Lemon Cheesecake Cake
Lemon Cheesecake Cake is a delightful dessert that perfectly combines the creamy richness of cheesecake with the light, fluffy texture of cake. It’s a refreshing treat that captures the essence of summer, making it an ideal choice for gatherings, celebrations, or just a sweet indulgence at home. With a luscious lemon cream cheese frosting and layers of moist lemon-flavored cake, this dessert is sure to impress your family and friends.
What Makes This Recipe Special
What sets this Lemon Cheesecake Cake apart is its unique dual-layer structure. The cake layers are infused with fresh lemon juice and zest, which give them a zesty punch. The cheesecake layer in the middle adds a creamy, tangy contrast that elevates the cake to another level of deliciousness. The combination of textures and flavors makes each bite a heavenly experience. Plus, it’s a showstopper that looks as good as it tastes!
Shopping List
- Two 8-ounce packages of cream cheese, at room temperature
- 1 cup granulated white sugar (divided)
- A pinch of salt
- 2 large eggs
- 2 cups sour cream
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3 large eggs, at room temperature
- 1 cup buttermilk
- 1 cup (1 stick) unsalted butter, at room temperature
- 1 cup shortening
- 2 teaspoons finely grated lemon zest
- 1/2 cup freshly squeezed lemon juice
- 1 cup lemon-lime soda (Sprite or 7-Up)
- 6 ounces cream cheese, at room temperature (for frosting)
- 1 cup (2 sticks) unsalted butter, at room temperature (for frosting)
- 4 cups powdered sugar
- 1 tablespoon finely grated lemon zest (for frosting)
- 1/4 cup freshly squeezed lemon juice (for frosting, might need a little more)
What You’ll Need (Gear)
- Mixing bowls: For combining ingredients.
- Electric mixer: To achieve a smooth and creamy frosting.
- 9-inch round cake pans: For baking the cake layers.
- Cooling rack: To cool the cakes after baking.
- Spatula: For spreading the frosting.
- Measuring cups and spoons: For accurate measurements.
- Rubber scraper: To scrape down the sides of the bowls.
Lemon Cheesecake Cake: Step-by-Step Guide
Step 1: Prepare the Cake Layers
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy release after baking.
Step 2: Make the Cake Batter
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. In another bowl, cream together the unsalted butter, shortening, and 2 cups of granulated sugar until light and fluffy. Add in the 3 large eggs, buttermilk, lemon zest, lemon juice, and lemon-lime soda. Mix until well combined.
Step 3: Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Be careful not to overmix, as this can lead to a dense cake.
Step 4: Bake the Cake Layers
Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a cooling rack to cool completely.
Step 5: Prepare the Cheesecake Layer
While the cakes are cooling, make the cheesecake layer. In a mixing bowl, beat together the two packages of cream cheese, 1 cup of granulated sugar, and a pinch of salt until smooth. Add the sour cream, heavy whipping cream, and vanilla extract. Mix until creamy. Incorporate the 2 large eggs, mixing until just combined.
Step 6: Bake the Cheesecake Layer
Pour the cheesecake batter into a greased 9-inch round cake pan. Bake at 325°F (163°C) for about 45-50 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake in the oven for another hour to cool gradually. Remove and let it cool completely.
Step 7: Make the Frosting
In a mixing bowl, beat the cream cheese and 1 cup of unsalted butter together until smooth. Gradually add the powdered sugar, mixing on low until combined. Add the lemon zest and lemon juice, then beat on high until fluffy and spreadable.
Step 8: Assemble the Cake
Once the cake layers and cheesecake layer have cooled, place one cake layer on a serving plate. Spread a layer of frosting on top, then carefully place the cheesecake layer on top of the frosting. Add more frosting on top of the cheesecake layer, followed by the second cake layer. Frost the top and sides of the cake with the remaining frosting.
Step 9: Chill and Serve
Refrigerate the assembled cake for at least 2 hours before serving to allow the flavors to meld and the frosting to set. Slice and enjoy!
