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Creamy Lemon Cheesecake Cake Recipe

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★★★★★

4.9 from 58 reviews

This Creamy Lemon Cheesecake Cake combines the rich, smooth texture of a baked lemon cheesecake layer with bright, fluffy lemon cake layers all wrapped in a tangy lemon cream cheese frosting. Perfect for lemon lovers who want a show-stopping dessert with layers of citrus flavor and creamy decadence.

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 (12 tbsp) unsalted butter (softened)
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup vegetable oil
  • 1/4 cup freshly squeezed lemon juice
  • 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 (full-fat, barely softened)
  • 2 sticks unsalted butter (slightly softened, about 65°F)
  • 1 tsp lemon extract
  • Yellow food gel (optional)

For Decorating

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

Instructions

  1. Prepare and Bake the Cheesecake Layer: Preheat the oven to 300°F. Place a pan with one inch of water on a lower oven rack to create steam, preventing cracks in the cheesecake. Line a 9-inch springform pan bottom with parchment paper. In a bowl, beat the softened cream cheese until smooth, then add sugar, salt, and flour, mixing at low speed. Blend in the sour cream and lemon extract. Add eggs one at a time, mixing until combined. Pour into the prepared pan and place it on the rack above the water pan. Bake for 45 minutes until set but slightly jiggly in the center. Turn off oven and leave cheesecake inside with door slightly open for 30 minutes to cool gradually. Cool on countertop then cover and freeze 2-3 hours or refrigerate 5-6 hours or overnight before assembling.
  2. Prepare and Bake the Lemon Cake Layers: Preheat oven to 350°F. Grease and flour two 9×2-inch round cake pans. Whisk cake flour, baking powder, baking soda, salt, and lemon zest together. In a separate bowl, combine buttermilk, vegetable oil, lemon extract, and lemon juice. Cream softened butter until smooth, gradually add sugar and beat until fluffy. Add eggs one at a time until incorporated. Alternate adding dry flour mixture and liquid mixture beginning and ending with dry, mixing just until combined. Divide batter evenly between pans and bake 20-24 minutes until a toothpick inserted comes out clean or with a few crumbs. Cool 10 minutes in pans then turn out onto racks and cool completely.
  3. Make the Lemon Cream Cheese Frosting: Beat softened butter until smooth. Add cream cheese pieces and mix until creamy and blended. Add lemon extract and optional lemon zest. Gradually add powdered sugar, beating until smooth and fluffy. Add yellow food gel, if desired, for color. Chill frosting slightly before use to help with spreading and piping, remixing before applying.
  4. Assemble the Lemon Cheesecake Layer Cake: Place the first lemon cake layer on a plate. Spread a thin layer of frosting on top. Use a warm thin knife to loosen the edges of the cheesecake in the springform pan, then remove the sides. Carefully invert the cheesecake layer onto the frosted cake layer and remove the parchment paper from the bottom. Trim any excess cheesecake to match cake size with a hot knife if needed. Spread a thin layer of frosting over the cheesecake, then place the second cake layer on top. Frost the entire cake with remaining frosting, chilling as needed for easier handling. Use an offset spatula and piping bag with a 2D tip for decorative finishing touches.

Notes

  • Room temperature eggs and cream cheese ensure smooth batter without lumps.
  • Water bath during cheesecake baking prevents cracks by maintaining moisture.
  • Gradual cooling in the oven helps prevent cheesecake cracking.
  • Using fresh lemon zest and juice enhances the citrus flavor.
  • Chill frosting before use to maintain structure and ease decorating.
  • Use a warm knife to cleanly trim cheesecake and avoid sticking.
  • Refrigerate cake if frosting becomes too soft during assembly.
  • The cake freezes well after assembly for future enjoyment.

Keywords: lemon cheesecake cake, lemon layer cake, lemon cream cheese frosting, baked cheesecake, lemon dessert

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