Description
Lemon Cheesecake Cake combines two favorites into one stunning dessert. A creamy lemon cheesecake layer sits between moist lemon buttermilk cake layers. This showstopper impresses guests at birthdays, showers, or any celebration.
Ingredients
- 1 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 1/2 cup butter, softened
- 8 oz cream cheese
- 3 cups powdered sugar
- 1 teaspoon lemon extract
Instructions
1. Preheat oven to 350°F. Grease two 9-inch round cake pans and line with parchment paper. Set aside while preparing batter.
2. Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla. Mix flour, baking powder, baking soda, and salt in separate bowl.
3. Combine buttermilk, lemon juice, and zest in measuring cup. Add dry ingredients to butter mixture alternating with buttermilk mixture. Begin and end with dry ingredients. Mix just until combined.
4. Divide batter between prepared pans. Bake 25-30 minutes until toothpick comes out clean. Cool 10 minutes in pans, then turn onto racks to cool completely.
5. Beat cream cheese and sugar until smooth. Add eggs one at a time, beating after each. Mix in lemon juice and vanilla. Pour into greased 9-inch springform pan. Bake at 325°F for 35-40 minutes. Cool completely, then refrigerate 4 hours.
6. Beat butter until smooth. Add cream cheese in pieces, beating until combined. Add powdered sugar and lemon extract. Mix until fluffy. Keep chilled while assembling.
7. Place first cake layer on plate. Spread thin layer of frosting. Release cheesecake from springform pan and place upside down on cake. Spread thin frosting layer on cheesecake. Top with second cake layer.
8. Frost entire cake with remaining frosting. Freeze 15 minutes if layers slide. Decorate as desired with lemon slices, zest, or piped borders.
Notes
Make cheesecake layer day ahead for easier assembly.
Use hot knife to trim cheesecake if needed for perfect fit.
Freeze between frosting steps for stability and cleaner layers.
Room temperature ingredients blend smoothly without lumps.
Water bath prevents cheesecake cracks during baking.
Add fresh berries between layers for extra flavor and color.
Try lime instead of lemon for tropical twist on classic recipe.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 520
- Sugar: 48g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 145mg