Description
This Lemon Cheesecake Cake is a delightful two-layer dessert featuring a moist, tangy lemon cake base paired with a creamy cheesecake layer in the middle, all topped with a fresh lemon glaze. Perfect for celebrations or a refreshing treat, this cake combines citrus brightness with rich creaminess for a balanced and indulgent flavor profile.
Ingredients
Scale
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
Cheesecake Layer:
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
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 ensure the cakes don’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter with the granulated sugar until the mixture is light and fluffy, which adds air for a tender cake.
- Add Eggs: Add the eggs one at a time to the butter mixture, beating well after each addition to fully incorporate them and maintain the batter’s emulsification.
- Incorporate Lemon and Vanilla: Mix in the fresh lemon zest, lemon juice, and vanilla extract to infuse citrusy flavor and aroma into the batter.
- Combine Dry and Wet Ingredients: Alternately add the flour mixture and the buttermilk to the butter mixture, starting and ending with the flour mixture. Mix until just combined to avoid overmixing, which can toughen the cake.
- Bake Lemon Cake Layers: Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans before removing.
- Prepare Cheesecake Mixture: Beat the softened cream cheese and granulated sugar together until smooth and creamy to ensure a lump-free cheesecake layer.
- Add Eggs and Flavoring to Cheesecake: Add the eggs one at a time, mixing well after each to create a cohesive batter. Stir in the vanilla extract for added flavor.
- Bake Cheesecake Layer: Pour the cheesecake batter into a greased 9-inch springform pan. Bake at 325°F (163°C) for 35-40 minutes or until set but still slightly jiggly in the center. Allow to cool completely, then refrigerate to firm up.
- Assemble Cake – First Layer: Place one lemon cake layer on your serving plate as the base.
- Add Cheesecake Layer: Spread the chilled cheesecake layer evenly over the first cake layer.
- Top with Second Cake Layer: Place the second lemon cake layer gently on top of the cheesecake.
- Make Lemon Glaze: In a small bowl, mix powdered sugar, fresh lemon juice, and lemon zest until smooth to create a bright and slightly tangy glaze.
- Glaze and Chill: Drizzle the lemon glaze over the top layer of the cake. Refrigerate the assembled cake for at least 2 hours before serving to allow flavors to meld and the glaze to set.
Notes
- Make sure all dairy ingredients are at room temperature for the best texture and mixing.
- Do not overmix the cake batter to keep the layers light and tender.
- The cheesecake layer can be made a day ahead and refrigerated to save time.
- Ensure the cake layers are completely cooled before assembling to prevent melting the cheesecake layer.
- For an extra lemony touch, add a little lemon extract to the batter in addition to lemon juice and zest.
