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Creamy Lemon Cheesecake Cake Recipe

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★★★★★

4.9 from 101 reviews

This Creamy Lemon Cheesecake Cake combines the rich texture of a classic cheesecake layer with the bright, tangy flavor of lemon cake, all enveloped in luscious lemon cream cheese frosting. Perfect for lemon lovers seeking a moist, flavorful, and elegant dessert that’s as visually stunning as it is delicious.

Ingredients

Scale

Cheesecake Layer:

  • 3 eggs (room temperature, about 70°F)
  • 16 oz cream cheese (full-fat, slightly softened)
  • 1 cup granulated sugar
  • 3/4 cup sour cream (full-fat)
  • 1 tsp lemon extract
  • 3 tbsp all-purpose flour
  • 1/4 tsp salt

Lemon Cake Layers:

  • Zest from 2 lemons
  • 2 tsp baking powder
  • 2 cups granulated sugar
  • 1 tbsp lemon extract
  • 1 1/2 sticks unsalted butter (softened)
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup vegetable oil (e.g., Mazola)
  • 1/4 cup lemon juice (freshly squeezed)
  • 3 eggs
  • 1 1/4 cups buttermilk
  • 3 cups cake flour

Lemon Cream Cheese Frosting:

  • Zest of 1 lemon (optional, about 1 1/2 tsp)
  • 6 to 6 1/2 cups powdered sugar
  • 16 oz cream cheese (barely softened)
  • Yellow food gel (optional, for vibrant color)
  • 2 sticks unsalted butter (slightly softened, about 65°F)
  • 1 tsp lemon extract

For Decorating:

  • Small offset spatula
  • Disposable piping bag fitted with 2D piping tip

Instructions

  1. Prepare and Bake the Cheesecake Layer: Begin by placing a pan filled with one inch of water on the lower rack of your oven to create a water bath, which helps prevent cracking. Preheat the oven to 300°F. Line the bottom of a 9-inch springform pan with parchment paper. In a mixing bowl, beat the slightly softened cream cheese until smooth. Add granulated sugar, salt, and flour, mixing at low speed until combined. Incorporate sour cream and lemon extract thoroughly. Add eggs one at a time, mixing until fully combined. Pour the batter into the prepared pan. Place the pan on a rack above the water bath and bake for 45 minutes until the cheesecake is set but slightly jiggly in the center. Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes, allowing gentle cooling to avoid cracks. Cool completely at room temperature, then freeze for 2-3 hours or refrigerate for at least 5-6 hours or overnight for the best texture.
  2. Prepare and Bake the Lemon Cake Layers: Preheat oven to 350°F. Grease and flour two 9×2-inch round cake pans. In a medium bowl, whisk together cake flour, baking powder, baking soda, salt, and lemon zest. In another bowl, combine buttermilk, vegetable oil, lemon extract, and lemon juice. In a stand mixer, cream softened butter until smooth and gradually add granulated sugar, mixing until light and fluffy. Beat in eggs one at a time until fully combined. Alternately add the flour mixture and the buttermilk mixture in three additions of dry and two of wet, beginning and ending with dry ingredients. Mix just until combined to avoid overmixing. Divide batter evenly between pans. Bake 20-24 minutes until a toothpick inserted comes out clean or with a few crumbs. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
  3. Make the Lemon Cream Cheese Frosting: Beat the softened butter in a mixing bowl until smooth. Cut cream cheese into pieces and add to butter, beating until creamy and blended. Add lemon extract and optional lemon zest for extra citrus flavor. Gradually add powdered sugar, beating until smooth and fluffy. If desired, add yellow food gel for vibrant color. Chill the frosting before use to maintain firmness and remix briefly before frosting the cake. Avoid microwaving to preserve texture.
  4. Assemble the Lemon Cheesecake Layer Cake: Place one cooled lemon cake layer onto a cake plate or stand. Spread a thin layer of lemon cream cheese frosting over the top. Run a thin knife around the edge of the chilled cheesecake in its springform pan to loosen it, preferably heating the knife in hot water first. Release the sides of the pan and carefully invert the cheesecake layer onto the frosted cake layer. Remove the pan bottom and peel off the parchment paper. Trim any excess cheesecake if wider than cake layers using a hot knife. Spread a thin layer of frosting over the cheesecake. Place the second lemon cake layer on top. Use remaining frosting to cover and decorate the entire cake. Chill as needed if frosting or cake becomes too soft. Use a small offset spatula and piping bag with a 2D piping tip for decorative finishes.

Notes

  • Using a water bath when baking the cheesecake layer helps prevent cracking by providing gentle, even heat.
  • Room temperature eggs and cream cheese ensure smooth batter and better incorporation.
  • Chilling the cheesecake layer before assembling helps maintain the cake’s structure.
  • Freshly squeezed lemon juice and freshly grated zest greatly enhance the lemon flavor profile.
  • Make the frosting slightly chilled for easier spreading and piping; avoid microwaving to soften to preserve texture.
  • Use a hot knife to trim the cheesecake and loosen pan sides to avoid damaging the cake.
  • Allowing the baked cheesecake to cool gradually inside the warm oven with the door ajar helps prevent cracking.
  • For best results, refrigerate the assembled cake for several hours before serving to allow flavors to meld.

Keywords: lemon cheesecake cake, lemon cake, lemon cream cheese frosting, layered cake, springform cheesecake, lemon dessert, creamy cheesecake, homemade lemon cake

Find it online: https://tastewithamy.com/creamy-lemon-cheesecake-cake-recipe/