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Homemade Lemon Cheesecake Cake photo

Lemon Cheesecake Cake

This Lemon Cheesecake Cake is a refreshing treat that combines creamy cheesecake with fluffy cake layers. Perfect for any celebration!
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 2 packages cream cheese at room temperature
  • 1 cup granulated white sugar divided
  • 1 pinch 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 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
For the Frosting:
  • 6 ounces cream cheese at room temperature
  • 1 cup unsalted butter at room temperature
  • 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

Equipment

  • Mixing bowls
  • Electric mixer
  • 9-inch Round Cake Pans
  • Cooling rack
  • Spatula
  • Measuring cups and spoons
  • Rubber scraper

Method
 

Instructions
  1. Step 1: Prepare the Cake Layers - Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.