Lemon Cheesecake Cake
This Lemon Cheesecake Cake blends tangy citrus cake layers with a smooth cheesecake center and lemony cream cheese frosting. A dreamy, bakery-worthy treat that's simple enough for home bakers!
Ingredients
Cheesecake Layer:
- 16 oz cream cheese, at room temperature
- 2/3 cup granulated white sugar
- Pinch of salt
- 2 large eggs
- 1/3 cup sour cream
- 1/3 cup heavy whipping cream
- 1 tsp vanilla extract
Lemon Cake Layers:
- 2 cups all-purpose flour
- 2 cups granulated white sugar
- 2 tsp baking powder
- 1 tsp salt
- 3 large eggs, at room temperature
- 1 cup buttermilk
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup shortening
- 2 tsp lemon zest
- 1/4 cup fresh lemon juice
- 1/4 cup lemon-lime soda e.g., Sprite
- 1 tsp vanilla extract
Lemon Frosting:
- 6 oz cream cheese, at room temperature
- 1 cup unsalted butter, at room temperature
- 4 1/2 cups powdered sugar
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice more if needed
Instructions
- Preheat oven to 325°F. Prepare a water bath in a roasting pan. Grease a 9-inch springform pan.
- Make cheesecake layer: Beat cream cheese until smooth. Add sugar, salt, eggs, sour cream, whipping cream, and vanilla. Pour into pan and bake for 40–45 minutes. Cool, then freeze for 4–5 hours or overnight.
- Preheat oven to 350°F. Grease two 9-inch pans.
- Make cake batter: Whisk dry ingredients. Add eggs, buttermilk, butter, shortening, zest, juice, and vanilla. Beat until smooth. Add soda and mix. Divide into pans and bake for 25–30 minutes.
- Cool cakes for 20 minutes, then transfer to a wire rack.
- Make frosting: Beat cream cheese and butter. Add powdered sugar, lemon zest, and juice. Chill until ready to use.
- Assemble: Layer cake, frosting, cheesecake (trim if needed), more frosting, second cake. Frost the whole cake.
- Decorate and chill before serving.
Notes
Tip: Freeze the cheesecake fully to make stacking easier. Variation: Add raspberry jam between layers for a fruity twist. This Lemon Cheesecake Cake is perfect for any celebration.