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Lemon Cheesecake Cake

Lemon Cheesecake Cake

This easy lemon cheesecake cake brings together the best of two worlds: moist lemon buttermilk cake and a creamy, tangy cheesecake center. It is the ultimate dessert for citrus lovers, featuring layers of bright flavor and a decadent lemon cream cheese frosting.
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Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Freezing/Cooling Time 3 hours
Total Time 5 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake, Cake, and Frosting Components
  • Full-fat cream cheese Brick style, for cheesecake and frosting
  • Granulated sugar For cake, cheesecake, and frosting
  • Salt
  • Large eggs Binder for cake and cheesecake
  • All-purpose flour For cheesecake batter stability
  • Sour cream For cheesecake moisture
  • Lemon extract For concentrated flavor
  • Unsalted butter For cake and frosting
  • Cake flour For cake layers
  • Baking powder
  • Baking soda
  • Buttermilk For tender cake crumb
  • Fresh lemon juice
  • Vegetable oil For moisture
  • Lemon zest For aromatic oils
  • Powdered sugar For frosting

Equipment

  • 9-inch Springform Pan
  • 9-inch round cake pans
  • Stand Mixer
  • Wire Rack

Method
 

  1. Preheat your oven to 300 degrees F. Place a pan with an inch of water on the lower rack to create a water bath environment. Line a 9-inch springform pan with parchment paper.
  2. Beat the softened cream cheese until smooth. On low speed, add sugar, salt, and flour. Mix in the lemon extract and sour cream, then add eggs one at a time until just combined.
  3. Pour the batter into the springform pan and bake for 45 minutes. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes. Cool on the counter, then freeze for 2-3 hours or refrigerate for at least 6 hours.
  4. Preheat the oven to 350 degrees F. Grease and flour two 9-inch round cake pans. Whisk the cake flour, baking powder, baking soda, salt, and lemon zest in a medium bowl.
  5. In a separate bowl, stir together the buttermilk, oil, lemon extract, and lemon juice.
  6. In a stand mixer, beat the butter and sugar for 3-5 minutes until light and fluffy. Add the eggs one at a time.
  7. Alternately add the dry and wet ingredients to the butter mixture, starting and ending with the dry. Do not overmix. Divide the batter between the two pans.
  8. Bake for 20-24 minutes or until a toothpick comes out clean. Allow them to cool in the pans for 10 minutes before transferring to a wire rack.
  9. Beat the butter and cream cheese until smooth. Add lemon extract and zest. Gradually mix in the powdered sugar until you reach a spreadable consistency.
  10. Place one cake layer on a plate and spread with a thin layer of frosting. Top with the chilled cheesecake layer. Spread another thin layer of frosting over the cheesecake, then top with the final cake layer.
  11. Apply a crumb coat and chill for 15 minutes. Finish with a final coat of frosting, using a bench scraper or offset spatula to create textures or swirls as desired.

Notes

Use full-fat brick cream cheese and room temperature ingredients to ensure a smooth, lump-free batter. If the frosting becomes too soft during decoration, chill the cake and frosting for 15 minutes to firm up.