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Creamy Lemon Cheesecake Cake Recipe

Creamy Lemon Cheesecake Cake Recipe
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★★★★★

4.7 from 11 reviews

This Creamy Lemon Cheesecake Cake is a decadent layered dessert combining a smooth lemon cheesecake base with fluffy, zesty lemon cake layers and a luscious lemon cream cheese frosting. Perfect for special occasions or anytime you crave a rich, citrusy treat.

Ingredients

Scale

For the Lemon Cheesecake

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

For the 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

For the 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

Instructions

  1. Prepare the Lemon Cheesecake: Begin by placing a pan with one inch of water on a lower oven rack to prevent cracking. Preheat oven to 300°F (150°C). Line a 9-inch springform pan bottom with parchment paper. Beat softened cream cheese until smooth, then add sugar, salt, and flour, mixing on low. Incorporate sour cream and lemon extract, then add eggs one at a time, mixing until just combined. Pour into pan and bake on rack above water bath for 45 minutes until set but slightly jiggly. Turn off oven, leave cheesecake inside with door ajar for 30 minutes to cool gradually. Cool completely on countertop, then cover and freeze 2-3 hours or refrigerate at least 5-6 hours or overnight.
  2. Bake the Lemon Cake Layers: Preheat oven to 350°F (175°C). Grease and flour two 9×2 inch round cake pans. Whisk together cake flour, baking powder, baking soda, salt, and lemon zest in a bowl; set aside. In another bowl, combine buttermilk, vegetable oil, lemon extract, and lemon juice. Cream softened butter until smooth, gradually add sugar until fluffy. Beat in eggs one at a time. Alternate adding flour mixture and buttermilk mixture starting and ending with dry ingredients, mix until just combined. Divide batter evenly in pans. Bake 20-24 minutes until toothpick comes out clean or with a few crumbs. Cool 10 minutes in pans, then release onto racks to cool completely.
  3. Make the Lemon Cream Cheese Frosting: Beat softened butter until smooth, add cream cheese pieces and mix until creamy. Stir 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 before frosting for best texture.
  4. Assemble the Cake: Place one cooled lemon cake layer on a cake stand. Spread a thin layer of frosting. Loosen sides of springform pan with warm knife, release and invert chilled cheesecake layer onto cake layer. Remove pan bottom and parchment, trim cheesecake edges if wider than cake layers. Spread thin frosting layer over cheesecake. Top with second lemon cake layer. Frost entire cake with remaining frosting, refrigerate as needed to prevent softness. Finish with piping or decorative spatula work as desired.

Notes

  • Use room temperature eggs and cream cheese for best batter consistency.
  • Water bath during cheesecake baking prevents cracking and ensures creamy texture.
  • Do not overmix cake batter to keep layers light and tender.
  • Allow cheesecake to chill thoroughly before assembling for clean slices.
  • Store leftover cake refrigerated and consume within 3-4 days for freshness.

Nutrition

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

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