Name: Tangy Lemon Cheesecake Cake
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: American
Ingredients: For the lemon cheesecake layer:; 16 oz (450 g) cream cheese, softened to room temperature; 1/2 cup (100 g) granulated sugar; 2 tbsp all-purpose flour; 2 large eggs, room temperature; 1/4 cup (60 ml) sour cream, room temperature; 1 1/2 tsp pure vanilla extract; 2 tbsp fresh lemon juice; 1 tbsp finely grated lemon zest; Pinch of salt; For the lemon cake layers:; 2 1/2 cups (315 g) all-purpose flour, spooned and leveled; 2 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp fine salt; 1 3/4 cups (350 g) granulated sugar; 3/4 cup (170 g) unsalted butter, softened; 1/3 cup (80 ml) neutral oil (canola or vegetable); 4 large eggs, room temperature; 2 tsp pure vanilla extract; 2 tbsp finely grated lemon zest; 1/2 cup (120 ml) fresh lemon juice; 1 cup (240 ml) buttermilk, room temperature; For the lemon cream cheese frosting:; 16 oz (450 g) cream cheese, chilled but slightly softened; 3/4 cup (170 g) unsalted butter, softened; 5–6 cups (600–720 g) powdered sugar, sifted; 1 1/2 tsp pure vanilla extract; 2 –3 tbsp fresh lemon juice, to taste; 1 –2 tsp finely grated lemon zest

Description

A delightful dessert that combines a creamy cheesecake and a moist lemon cake, perfect for special occasions and gatherings.

Ingredients

Scale

For the lemon cheesecake layer:
16 oz (450 g) cream cheese, softened to room temperature
1/2 cup (100 g) granulated sugar
2 tbsp all-purpose flour
2 large eggs, room temperature
1/4 cup (60 ml) sour cream, room temperature
1 1/2 tsp pure vanilla extract
2 tbsp fresh lemon juice
1 tbsp finely grated lemon zest
Pinch of salt
For the lemon cake layers:
2 1/2 cups (315 g) all-purpose flour, spooned and leveled
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1 3/4 cups (350 g) granulated sugar
3/4 cup (170 g) unsalted butter, softened
1/3 cup (80 ml) neutral oil (canola or vegetable)
4 large eggs, room temperature
2 tsp pure vanilla extract
2 tbsp finely grated lemon zest
1/2 cup (120 ml) fresh lemon juice
1 cup (240 ml) buttermilk, room temperature
For the lemon cream cheese frosting:
16 oz (450 g) cream cheese, chilled but slightly softened
3/4 cup (170 g) unsalted butter, softened
5–6 cups (600–720 g) powdered sugar, sifted
1 1/2 tsp pure vanilla extract
2 –3 tbsp fresh lemon juice, to taste
1 –2 tsp finely grated lemon zest
Pinch of salt
For assembly and garnish:
Lemon curd (about 1/2–3/4 cup), store-bought or homemade (optional but recommended)
Thin lemon slices or twists of lemon peel (optional)
Extra lemon zest for sprinkling (optional)

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Instructions

Prepare the lemon cheesecake layer: Preheat the oven to 325°F (160°C). Line the bottom of a 9-inch round springform pan with parchment paper and lightly grease the sides. Beat the softened cream cheese on medium speed until smooth and creamy, about 2 minutes. Scrape down the bowl. Add the sugar and flour, beating again until smooth. Add the eggs one by one, mixing on low speed after each addition until just incorporated. Mix in sour cream, vanilla, lemon juice, lemon zest, and salt on low speed. Pour the cheesecake mix into the prepared pan and tap gently to release air bubbles. Bake for 35–45 minutes until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let it cool inside for 30 minutes. Then, cool completely on a rack. Chill the cheesecake in the fridge for at least 4 hours, or overnight.
Prepare the lemon cake layers: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper. Whisk the flour, baking powder, baking soda, and salt in a medium bowl. In a large bowl, beat the butter and sugar on medium-high until light and fluffy, about 3–4 minutes. Mix in the oil until blended. Add the eggs one at a time, beating well after each. Stir in the vanilla and lemon zest. Combine the lemon juice and buttermilk. Mix the dry ingredients into the butter mixture in three parts, alternating with the wet ingredients. Mix on low speed until combined. Divide the batter between the two pans and smooth the tops. Bake for 22–28 minutes until a toothpick inserted comes out clean. Cool in the pans for 10–15 minutes, then turn out onto a wire rack to cool completely.
Prepare the lemon cream cheese frosting: Beat the cream cheese in a large bowl until smooth. Add softened butter and beat until fully combined. Mix in 4 cups of powdered sugar, vanilla, lemon juice, zest, and salt. Beat until smooth. Add more powdered sugar until you reach desired sweetness and consistency. Adjust lemon juice to taste. Keep at room temperature if using soon or refrigerate until needed.
Level and chill the cake layers: Level the tops of the cooled cake layers if they are domed. Remove the cheesecake from the pan and trim the top if necessary. Chill all layers in the fridge for at least 30 minutes.
Assemble the Tangy Lemon Cheesecake Cake: Place a lemon cake layer on your serving plate, cut side up. Spread a thin layer of frosting on top. If desired, add a thin layer of lemon curd. Place the chilled cheesecake layer on top. Spread another thin layer of frosting over the cheesecake. Add lemon curd again if desired. Top with the second lemon cake layer, cut side down. Apply a crumb coat of frosting over the entire cake and chill to set. Frost the cake with a thicker layer of frosting and smooth it out. Decorate as desired with frosting, lemon curd, and lemon slices.

Notes

Let the cake sit at room temperature for about 20–30 minutes before serving for the best texture. Use a long, sharp knife dipped in hot water for neat slices. Store leftovers in the fridge for up to 4–5 days. Wrap slices well for freezing up to 2 months; thaw overnight in the fridge.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 30g
Sodium: 300mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 1g
Protein: 6g
Cholesterol: 80mg