This Lemon Cheesecake Cake is a delightful blend of flavors and textures. With a creamy lemon cheesecake layer nestled between two moist lemon buttermilk cake layers, it’s finished off with a luscious lemon cream cheese frosting. Perfect for birthdays, celebrations, or just a sweet treat at home, this cake stands out with its bright flavor and beautiful presentation.
Why You’ll Love This Recipe
- Heavenly Flavor: The combination of lemon cheesecake and buttermilk cake creates a refreshing taste that is both tangy and sweet.
- Versatile for Any Occasion: Whether it’s a birthday party or a family gathering, this cake will impress guests on any occasion.
- Perfect Texture: The moist layers paired with the creamy frosting ensure every bite is satisfying.
- Make Ahead Option: You can prepare the cheesecake layer in advance, saving time on the day of your event.
- Showstopper Presentation: Its stunning appearance makes it a perfect centerpiece for your dessert table.
Tools and Preparation
Before diving into making this delicious cake, gather your essential tools. Having the right equipment will make the process smoother and more enjoyable.
Essential Tools and Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Parchment paper
- Cake stand or plate
Importance of Each Tool
- 9-inch springform pan: This allows easy removal of the cheesecake layer without damage.
- Electric mixer: Ensures smooth mixing of ingredients, especially when making frosting.
Ingredients
This Lemon Cheesecake Cake is heavenly! A lemon cheesecake layer is sandwiched between two moist lemon buttermilk cake layers and frosted in lemon cream cheese frosting.
- 2 (8oz) packages Cream Cheese (453 total gram weight) Use full fat cream cheese. Do not use reduced fat or cream cheese in the tub containers. Soften slightly.
- 1 cup sugar (200g)
- 1/4 tsp salt
- 3 eggs, room temperature
- 3 Tablespoons (23g) All Purpose Flour
- 3/4 cup (182g) Sour Cream
- 1 teaspoon Lemon Extract
- 1 1/2 sticks (170g) unsalted butter, softened (holds its shape but dents when pressed)
- 2 cups (400g) sugar
- 3 eggs
- 3 cups (342g) cake flour (spooned into measuring cup and leveled off) If you do not have cake flour see substitution in Notes below.
- 2 teaspoons (8g) baking powder
- 1/2 teaspoon (3g) baking soda
- 1/2 teaspoon (3g) salt
- 1 1/4 cups (296g) buttermilk — if you do not have buttermilk, see substitution below
- 1/4 cup (57g) lemon juice
- 1/4 cup (54g) vegetable oil
- 1 Tablespoon (10g) Lemon Extract
- Zest of two lemons
- 2 sticks (226g) unsalted butter, slightly softened but still cool to the touch
- Optional: Zest from 1 lemon, approximately 1 1/2 teaspoons (3g)
- Optional: Yellow Coloring Gel – I used just a very small amount.
- 6 to 6 1/2 cups (690g -747g) powdered sugar, adding more if necessary
How to Make Lemon Cheesecake Cake
Step 1: Prepare the Cheesecake Layer
- Preheat the oven to 300 degrees F. Place a rack in the bottom third of the oven with a pan filled with one inch of water on it. This helps create steam for baking.
- Line the bottom of a 9-inch springform pan with parchment paper.
Step 2: Mix the Cheesecake Batter
- In a mixing bowl, beat softened cream cheese until smooth.
- Gradually add in sugar, salt, and flour while mixing at low speed until well combined.
- Add in lemon extract and sour cream; mix until smooth.
- Beat in eggs one at a time until well incorporated.
Step 3: Bake the Cheesecake Layer
- Pour the batter into the prepared springform pan placed above the water pan in the oven.
- Bake for 45 minutes, until set but slightly jiggly in center.
- Turn off the oven and leave cheesecake inside for another 30 minutes, keeping door slightly ajar to prevent cracking.
- Cool on countertop, then chill in freezer for 2–3 hours or refrigerate overnight.
Step 4: Prepare Lemon Buttermilk Cake Layers
Preheat Oven and Prepare Pans
- Preheat oven to 350 degrees F and grease/flour two 9×2 inch round pans.
Mix Dry Ingredients
In one bowl:
1. Whisk together flour, baking powder, baking soda, salt, and zest for 30 seconds.
Mix Wet Ingredients
In another bowl:
1. Combine buttermilk, vegetable oil, lemon extract, and lemon juice.
Combine Mixtures
In an electric mixer:
1. Beat softened butter until smooth; gradually add sugar until light and fluffy.
2. Add eggs one at a time until yolks disappear.
3. Alternate adding dry ingredients with wet ingredients starting and ending with dry; do not overmix.
Step 5: Bake Cake Layers
- Divide batter evenly between prepared pans.
- Bake for 20–24 minutes, or until toothpick comes out clean. Let cool before removing from pans.
