Description
This delightful Lemon Cheesecake Cake combines a moist, tangy lemon-flavored cake with a creamy cheesecake layer in the middle, topped with a zesty lemon glaze. Perfect for special occasions or a refreshing dessert, it offers a balanced blend of citrus brightness and rich texture.
Ingredients
Scale
For the Lemon Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 1/2 cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, ensuring they are well combined for even texture.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, which helps create a tender cake crumb.
- Add Eggs: Add the eggs one at a time into the butter-sugar mixture, beating thoroughly after each addition to incorporate fully.
- Add Lemon and Vanilla: Mix in the lemon zest, fresh lemon juice, and vanilla extract, which will provide vibrant citrus flavor and aroma.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour mixture. Mix just until combined to avoid overworking the batter.
- Bake the Lemon Cake: Divide the cake batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before assembling.
- Prepare Cheesecake Layer: In a bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add Eggs and Vanilla: Add eggs one at a time to the cream cheese mixture, beating well after each addition. Stir in the vanilla extract until well incorporated.
- Bake Cheesecake: Pour the cheesecake mixture into a greased 9-inch springform pan. Bake at 325°F (163°C) for 35-40 minutes or until the center is set but still slightly jiggly. Allow to cool completely, then refrigerate.
- Assemble the Cake: Place one lemon cake layer on a serving plate. Evenly spread the chilled cheesecake layer over it.
- Add Top Layer: Carefully place the second lemon cake layer on top of the cheesecake layer.
- Make Lemon Glaze: Mix powdered sugar, fresh lemon juice, and lemon zest to create a smooth glaze. Drizzle it evenly over the top of the assembled cake.
- Chill Before Serving: Refrigerate the assembled cake for at least 2 hours to allow flavors to meld and the glaze to set before serving.
Notes
- Ensure all dairy ingredients like eggs, butter, and cream cheese are at room temperature for smooth mixing.
- Do not overmix the cake batter once flour is added to keep the cake tender.
- Use fresh lemon juice and zest for the best flavor impact.
- Allow the cheesecake layer to fully cool and chill to firm up for easy slicing.
- For a richer flavor, you can add a teaspoon of lemon extract alongside vanilla if desired.
- This cake is best served chilled and within 2-3 days when stored in the refrigerator.
