Lemon Cheesecake Cake

If you’re on the hunt for a dessert that perfectly marries the creamy richness of cheesecake with the light and fluffy texture of cake, look no further than this Lemon Cheesecake Cake. This dreamy dessert is a showstopper for any occasion, boasting a zesty lemon flavor that dances on your palate. With layers of moist lemon cake and a luscious cheesecake filling, topped off with a tangy lemon cream cheese frosting, this cake is sure to become a family favorite.

Why This Recipe is a Keeper

This Lemon Cheesecake Cake is not just about taste; it’s about the experience. The bright lemon flavor combined with the creamy texture of the cheesecake layer brings joy to every bite. Here are a few reasons why this recipe is a keeper:

– Flavor Explosion: The combination of lemon zest and fresh lemon juice adds a refreshing zing that brightens the cake.
– Perfect for Any Occasion: Whether it’s a birthday, a holiday gathering, or just a Tuesday evening, this cake fits every occasion.
– Impressive Presentation: The layers of cake and cheesecake make for a stunning presentation, so you can wow your guests without needing to be a professional baker.

What to Buy

Before you get started, let’s gather our ingredients. Here’s what you’ll need:

• Two 8-ounce packages of cream cheese, at room temperature
• 1 ½ cups granulated white sugar
• 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
• 1 teaspoon salt
• 3 large eggs, at room temperature
• 1 cup buttermilk
• 1 cup (1 stick) unsalted butter, at room temperature
• ½ cup shortening
• 2 teaspoons finely grated lemon zest
• ⅓ cup freshly squeezed lemon juice
• ½ cup lemon-lime soda (Sprite or 7-Up)
• 1 teaspoon vanilla extract
• 6 ounces cream cheese, at room temperature
• 1 cup (2 sticks) unsalted butter, at room temperature
• 4 cups powdered sugar
• 1 tablespoon finely grated lemon zest
• ⅓ cup freshly squeezed lemon juice (might need a little more)

Essential Tools for Success

Having the right tools makes the baking process smoother. Here’s what you’ll need:

• Mixing Bowls: At least two large mixing bowls for combining ingredients.
• Electric Mixer: A stand mixer or hand mixer to ensure your batter is light and fluffy.
• Measuring Cups and Spoons: For precise measurements of your ingredients.
• Spatula: A rubber spatula for folding in ingredients and scraping down the sides of your bowls.
• 9-inch Round Cake Pans: To bake your cake layers evenly.
• Cooling Racks: For cooling your cake layers completely before frosting.

Lemon Cheesecake Cake: How It’s Done

Now that we have everything ready, let’s dive into the steps to create this delightful Lemon Cheesecake Cake.

Step 1: Prepare Your Cake Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This will ensure your cake layers come out smoothly.

Step 2: Make the Cheesecake Filling

In a mixing bowl, beat together the cream cheese, ½ cup of granulated sugar, and a pinch of salt until smooth. Add in the 2 large eggs, 1 cup of sour cream, 1 teaspoon of vanilla extract, and mix until fully combined. Pour this mixture evenly into the prepared cake pans and set aside.

Step 3: Prepare the Lemon Cake Batter

In a separate bowl, whisk together the flour, baking powder, and 1 teaspoon of salt. In another bowl, cream together 1 cup of unsalted butter and 1 cup of granulated sugar until light and fluffy. Add in the 3 large eggs, one at a time, mixing well after each addition.

Step 4: Combine Ingredients

Alternate adding the dry ingredients and the buttermilk into the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Stir in the lemon zest, lemon juice, and lemon-lime soda.

Step 5: Bake

Pour the lemon cake batter over the cheesecake filling in both pans, filling them about ¾ full. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Step 6: Make the Frosting

In a mixing bowl, beat the 6 ounces of cream cheese and 1 cup of unsalted butter until smooth. Gradually add in the powdered sugar, mixing well. Then, add the lemon zest and lemon juice, adjusting as necessary for flavor and consistency.

Step 7: Assemble the Cake

Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top, then add the second layer of cake. Frost the top and sides of the cake until fully covered. For an extra touch, garnish with lemon slices or zest.

Fresh Takes Through the Year

This Lemon Cheesecake Cake is versatile and can be adapted for different seasons or occasions. Here are some fresh takes:

• Add blueberries or raspberries between the layers for a fruity twist.
• Top with a lemon curd drizzle for extra tartness.
• Incorporate herbs like basil or mint for a unique flavor pairing.
• Make mini versions in cupcake liners for a fun party treat.

Troubleshooting Tips

Every baker encounters challenges. Here’s how to tackle some common issues:

• If your cheesecake layer cracks, make sure to bake it slowly and avoid overmixing.
• For a denser cake, ensure your ingredients are at room temperature before mixing.
• If the frosting is too runny, add more powdered sugar to thicken it up.
• Overbaking can lead to dry cake; always check for doneness a few minutes before the recommended baking time.

Storage & Reheat Guide

To keep your Lemon Cheesecake Cake fresh and delicious:

Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, freeze the cake (without frosting) wrapped in plastic wrap and then aluminum foil for up to 3 months. When ready to eat, thaw in the fridge overnight and frost before serving.

Reader Questions

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day in advance and store them wrapped in plastic wrap in the refrigerator. Frosting can also be made ahead and stored in the fridge until you’re ready to assemble.

Can I substitute the cream cheese?

If you’re looking for a lighter option, you can use Neufchâtel cheese as a substitute for cream cheese, but for the best flavor and texture, cream cheese is recommended.

What if I don’t have buttermilk?

You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for about 5 minutes before using.

How can I make this cake gluten-free?

Replace the all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients are gluten-free as well.

If you love Lemon Cheesecake Cake, consider trying these other delicious desserts:

Save & Share

If you enjoyed this Lemon Cheesecake Cake, make sure to share it with your friends and family! Pin it for later and let’s spread the joy of baking together.

With every slice of this Lemon Cheesecake Cake, you’ll find the perfect balance of tart and sweet, creamy and fluffy, making it a delightful treat for your taste buds. Happy baking!