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Creamy Lemon Cheesecake Cake Recipe

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4.8 from 78 reviews

This decadent Creamy Lemon Cheesecake Cake combines a rich, smooth lemon-flavored cheesecake layer nestled between two moist and fluffy lemon cake layers, all finished with a luscious lemon cream cheese frosting. Perfect for those who love zesty citrus flavors paired with creamy textures, this layered dessert is ideal for celebrations or any special occasion.

Ingredients

Cheesecake Layer

  • 3 eggs (room temperature, about 70°F)
  • 16 oz full-fat cream cheese (slightly softened)
  • 1 cup granulated sugar
  • 3/4 cup full-fat sour cream
  • 1 tsp lemon extract
  • 3 tbsp all-purpose flour
  • 1/4 tsp salt

Lemon Cake

  • Zest from 2 lemons
  • 2 tsp baking powder
  • 2 cups granulated sugar
  • 1 tbsp lemon extract
  • 1 1/2 sticks (12 tbsp) unsalted butter (softened)
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup vegetable oil (e.g., Mazola)
  • 1/4 cup freshly squeezed lemon juice
  • 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 full-fat cream cheese (barely softened)
  • Yellow food gel (optional, for vibrant color)
  • 2 sticks unsalted butter (slightly softened, about 65°F)
  • 1 tsp lemon extract

For Decorating

  • Small offset spatula
  • Disposable piping bag fitted with 2D piping tip

Instructions

  1. Prepare and Bake the Cheesecake Layer: Begin by preheating the oven to 300°F and placing a pan with one inch of water on the lower oven rack to prevent cracking. Line a 9-inch springform pan bottom with parchment paper. Beat the softened cream cheese until smooth, then add sugar, salt, and flour mixing on low speed. Blend in sour cream and lemon extract. Add eggs one at a time, mixing well after each addition. Pour batter into the pan, place on the rack above the water bath, and bake for 45 minutes until set but slightly jiggly in the center. Turn off oven, crack the door, and cool cheesecake inside for 30 minutes. Let cool completely on the countertop, then cover and freeze for 2-3 hours or refrigerate at least 5-6 hours or overnight for best texture.
  2. Prepare and Bake the Lemon Cake Layers: Preheat the oven to 350°F. Grease and flour two 9×2-inch round cake pans. In a bowl, whisk cake flour, baking powder, baking soda, salt, and lemon zest. Separately combine buttermilk, vegetable oil, lemon juice, and lemon extract. Cream softened butter in a mixer until smooth, gradually add sugar and beat until light and fluffy. Incorporate eggs one at a time. Alternate adding the dry flour mixture and wet buttermilk mixture in three and two additions respectively, starting and ending with dry ingredients. Mix gently until just combined. Divide batter evenly into pans and bake for 20-24 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes then transfer to racks to cool completely.
  3. Make the Lemon Cream Cheese Frosting: Beat softened butter until smooth. Add cream cheese in pieces and blend until creamy. Mix in lemon extract and lemon zest if using. Gradually add powdered sugar and beat until smooth and fluffy. Add yellow food gel for color if desired. Chill frosting slightly before using for best piping and spreading results.
  4. Assemble the Lemon Cheesecake Layer Cake: Place one cooled lemon cake layer on a cake plate. Spread a thin layer of lemon cream cheese frosting. Carefully loosen the cheesecake from the springform pan using a knife warmed with hot water to prevent sticking, then place the cheesecake layer on top. Continue layering with the second lemon cake layer and frost the entire cake with remaining frosting. Decorate using an offset spatula and piping bag fitted with a 2D tip to create an elegant finish.

Notes

  • Using full-fat cream cheese and sour cream enhances richness and texture.
  • Allow eggs and dairy ingredients to reach room temperature for better mixing and smoother batter.
  • Place a water bath under the cheesecake layer while baking to prevent cracking.
  • Chilling the cheesecake layer before assembly helps maintain stability when layering.
  • For a more intense lemon flavor, use fresh lemon zest and juice.
  • Avoid overmixing the cake batter to keep layers tender and fluffy.
  • Chill the frosting slightly before decorating to facilitate easier spreading and piping.
  • Do not microwave the frosting to soften; refrigeration maintains texture.
  • Use a heated knife to loosen the cheesecake layer cleanly from the pan.

Find it online: https://crispcharm.com/creamy-lemon-cheesecake-cake-recipe/