What to Use Instead
- If you don’t have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice.
- For a gluten-free version, use a gluten-free all-purpose flour blend.
- If you prefer a lighter frosting, you can use whipped cream instead of cream cheese.
- For added flavor, consider using almond extract in place of vanilla extract.
Pro Perspective
This Lemon Cheesecake Cake is a fantastic dessert that can be made ahead of time. The flavors develop beautifully as it sits in the refrigerator, making it an ideal choice for parties or potlucks. When preparing the cake, make sure all your ingredients are at room temperature for the best results. This helps to create a smooth batter and a creamy frosting. Additionally, when frosting the cake, a bench scraper or offset spatula can help achieve that perfect finish.
Storing, Freezing & Reheating
To store your Lemon Cheesecake Cake, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to 5 days. If you’d like to freeze the cake, it’s best to freeze it un-frosted. Wrap the cooled cake layers in plastic wrap and then in aluminum foil. They can be frozen for up to 3 months. When ready to eat, thaw in the refrigerator overnight before frosting and serving. The cheesecake layer can also be stored in the refrigerator for up to a week in an airtight container.
Common Qs About Lemon Cheesecake Cake
Can I use a different fruit instead of lemon?
Absolutely! You can substitute lemon with other citrus fruits like lime or orange for a different flavor profile.
Can I make this cake gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free flour blend designed for baking.
What if my cheesecake layer cracks?
Cracks can happen with cheesecakes. To prevent this, avoid overbaking and allow it to cool gradually in the oven.
Can I make this cake in advance?
Yes! This cake can be made a day ahead and stored in the refrigerator. The flavors will deepen and improve overnight.
Final Thoughts
Lemon Cheesecake Cake is more than just a dessert; it’s an experience that brightens any occasion. The combination of the light, fluffy cake and the rich, creamy cheesecake layer is a match made in dessert heaven. Whether you’re a seasoned baker or just starting out, this recipe is approachable and rewarding. So gather your ingredients, roll up your sleeves, and treat yourself to a slice of sunshine with this delightful Lemon Cheesecake Cake!
Lemon Cheesecake Cake
Ingredients
Equipment
Method
- Step 1: Prepare the Cake Layers - Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Step 2: Make the Cake Batter - In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. In another bowl, cream together the unsalted butter, shortening, and 2 cups of granulated sugar until light and fluffy. Add in the 3 large eggs, buttermilk, lemon zest, lemon juice, and lemon-lime soda. Mix until well combined.
- Step 3: Combine Dry and Wet Ingredients - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Be careful not to overmix.
- Step 4: Bake the Cake Layers - Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick comes out clean. Cool in the pans for 10 minutes before transferring to a cooling rack.
- Step 5: Prepare the Cheesecake Layer - Beat together the two packages of cream cheese, 1 cup of sugar, and a pinch of salt until smooth. Add the sour cream, heavy whipping cream, and vanilla extract, mixing until creamy. Incorporate the 2 large eggs.
- Step 6: Bake the Cheesecake Layer - Pour the cheesecake batter into a greased 9-inch round cake pan. Bake at 325°F (163°C) for about 45-50 minutes, until the edges are set. Cool gradually in the oven for an hour.
- Step 7: Make the Frosting - Beat the cream cheese and 1 cup of unsalted butter until smooth. Gradually add powdered sugar, then add lemon zest and lemon juice, beating until fluffy.
- Step 8: Assemble the Cake - Place one cake layer on a serving plate, spread frosting, add the cheesecake layer, top with more frosting, followed by the second cake layer. Frost the top and sides.
- Step 9: Chill and Serve - Refrigerate for at least 2 hours before serving. Slice and enjoy!
Notes
- Use room temperature ingredients for best results.
- Chill the cake for at least 2 hours to set the flavors.
- Store leftovers in the refrigerator for up to 5 days.
