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Creamy Lemon Cheesecake Cake Recipe

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★★★★★

4.9 from 184 reviews

This Creamy Lemon Cheesecake Cake features a rich, creamy cheesecake layer baked right inside a lemon-flavored cake, layered with luscious lemon cream cheese frosting. The bright citrus zest and juice bring refreshing notes that perfectly complement the dense, smooth cheesecake and moist lemon cake layers. Ideal for lemon lovers looking for a show-stopping dessert that combines cheesecake and layered cake with a tangy twist.

Ingredients

Scale

Cheesecake Layer

  • 16 oz (2 packages) full-fat cream cheese, slightly softened
  • 1 cup granulated sugar
  • 1/4 tsp salt
  • 3 tbsp all-purpose flour
  • 3/4 cup sour cream
  • 1 tsp lemon extract
  • 3 eggs, room temperature

Lemon Cake Layers

  • 1 1/2 sticks (12 tbsp) unsalted butter, softened
  • 2 cups granulated sugar
  • 3 eggs
  • 3 cups cake flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups buttermilk
  • 1/4 cup lemon juice
  • 1/4 cup vegetable oil
  • 1 tbsp lemon extract
  • Zest from 2 lemons

Lemon Cream Cheese Frosting

  • 2 sticks unsalted butter, slightly softened
  • 16 oz (2 packages) full-fat cream cheese, barely softened
  • 1 tsp lemon extract
  • Optional: zest of 1 lemon (about 1 1/2 tsp)
  • 6 to 6 1/2 cups powdered sugar
  • Yellow food gel, optional

Tools

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

Instructions

  1. Prepare and Bake the Cheesecake Layer: Preheat your oven to 300°F and place a pan filled with one inch of water on a lower rack to create a water bath, helping to prevent cracks in the cheesecake. Line the bottom of a 9-inch springform pan with parchment paper. Beat the cream cheese until smooth, then add sugar, salt, and flour mixing on low speed. Blend in sour cream and lemon extract. Add the eggs one at a time until fully combined. Pour batter into the pan and place it in the oven just above the water pan. Bake for 45 minutes until set but slightly jiggly. Turn off oven, leave cheesecake inside with door slightly open for 30 minutes to cool gradually. Then cool on countertop and chill in freezer for 2-3 hours or refrigerate 5-6 hours or overnight for best results.
  2. Prepare and Bake the Lemon Cake Layers: Raise oven temperature to 350°F and grease and flour two 9×2 inch cake pans. Whisk cake flour, baking powder, baking soda, salt, and lemon zest in a bowl. In another bowl, combine buttermilk, vegetable oil, lemon extract, and lemon juice. Cream softened butter until smooth, then gradually add sugar until fluffy. Beat in eggs one at a time. Alternately add the flour mixture and buttermilk mixture to the batter, starting and ending with dry ingredients, mixing just until combined. Divide batter evenly into prepared pans. Bake 20-24 minutes or until a toothpick comes out clean or with a few crumbs. Cool for 10 minutes, then turn out onto racks to cool completely.
  3. Make the Lemon Cream Cheese Frosting: Beat softened butter until smooth in a mixer bowl. Add cream cheese pieces and beat until creamy. Mix in lemon extract and optional lemon zest. Gradually add powdered sugar, beating until smooth and fluffy. Add yellow food gel if desired for color. Chill slightly before frosting so it pipes and spreads best; remix before use without microwaving to soften.
  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 over the top. Loosen the cheesecake from its pan by running a thin heated knife around the edge. Place the cheesecake layer on top of the frosted cake layer. Spread frosting evenly over the cheesecake and then top with the second lemon cake layer. Use remaining frosting to cover the top and sides of the entire cake. Decorate piping with a disposable piping bag and 2D tip as desired. Refrigerate cake before serving for best texture and flavor.

Notes

  • Using a water bath for the cheesecake is crucial to avoid cracks and ensure even baking.
  • Be careful not to overmix the cake batter to keep layers tender and light.
  • For the best lemon flavor, use fresh lemon zest and juice wherever indicated.
  • Chilling the frosting helps achieve the best piping and spreading consistency.
  • If the frosting is too soft, avoid microwaving; instead chill and remix gently to maintain texture.
  • This cake benefits from chilling for several hours or overnight to meld flavors and firm up for clean slicing.

Keywords: lemon cheesecake cake, lemon cake, cheesecake layer cake, lemon cream cheese frosting, layered cake, citrus dessert, creamy cheesecake, homemade lemon cake

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