Imagine the zesty aroma of fresh lemons filling your kitchen as you embark on a delightful culinary journey. This Rich & Moist Lemon Cheesecake Cake is a fusion of two beloved desserts—cheesecake and classic cake—creating a symphony of textures and flavors. The creamy richness of cheesecake pairs beautifully with the airy, moist cake layers, all infused with the bright citrusy notes of fresh lemons. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this dessert is sure to impress.
Ingredients
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
For the Cake Layers:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- ½ cup buttermilk
For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Cheesecake Layer
- Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides.
- In a mixing bowl, beat the cream cheese until smooth. Add sugar, eggs, vanilla extract, lemon zest, and lemon juice, mixing until fully combined.
- Pour the cheesecake batter into the prepared pan and bake for 25-30 minutes, or until the center is set.
- Allow the cheesecake to cool completely, then refrigerate for at least 2 hours.
Step 2: Prepare the Cake Layers
- Preheat your oven to 350°F (177°C). Grease and line two 9-inch cake pans with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, followed by vanilla extract, lemon juice, and lemon zest.
- Gradually add the dry ingredients, alternating with buttermilk, mixing until smooth.
- Divide the batter evenly between the cake pans and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Let the cakes cool completely before assembling.
Step 3: Prepare the Frosting
- In a bowl, beat cream cheese and butter until smooth.
- Gradually add powdered sugar, followed by lemon juice, lemon zest, and vanilla extract.
- Mix until creamy and spreadable.
Step 4: Assemble the Cake
- Place one cake layer on a serving plate. Spread a thin layer of frosting.
- Carefully place the chilled cheesecake layer on top.
- Add the second cake layer and frost the entire cake with the lemon cream cheese frosting.
- Garnish with lemon slices, zest, or white chocolate shavings for an elegant finish.
Step 5: Chill & Serve
- Refrigerate the cake for at least 1 hour before slicing.
- Serve chilled and enjoy the rich, moist, and citrusy delight!
This cake is a show-stopping dessert that balances indulgence with refreshing lemony brightness. Perfect for celebrations or simply treating yourself! 🍋✨
You can find more details here. Let me know if you’d like any modifications!