Lemon Cheesecake Cake
This Lemon Cheesecake Cake features a creamy lemon cheesecake layer sandwiched between moist lemon buttermilk cake layers, topped with lemon cream cheese frosting.
Equipment
- 9-inch springform pan
- mixing bowl
- mixer
- measuring cups
- measuring spoons
- baking pan
Ingredients
Cheesecake Layer
- 16 oz Cream Cheese Use full fat, softened slightly.
- 1 cup Sugar
- ¼ teaspoon Salt
- 3 Eggs room temperature
- 3 Tablespoons All Purpose Flour 23g
- ¾ cup Sour Cream 182g
- 1 teaspoon Lemon Extract
Lemon Cake Layers
- 1.5 sticks Unsalted Butter softened
- 2 cups Sugar 400g
- 3 Eggs
- 3 cups Cake Flour spooned and leveled
- 2 teaspoons Baking Powder 8g
- ½ teaspoon Baking Soda 3g
- ½ teaspoon Salt 3g
- 1.25 cups Buttermilk 296g
- ¼ cup Lemon Juice fresh
- ¼ cup Vegetable Oil 54g
- 1 Tablespoon Lemon Extract 10g
- Zest of Lemons two lemons
Lemon Cream Cheese Frosting
- 2 sticks Unsalted Butter slightly softened
- 16 oz Cream Cheese Use full fat, softened slightly.
- 1 teaspoon Lemon Extract 4g
- 1 lemon Lemon Zest optional
- 6 to 6.5 cups Powdered Sugar adding more if necessary
Instructions
Cheesecake Layer
- Place a 9x13 pan filled with one inch of water on a rack in the bottom ⅔ of the oven.
- Preheat oven to 300 degrees F.
- Line the bottom of a 9 inch spring form pan with a circle of parchment paper.
- In a mixing bowl, mix softened cream cheese until smooth.
- Mixing at low speed, add sugar, salt, flour.
- Add lemon extract and sour cream. Mix at low speed until smooth and incorporated. Add eggs one at a time.
- Pour the cheesecake batter into springform pan lined with parchment and place on a rack just above the pan of water.
- Bake for 45 minutes. The cheesecake should be set at this point.
- Turn off the oven and leave cheesecake inside for 30 more minutes with the oven door slightly open.
- Allow the cheesecake to cool on the countertop, then chill in the freezer for 2-3 hours.
Lemon Cake Layers
- Preheat the oven to 350 degrees, grease and flour two 9×2 inch round pans.
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, and zest for 30 seconds. Set aside.
- In another bowl, add the buttermilk, oil, lemon extract, and lemon juice. Set aside.
- In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix until light and fluffy.
- Add the eggs one at a time mixing until combined.
- Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients.
- Do not mix above medium speed or over mix the cake batter.
- Divide batter between the two prepared 9 inch cake pans.
- Bake at 350 degrees for 20-24 minutes. Let cool 10 minutes and turn out.
Lemon Cream Cheese Frosting
- Cut butter into ½ inch slices and add to the bowl of your mixer, beat until smooth.
- Cut the cream cheese into pieces and add to the butter, beating until blended.
- Add the lemon extract and optional lemon zest.
- Gradually add powdered sugar and beat until well blended.
- Use while chilled for best piping results.
Assemble the Cake
- Place the first lemon cake layer on the cake plate. Spread with a thin layer of frosting.
- Run a thin knife between the cake and side of the cake pan to help prevent sticking.
- Release the sides of the springform pan and place the cheesecake upside down onto the first cake layer.
- Spread the cheesecake layer with a thin layer of frosting and top with the second lemon cake layer.
- Frost the cake as usual, and chill if the frosting becomes too soft.
Notes
Substitutions for buttermilk and cake flour are provided in the recipe.
Nutrition
Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 80mgSodium: 250mgPotassium: 200mgSugar: 40gVitamin A: 800IUVitamin C: 2mgCalcium: 100mgIron: 0.5mg
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