Step 6: Make Lemon Cream Cheese Frosting
In an electric mixer:
1. Beat butter until smooth; add chopped cream cheese and mix well.
2. Add lemon extract; gradually mix in powdered sugar until desired consistency is achieved.
Step 7: Assemble Your Lemon Cheesecake Cake
- Place first cake layer on serving plate; spread with a thin layer of frosting.
- Carefully place chilled cheesecake upside down onto first layer; remove parchment paper if needed.
- Spread cheesecake with another thin layer of frosting before topping with second cake layer.
- Frost entire cake as desired; refrigerate if frosting becomes too soft.
Enjoy your delightful Lemon Cheesecake Cake!
How to Serve Lemon Cheesecake Cake
This Lemon Cheesecake Cake is a delightful dessert that is perfect for any occasion. Whether you’re celebrating a birthday or just enjoying a sweet treat, here are some serving suggestions to enhance your experience.
Classic Slice
- Serve a generous slice of the cake on its own to enjoy the rich flavors of lemon and cream cheese.
Fresh Berries
- Top each slice with fresh berries like strawberries or blueberries for a pop of color and added freshness.
Whipped Cream
- Add a dollop of homemade whipped cream on the side for an extra creamy texture.
Lemon Zest Garnish
- Sprinkle some lemon zest over the top of each slice for a vibrant presentation and additional citrus flavor.
Ice Cream Pairing
- Serve with a scoop of vanilla or lemon sorbet to complement the cake’s flavors beautifully.
Tea or Coffee
- Enjoy your cake with a cup of tea or coffee to balance out the sweetness and enhance the overall experience.
How to Perfect Lemon Cheesecake Cake
Creating the perfect Lemon Cheesecake Cake requires attention to detail and some helpful tips. With these suggestions, you can ensure your cake turns out amazing every time.
- Use Room Temperature Ingredients: Make sure all dairy products are at room temperature for better mixing and texture.
- Don’t Overmix: When combining your ingredients, mix just until incorporated to avoid a dense cake.
- Chill Properly: Allow your cheesecake layer to chill thoroughly before assembling to maintain its shape.
- Watch Your Oven Temperature: Use an oven thermometer to ensure your oven is at the correct temperature for baking.
- Frost While Chilled: Frosting is easier to work with when it’s chilled, so keep it in the fridge until you’re ready to use it.
- Trim Excess Cake: If necessary, trim down any overlapping cheesecake edges for a neat appearance when stacking layers.
Best Side Dishes for Lemon Cheesecake Cake
Pairing side dishes with your Lemon Cheesecake Cake can elevate your dessert experience. Here are some great options to consider:
- Fruit Salad: A light, refreshing fruit salad complements the richness of the cake beautifully.
- Cheese Platter: A selection of mild cheeses can provide a savory contrast to the sweet flavors of the cake.
- Lemon Sorbet: This icy treat offers a tart balance that enhances the lemony notes in your dessert.
- Macarons: These delicate French cookies add an elegant touch and come in various flavors to please different palates.
- Pistachio Crumble: A crunchy pistachio crumble adds texture and nutty flavor that pairs well with cheesecake.
- Chocolate Dipped Strawberries: The sweetness of chocolate complements the tanginess of lemon perfectly, creating a delightful pairing.
- Tea Sandwiches: Light tea sandwiches provide a savory option that balances out the sweetness of the cake nicely.
- Candied Nuts: Sweet or spicy candied nuts make for an interesting crunchy side that adds complexity to your dessert table.
Common Mistakes to Avoid
When making Lemon Cheesecake Cake, avoiding common pitfalls can ensure your cake turns out perfectly. Here are some mistakes to watch for:
-
Using the wrong cream cheese – Always use full-fat cream cheese. Reduced fat or tub varieties can affect the texture and flavor of your cheesecake layer.
-
Skipping the water bath – Failing to use a water bath when baking the cheesecake can lead to cracks. The steam helps maintain moisture and prevents overcooking.
-
Overmixing the batter – Mixing the cake batter too much can result in a dense texture. Mix just until ingredients are combined for a lighter cake.
-
Not chilling the cheesecake long enough – Rushing the chilling process can cause your cheesecake to be too soft. Aim for at least 2-3 hours in the freezer or longer in the fridge.
-
Ignoring temperature of ingredients – Using cold eggs or butter can prevent proper mixing. Ensure all ingredients are at room temperature for an even batter.
Storage & Reheating Instructions
Refrigerator Storage
- Store any leftover Lemon Cheesecake Cake in an airtight container.
- It can be kept in the fridge for up to 5 days.
- Place parchment paper between layers if stacking, to prevent sticking.
Freezing Lemon Cheesecake Cake
- Wrap slices tightly in plastic wrap before placing them in a freezer-safe container.
- This cake can be frozen for up to 2 months.
- Thaw overnight in the refrigerator before enjoying.
