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Lemon Cheesecake Cake

Lemon Cheesecake Cake

This Lemon Cheesecake Cake features a creamy cheesecake layer between moist lemon buttermilk cakes, finished with tangy lemon cream cheese frosting.
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Prep Time 1 hour
Cook Time 1 hour 15 minutes
Chilling Time 3 hours
Total Time 5 hours 15 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 500 kcal

Equipment

  • 9-inch spring form pan
  • Mixing Bowls
  • Mixer
  • Rubber Spatula
  • piping bag with large tip
  • 9x13 pan
  • parchment paper

Ingredients
  

For the Cheesecake Layer

  • 2 packages Cream Cheese Use full fat cream cheese.
  • 1 cup sugar 200g
  • ¼ teaspoon salt
  • 3 each eggs room temperature
  • 3 tablespoons All Purpose Flour 23g
  • ¾ cup Sour Cream 182g
  • 1 teaspoon Lemon Extract

For the Lemon Cake Layers

  • 1 ½ sticks unsalted butter softened, 170g
  • 2 cups sugar 400g
  • 3 each eggs
  • 3 cups cake flour 342g
  • 2 teaspoons baking powder 8g
  • ½ teaspoon baking soda 3g
  • ½ teaspoon salt 3g
  • 1 ¼ cups buttermilk 296g
  • ¼ cup lemon juice 54g
  • ¼ cup vegetable oil 54g
  • 1 tablespoon Lemon Extract 10g
  • 2 each lemons zest of

For the Lemon Cream Cheese Frosting

  • 2 sticks unsalted butter slightly softened
  • 2 packages Cream Cheese Use full fat cream cheese.
  • 1 teaspoon lemon extract 4g
  • 1 each lemon zest optional, about 1 ½ teaspoons
  • 6 to 6 ½ cups powdered sugar adding more if necessary

Instructions
 

For the Cheesecake Layer

  • Preheat oven to 300 degrees F and place a 9x13 pan filled with one inch of water on a rack in the bottom of the oven.
  • Line the bottom of a 9 inch spring form pan with parchment paper.
  • In a mixing bowl, mix softened cream cheese until smooth.
  • Add sugar, salt, and flour mixing at low speed.
  • Add lemon extract and sour cream, mix until smooth. Add eggs one at a time.
  • Pour the cheesecake batter into the springform pan and place on a rack above the pan of water.
  • Bake for 45 minutes, then turn off the oven and leave cheesecake inside for 30 more minutes.
  • Allow the cheesecake to cool and then chill in the freezer for 2-3 hours.

For the Lemon Cake Layers

  • Preheat the oven to 350 degrees, grease and flour two 9×2 inch round pans.
  • Whisk the flour, baking powder, baking soda, salt, and lemon zest for 30 seconds.
  • In another bowl, mix the buttermilk, oil, lemon extract, and lemon juice. Set aside.
  • In your mixer, beat the butter, gradually adding sugar until fluffy. Add eggs one at a time.
  • Alternately add the flour mixture and buttermilk mixture, beginning and ending with dry ingredients.
  • Do not over mix the batter. Divide between the prepared cake pans.
  • Bake at 350 degrees for 20-24 minutes or until a toothpick comes out clean.
  • Let cool for 10 minutes before turning out.

For the Lemon Cream Cheese Frosting

  • Beat butter until smooth, then add cream cheese and blend.
  • Add lemon extract and the optional lemon zest.
  • Gradually add powdered sugar and blend until well mixed.
  • Frosting will pipe best when chilled.

Assemble the Cake

  • Place the first lemon cake layer on a cake plate and spread with frosting.
  • Release the sides of the springform pan and place the cheesecake upside down onto the cake layer.
  • Spread the cheesecake layer with frosting and top with the second lemon cake layer.
  • Frost the cake and refrigerate if frosting gets too soft.

Notes

Substitutions for buttermilk and cake flour are included in the recipe.

Nutrition

Serving: 1sliceCalories: 500kcalCarbohydrates: 50gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 40gVitamin A: 800IUVitamin C: 5mgCalcium: 50mgIron: 1mg
Keyword Birthday Cake, cake, cheesecake, creamy cake, Lemon Cheesecake Cake, lemon dessert
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