- 1/4 cup fresh lemon juice
- 1/4 cup vegetable oil
- 1 tbsp lemon extract (cake layers)
- 16 oz full-fat cream cheese, barely softened (frosting)
- 1 cup unsalted butter, slightly softened (frosting)
- 6–6 1/2 cups powdered sugar
- 1 tsp lemon extract (frosting)
- 1 lemon, zested (optional, frosting)
Instructions
- Preheat the oven to 300°F (150°C) and place a shallow pan of water on the lower rack. Line a 9-inch springform pan with parchment paper.
- Beat the cream cheese until smooth, then mix in the sugar, salt, and flour until combined.
- Add the sour cream and lemon extract, then beat in the eggs one at a time just until incorporated.
- Pour the batter into the prepared pan and bake for about 45 minutes, until set with a slight jiggle in the center. Cool gradually, then chill or freeze until firm.
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans. Whisk together the dry ingredients and lemon zest.
- Cream the butter and sugar until light and fluffy, then add the eggs. Alternate adding the dry ingredients with the buttermilk, lemon juice, oil, and lemon extract.
- Divide the batter evenly between pans and bake for 20–24 minutes, until a toothpick comes out clean. Cool completely.
- Beat the butter until smooth, add the cream cheese, then blend in lemon extract, zest, and powdered sugar gradually until fluffy.
- Place one cake layer on a serving plate, spread a thin layer of frosting, add the cheesecake layer, frost lightly, top with the second cake layer, and finish frosting the cake.
Notes
Chill the cheesecake layer thoroughly before assembly for clean layers. Use room-temperature ingredients for smooth batters and frosting. For best flavor, use fresh, high-quality lemons and zest them before juicing.