Description
This Lemon Cheesecake Cake is a delightful combination of creamy cheesecake sandwiched between layers of moist lemon cake, all topped with a luscious lemon cream cheese frosting. It’s the perfect dessert for any occasion, especially for lemon lovers!
Ingredients
Cheesecake Layer:
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Lemon Cake Layers:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 1/4 cups buttermilk
Frosting:
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 6 cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven and prepare the cheesecake layer: Beat cream cheese and sugar, add eggs one at a time, mix in sour cream, vanilla, lemon juice, and zest. Bake and chill.
- Prepare the lemon cake layers: Whisk dry ingredients, beat butter and sugar, add eggs, vanilla, lemon zest, juice, and buttermilk. Divide batter and bake.
- Make the frosting: Beat butter and cream cheese, add powdered sugar, lemon juice, zest, and vanilla until fluffy.
- Assemble the cake: Layer cake, cheesecake, and remaining cake. Frost with lemon cream cheese frosting. Chill before serving.
Notes
- For extra lemon flavor, consider adding lemon curd between the layers.
- The cheesecake layer can be made a day ahead for convenience.
- Store leftovers covered in the refrigerator.
