Dreamy Lemon Cheesecake Cake with Cream Cheese Frosting
Ingredients:
For the Cheesecake Layer:
– 2 (8 oz) packages full-fat cream cheese, slightly softened (453g total)
– 1 cup (200g) granulated sugar
– ¼ teaspoon salt
– 3 large eggs, room temperature
– 3 tablespoons (23g) all-purpose flour
– ¾ cup (182g) sour cream
– 1 teaspoon lemon extract
For the Lemon Cake Layers:
– 1½ sticks (170g) unsalted butter, softened
– 2 cups (400g) granulated sugar
– 3 large eggs
– 3 cups (342g) cake flour, spooned and leveled
– 2 teaspoons (8g) baking powder
– ½ teaspoon (3g) baking soda
– ½ teaspoon (3g) salt
– 1¼ cups (296g) buttermilk
– ¼ cup (57g) fresh lemon juice
– ¼ cup (54g) vegetable oil
– 1 tablespoon (10g) lemon extract
– Zest of 2 lemons
For the Lemon Cream Cheese Frosting:
– 2 sticks (226g) unsalted butter, slightly softened
– 2 (8 oz) packages full-fat cream cheese, very slightly softened (453g total)
– 1 teaspoon lemon extract
– Zest of 1 lemon (optional)
– Yellow gel food coloring (optional)
– 6 to 6½ cups (690–747g) powdered sugar, or as needed
Directions:
1. Preheat the oven to 325°F (163°C). Grease and line the bottoms of two 9-inch round cake pans with parchment paper.
2. Prepare the cheesecake layer: Beat the cream cheese, sugar, and salt together on medium speed until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Blend in the flour, then the sour cream and lemon extract. Pour the mixture into one of the prepared cake pans and bake for 40-45 minutes, or until the center is set but still slightly jiggly. Remove from oven and cool completely.
3. Increase the oven temperature to 350°F (177°C). Grease and flour two 9-inch round cake pans.
4. For the lemon cake layers: Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
5. In a separate bowl, sift together cake flour, baking powder, baking soda, and salt.
6. Alternately add the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Mix until just combined.
7. Stir in the lemon juice, vegetable oil, lemon extract, and lemon zest.
8. Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
9. For the lemon cream cheese frosting: Beat the butter and cream cheese on medium speed until smooth and creamy. Add lemon extract and lemon zest if using.
10. Gradually add powdered sugar, beating on low speed until incorporated, then increase to medium and beat until light and fluffy. If desired, add yellow gel food coloring to achieve a soft lemon hue.
11. To assemble: Place one lemon cake layer on a serving plate. Top with the cooled cheesecake layer. Spread a layer of frosting over the cheesecake. Add the second lemon cake layer on top and frost the entire cake with the remaining frosting.
12. Chill the cake for at least an hour before serving to set the frosting.
Prep Time: 40 minutes | Cooking Time: 1 hour 15 minutes | Total Time: 1 hour 55 minutes
Kcal: Approximately 480 kcal per serving | Servings: 12 servings
Tips:
Chill the cheesecake layer thoroughly before assembly to prevent the frosting from melting.
Use cake flour for a tender crumb in the lemon cake layers.
