Rich & Moist Lemon Cheesecake Cake Recipe

This Rich & Moist Lemon Cheesecake Cake is a delightful fusion of creamy cheesecake and fluffy lemon cake, creating a dessert that’s both indulgent and refreshing. The bright citrus flavor pairs beautifully with the velvety texture, making it perfect for celebrations or simply treating yourself. With layers of tangy lemon-infused cheesecake and soft cake, topped with a luscious lemon frosting, this dessert is a showstopper!

Ingredients

For the Lemon Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 cup buttermilk
• 1 tablespoon lemon zest
• ¼ cup fresh lemon juice

For the Cheesecake Layer:

• 8 ounces cream cheese, softened
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ¼ cup sour cream

For the Lemon Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• ½ teaspoon vanilla extract
• 2 tablespoons heavy cream

Instructions

Step 1: Prepare the Cheesecake Layer

1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a mixing bowl, beat the cream cheese and sugar until smooth.
3. Add the egg, vanilla extract, and sour cream, mixing until fully combined.
4. Pour the cheesecake batter into the prepared pan and bake for 25-30 minutes, or until set.
5. Let the cheesecake cool completely, then refrigerate for at least 2 hours.

Step 2: Bake the Lemon Cake

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, cream the butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Gradually add the dry ingredients, alternating with buttermilk and lemon juice. Mix until just combined.
6. Divide the batter evenly between the cake pans and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cakes cool completely before assembling.

Step 3: Make the Lemon Frosting

1. In a large bowl, beat the butter until creamy.
2. Gradually add powdered sugar, mixing until smooth.
3. Stir in lemon juice, lemon zest, vanilla extract, and heavy cream. Beat until fluffy.

Step 4: Assemble the Cake

1. Place one lemon cake layer on a serving plate. Spread a thin layer of frosting on top.
2. Carefully place the chilled cheesecake layer over the frosted cake.
3. Add the second lemon cake layer on top.
4. Frost the entire cake with the lemon frosting, smoothing the sides and top.
5. Refrigerate for at least 30 minutes before slicing.

Serving Suggestions

• Garnish with fresh lemon slices or zest for extra brightness.
• Serve with a dollop of whipped cream or a drizzle of lemon glaze.
• Pair with a cup of tea or coffee for a delightful treat.

Additional Tips

• Use Fresh Lemons: Fresh juice and zest enhance the flavor.
• Make it Extra Moist: Add a splash of milk to the cake batter if needed.
• Try a Different Frosting: Swap lemon frosting for cream cheese frosting for a tangy twist.

This Rich & Moist Lemon Cheesecake Cake is a stunning dessert that combines the best of both worlds—cheesecake and cake! Enjoy every bite of its creamy, citrusy goodness.

You can find more variations here and here.