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
Scale
- 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