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Creamy Lemon Cheesecake Cake

Creamy Lemon Cheesecake Cake

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Indulge in the delightful Creamy Lemon Cheesecake Cake, a perfect blend of rich cheesecake and fluffy cake layers infused with vibrant lemon flavor. Ideal for any celebration, this dessert is as visually stunning as it is delicious, making it a sure winner at birthdays, weddings, or family gatherings. Each slice offers a creamy texture balanced by zesty notes that elevate your dessert experience, leaving everyone craving more. With straightforward instructions and accessible ingredients, even novice bakers can craft this impressive treat.

Ingredients

Scale
  • 16 oz cream cheese
  • 1 cup granulated sugar
  • 1/4 tsp salt
  • 3 eggs
  • 3 tbsp all-purpose flour
  • 3/4 cup sour cream
  • 1 tsp lemon extract
  • 1 1/2 sticks (12 tbsp) unsalted butter
  • 2 cups granulated sugar
  • 3 eggs
  • 3 cups cake flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups buttermilk
  • 1/4 cup lemon juice
  • 1/4 cup vegetable oil
  • 1 tbsp lemon extract
  • Zest from 2 lemons
  • 2 sticks unsalted butter
  • 16 oz cream cheese
  • 1 tsp lemon extract
  • Optional: zest of 1 lemon (about 1 1/2 tsp)
  • 6 to 6 1/2 cups powdered sugar
  • Yellow food gel, optional

Instructions

  1. Preheat oven to 325°F (160°C). Grease two 9-inch round cake pans and line with parchment.
  2. For the cheesecake filling: Beat softened cream cheese with sugar until smooth. Add salt, then eggs one at a time. Fold in flour and sour cream; mix in lemon extract. Pour into pans and bake for about 60 minutes; cool completely.
  3. For the cake batter: Cream butter and sugar until fluffy. Add eggs, then alternate mixing dry ingredients with buttermilk, lemon juice, and extracts until just combined. Divide between pans.
  4. Bake cake layers for 25-30 minutes or until a toothpick comes out clean; let cool.
  5. Assemble by layering cheesecake filling between the cooled cakes and frosting with remaining filling.

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