Reheating Lemon Cheesecake Cake
- Oven – Preheat to 350°F and warm slices on a baking sheet for about 10 minutes.
- Microwave – Heat individual slices on medium power for about 20-30 seconds, checking frequently.
- Stovetop – Warm slices gently in a non-stick skillet over low heat for several minutes, covering to retain moisture.
Frequently Asked Questions
What makes Lemon Cheesecake Cake different from regular cheesecake?
Lemon Cheesecake Cake combines layers of moist lemon cake with a rich lemon cheesecake layer, providing a delightful contrast of textures and flavors that traditional cheesecakes lack.
Can I use other flavors instead of lemon?
Absolutely! You can customize this recipe by substituting lemon with other citrus fruits like orange or lime, or even try adding chocolate for a unique twist.
How do I know when my cheesecake is done baking?
Your cheesecake is done when it is set but still slightly jiggly in the center. It will continue to firm up as it cools.
Can I make this cake ahead of time?
Yes! You can bake and assemble this cake one day in advance. Just ensure it is properly stored in the refrigerator until you’re ready to serve it.
Is there a gluten-free option for this Lemon Cheesecake Cake?
You can substitute regular flour with gluten-free all-purpose flour. Just check that it’s a blend suitable for baking, and follow package instructions for best results.
Final Thoughts
This Lemon Cheesecake Cake is not only indulgent but also versatile enough to suit various occasions, from birthdays to dinner parties. With its refreshing lemon flavor and creamy texture, it’s sure to impress your guests. Feel free to experiment with different flavors or toppings, such as fresh berries or whipped cream, to make it your own! Enjoy baking and savoring this delightful treat!
Lemon Cheesecake Cake
- Total Time: 1 hour 40 minutes
- Yield: Approximately 12 servings 1x
Description
Indulge in the delightful flavors of Lemon Cheesecake Cake, where creamy lemon cheesecake meets moist lemon buttermilk cake layers. Topped with a luscious lemon cream cheese frosting, this cake is a perfect centerpiece for birthdays, celebrations, or a sweet treat any day of the week. The bright and zesty flavor combined with a visually stunning presentation will impress your guests and leave them wanting more. Whether served plain or adorned with fresh berries and whipped cream, this cake is sure to elevate any occasion.
Ingredients
- 2 (8oz) packages Cream Cheese
- 1 cup sugar
- 1/4 tsp salt
- 3 eggs, room temperature
- 3 Tablespoons All Purpose Flour
- 3/4 cup Sour Cream
- 1 teaspoon Lemon Extract
- 1 1/2 sticks unsalted butter, softened
- 2 cups sugar
- 3 eggs
- 3 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 1/4 cup lemon juice
- 1/4 cup vegetable oil
- 1 Tablespoon Lemon Extract
- Zest of two lemons
- 2 sticks unsalted butter, slightly softened
- Optional: Zest from 1 lemon
- Optional: Yellow Coloring Gel
- 6 to 6 1/2 cups powdered sugar
Instructions
- Preheat the oven to 300°F. Place a rack in the bottom third of the oven with a pan filled with one inch of water on it.
- Line the bottom of a 9-inch springform pan with parchment paper.
- In a mixing bowl, beat softened cream cheese until smooth.
- Gradually add in sugar, salt, and flour while mixing at low speed until well combined.
- Add in lemon extract and sour cream; mix until smooth.
- Beat in eggs one at a time until well incorporated.
- Pour the batter into the prepared springform pan placed above the water pan in the oven.
- Bake for 45 minutes, until set but slightly jiggly in center. Turn off the oven and leave cheesecake inside for another 30 minutes.
- Cool on countertop, then chill in freezer for 2–3 hours or refrigerate overnight.
- Preheat oven to 350°F and grease/flour two 9×2 inch round pans.
- In one bowl, whisk together flour, baking powder, baking soda, salt, and zest for 30 seconds.
- In another bowl, combine buttermilk, vegetable oil, lemon extract, and lemon juice.
- In an electric mixer, beat softened butter until smooth; gradually add sugar until light and fluffy.
- Add eggs one at a time until yolks disappear.
- Alternate adding dry ingredients with wet ingredients starting and ending with dry; do not overmix.
- Divide batter evenly between prepared pans.
- Bake for 20–24 minutes, or until toothpick comes out clean. Let cool before removing from pans.
- In an electric mixer, beat butter until smooth; add chopped cream cheese and mix well.
- Add lemon extract; gradually mix in powdered sugar until desired consistency is achieved.
- Place first cake layer on serving plate; spread with a thin layer of frosting.
- Carefully place chilled cheesecake upside down onto first layer; remove parchment paper if needed.
- Spread cheesecake with another thin layer of frosting before topping with second cake layer.
- Frost entire cake as desired; refrigerate if frosting becomes too soft.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg
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