Lemon Cheesecake Cake (Print Version)
A heavenly dessert with lemon cheesecake sandwiched between buttermilk cake layers and topped with lemon cream cheese frosting.
# Ingredients:
→ Cheesecake Layer
01 -
2 (8 oz) packages cream cheese (453 g)
02 -
1 cup sugar (200 g)
03 -
1/4 tsp salt
04 -
3 eggs, room temperature
05 -
3 tbsp (23 g) all-purpose flour
06 -
3/4 cup (182 g) sour cream
07 -
1 tsp lemon extract
→ Lemon Cake Layers
08 -
1 1/2 sticks (170 g) unsalted butter, softened
09 -
2 cups (400 g) sugar
10 -
3 eggs
11 -
3 cups (342 g) cake flour
12 -
2 tsp (8 g) baking powder
13 -
1/2 tsp (3 g) baking soda
14 -
1/2 tsp (3 g) salt
15 -
1 1/4 cups (296 g) buttermilk
16 -
1/4 cup (57 g) lemon juice
17 -
1/4 cup (54 g) vegetable oil
18 -
1 tbsp (10 g) lemon extract
19 -
Zest of 2 lemons
→ Lemon Cream Cheese Frosting
20 -
2 sticks (226 g) unsalted butter, slightly softened
21 -
2 (8 oz) packages cream cheese (453 g)
22 -
1 tsp (4 g) lemon extract
23 -
Optional: zest of 1 lemon (approx. 1 1/2 tsp)
24 -
Optional: yellow coloring gel
25 -
6 to 6 1/2 cups (690 g - 747 g) powdered sugar
# Steps:
01 -
Place a 9x13 inch pan filled with one inch of water on a rack in the bottom 2/3 of the oven. Preheat oven to 300°F (150°C). Line the bottom of a 9-inch springform pan with parchment paper. In a mixing bowl, beat softened cream cheese until smooth. Gradually add sugar, salt, and flour, mixing at low speed until well combined. Add lemon extract and sour cream; mix until smooth. Add eggs one at a time, mixing until well combined. Pour cheesecake batter into the prepared springform pan and place it on the rack above the water pan. Bake for 45 minutes until set but slightly jiggly. Leave in the oven for 30 minutes with the door slightly open. Cool on the countertop, then chill in the freezer for 2-3 hours or in the refrigerator for 5-6 hours or overnight.
02 -
Preheat oven to 350°F (175°C). Grease and flour two 9x2 inch round pans. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest. Set aside. Combine buttermilk, oil, lemon extract, and lemon juice in another bowl. In a mixing bowl, beat butter at medium speed until smooth. Gradually add sugar and mix for 3-5 minutes until fluffy. Add eggs one at a time, mixing until well combined. Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients. Divide the batter between prepared pans. Bake for 20-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans.
03 -
Cut butter into 1/2 inch slices and beat until smooth. Add cream cheese and mix until blended. Mix in lemon extract and zest, if using. Gradually add powdered sugar until well blended. Chill frosting before using.
04 -
Place the first lemon cake layer on a cake plate. Spread with a thin layer of frosting. Remove the sides of the springform pan from the cheesecake and place it upside down on the first cake layer. Spread a thin layer of frosting on the cheesecake, then top with the second lemon cake layer. Frost the cake as desired. If frosting becomes too soft, chill the cake in the freezer for 15 minutes to firm it up.
# Notes:
01 -
Substitute for buttermilk: mix 1 tbsp plus 1 tsp vinegar or lemon juice into milk to reach 1 1/4 cups. Let sit for 5 minutes.
02 -
Substitution for cake flour: for each cup of flour, remove 2 tbsp and replace with 2 tbsp cornstarch.