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Creamy Lemon Cheesecake Cake Recipe

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★★★★★

5 from 66 reviews

This Creamy Lemon Cheesecake Cake combines a rich, tangy cheesecake layer baked in a water bath with moist lemon cake layers, all enveloped in a luscious lemon cream cheese frosting. Perfectly balanced with fresh lemon zest and extract, this cake is a delightful citrus treat ideal for special occasions or anytime you crave a refreshing dessert with a creamy texture and bright flavor.

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: Begin by placing a pan with one inch of water on a lower oven rack to create a water bath, which helps prevent cracking. Preheat the oven to 300°F. Line the bottom of a 9-inch springform pan with parchment paper. In a mixing bowl, beat the slightly softened cream cheese until smooth. Add sugar, salt, and flour, mixing on low speed. Blend in sour cream and lemon extract. Add the eggs one at a time, mixing until fully incorporated. Pour the batter into the prepared pan, place on rack above water bath, and bake for 45 minutes until set but slightly jiggly. Turn off oven and leave cheesecake inside with door slightly open for 30 minutes to cool gradually. Then cool it on the countertop, cover, and freeze for 2-3 hours or refrigerate for at least 5-6 hours or overnight.
  2. Prepare and Bake the Lemon Cake Layers: Preheat the oven to 350°F and grease and flour two 9×2-inch round cake pans. In a medium bowl, whisk together cake flour, baking powder, baking soda, salt, and lemon zest. In another bowl, combine buttermilk, vegetable oil, lemon extract, and lemon juice. In a stand mixer, cream softened butter until smooth. Gradually add sugar, mixing until light and fluffy. Beat in eggs one at a time. Alternately add flour mixture and buttermilk mixture to the batter, starting and ending with dry ingredients, mixing just until combined. Divide batter evenly into pans and bake 20-24 minutes until a toothpick comes out clean or with few crumbs. Cool in pans for 10 minutes, then invert onto racks to cool completely.
  3. Make the Lemon Cream Cheese Frosting: Beat slightly softened butter until smooth. Cut cream cheese into pieces and add to butter, mixing until creamy. Add lemon extract and optional lemon zest. Gradually mix in powdered sugar until smooth and fluffy. Optionally add yellow food gel for color. Chill frosting slightly before using for best texture; avoid microwaving to soften.
  4. Assemble the Lemon Cheesecake Layer Cake: Place the first cooled lemon cake layer on a cake plate. Spread a thin layer of lemon cream cheese frosting on top. Run a thin hot knife around the cheesecake in the springform pan to loosen it, then release the sides and carefully place the chilled cheesecake layer upside down onto the first cake layer. Remove the pan bottom and parchment paper. Trim excess cheesecake if wider than cake layers with a hot knife. Spread another thin layer of frosting over the cheesecake. Place the second lemon cake layer on top. Frost the entire cake with remaining frosting, chilling as needed to keep frosting firm. Use a small offset spatula and piping bag with decorative tip to add finishing touches.

Notes

  • Using a water bath for the cheesecake layer prevents cracks and ensures creamy texture.
  • Letting the cheesecake cool gradually inside the oven helps maintain its structure without cracks.
  • Fresh lemon zest in the cake and frosting intensifies citrus flavor.
  • Do not overmix the cake batter to keep layers tender and soft.
  • Frosting is best when chilled slightly before spreading or piping to maintain ideal texture.
  • Avoid microwaving the frosting to soften, as it can negatively affect texture.
  • Trim the cheesecake layer carefully if wider than the cake layers for an even cake edge.

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

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