Save This Lemon Cheesecake Cake is a true showstopper for celebrations and get&togethers any time you crave bright citrus flavors. It features a luscious lemon cheesecake layer tucked between soft, tangy lemon buttermilk cakes and enveloped in a rich lemon cream cheese frosting. Every slice bursts with sunny flavor and creamy texture, making it impossible to stop at just one piece.
I baked this cake for a family birthday and not only did it disappear fast but even the non&cake lovers had seconds. The layered lemon theme adds a bright surprise in every forkful and makes the whole kitchen smell amazing.
Ingredients
- Cream cheese: Choose full&fat blocks for the cheesecake and frosting The creamy base that gives this cake its signature tang and richness
- Sugar: Provides sweetness and tenderness throughout Look for fine granulated sugar for the cake and pure powdered sugar for silky frosting
- All purpose flour and cake flour: All purpose thickens cheesecake Cake flour keeps cakes light and fluffy Use fresh flour for best results
- Sour cream: Adds tang and keeps the cheesecake moist Pick a full&fat version for best richness
- Lemon extract and lemon juice: Pure extract infuses intense citrus flavor Fresh lemons give both zest and juice for natural brightness Buy unwaxed lemons for quality zest
- Unsalted butter: The base for a tender cake and smooth frosting Should be soft but not melting for easier mixing
- Buttermilk: Gives cake moisture and subtle tang For homemade use milk plus lemon juice or vinegar
- Eggs: Bind and add structure at room temperature for best results
- Baking powder and baking soda: Leaven the cake layers Ensure they are fresh for proper lift
- Vegetable oil: Adds moisture and softness to the cake layers Use a mild oil like canola
- Lemon zest: Provides natural citrus aroma and color Freshly grated zest is more flavorful
- Salt: Balances and sharpens the sweetness A little goes a long way
- Yellow coloring gel: Optional for vibrant frosting choose a food&grade gel
- Parchment paper and quality cake pans: Ensure even baking and neat release from the pan
Instructions
- Prepare the Cheesecake Layer:
- Begin by filling a 9x13 inch pan with a single inch of water and placing it on the lower rack of your oven This creates steam for a creamy cheesecake Preheat oven to 300°F or 150°C Line the bottom of a 9&inch springform pan with parchment paper This prevents sticking and makes unmolding smooth In your mixer beat softened cream cheese until perfectly smooth If you notice lumps stop and scrape the bowl Add sugar salt and flour gradually mixing at low speed until all are combined This ensures a dense yet tender cheesecake Add lemon extract and sour cream mixing only until smooth Overmixing here can incorporate too much air and cause cracking Add eggs one by one blending each until just absorbed Pour cheesecake batter into your prepared springform pan Place it on the oven rack above your water pan Bake 45 minutes The sides will be set with a slight jiggle in the center Turn your oven off and prop the oven door open slightly Let the cake sit inside for 30 minutes more This prevents sinking and keeps the texture velvety Cool to room temperature on the counter then chill in the freezer 2 to 3 hours or refrigerate at least 5 hours or overnight for easy handling
- Prepare Lemon Cake Layers:
- Preheat oven to 350°F or 175°C Grease and flour two 9x2 inch cake pans for easy release In a medium bowl whisk together cake flour baking powder baking soda salt and fresh lemon zest This spreads the zest evenly and aerates the dry ingredients In another bowl stir together buttermilk oil lemon extract and lemon juice Letting this sit helps the lemon flavors mingle Beat softened butter at medium speed until creamy Gradually add sugar beating 3 to 5 minutes until light and fluffy This is key for a tender crumb Add eggs one at a time letting each completely mix in before the next Patience here pays off with fluffier cake Alternate mixing flour and liquid mixtures into the butter mixture Begin and end with the dry for best cake structure Do not overmix Divide the batter evenly into your prepared pans Bake for about 20 to 24 minutes The cakes are done when a toothpick comes out clean Cool in the pans 10 minutes then turn out to finish cooling completely
- Prepare Lemon Cream Cheese Frosting:
- Cut butter into pieces and beat until smooth but not airy Add cream cheese and blend until just incorporated Overbeating can make frosting runny Add lemon extract and optional lemon zest for extra zing Gradually add powdered sugar adjusting to desired sweetness and thickness This frosting is best applied chilled
- Assemble the Cake:
- Place one lemon cake layer on your serving plate Spread a thin layer of frosting to hold everything together Remove the chilled cheesecake from the springform sides and carefully invert it onto the first cake layer The cold cake is easier to handle and keeps its shape Top cheesecake with a thin layer of frosting Place second cake layer on top Frost the entire cake as desired If the frosting softens too much chill the cake in the freezer for about 15 minutes then finish smoothing and decorating
Save My favorite part is the pure lemon aroma from fresh zest It reminds me of summer mornings baking with my grandmother who loved anything with citrus Her kitchen always smelled like sunshine and this cake brings that right back
Storage Tips
Keep leftovers well wrapped in the fridge for up to five days The cool temperature helps preserve the tangy frosting and keeps each layer moist For longer storage freeze whole slices on a sheet before transferring to an airtight container Thaw overnight in the fridge and enjoy whenever a lemon craving strikes
Ingredient Substitutions
No buttermilk on hand Make your own by souring milk with a splash of lemon juice or vinegar If cake flour is out of reach substitute with all purpose flour minus two tablespoons replaced by cornstarch Bright Meyer lemons make a lovely twist for mellow citrus fans
Serving Suggestions
Garnish each slice with a dollop of whipped cream and an extra sprinkle of lemon zest For a festive look add thin twists of lemon rind or candied lemon slices This cake needs almost nothing else to take center stage but a strong cup of tea or a glass of bubbly is always welcome
Cultural and Historical Notes
Lemon cakes are a time honored tradition in American baking especially in spring They balance rich creamy notes with lively citrus for a treat that is both comforting and refreshing The cheesecake layer is inspired by classic New York cheesecake while the layered effect brings celebration cakes to mind making this dessert truly special
Save I learned one birthday party that a cold cheesecake layer makes stacking stress free storing slices between pieces of parchment in the fridge keeps everything fresh and pretty
Recipe FAQ Section
- → How do I prevent the cheesecake layer from cracking?
Baking the cheesecake in a water bath at a low temperature and allowing it to cool gradually inside the oven helps prevent cracks. Avoid overmixing the cheesecake batter, and don't open the oven door during baking.
- → Can I make the cake layers ahead of time?
Yes, lemon cake layers can be baked in advance, cooled, and stored well-wrapped at room temperature for a day, or frozen for longer. Thaw before assembling.
- → What can be used as a buttermilk substitute?
Mix 1 tablespoon plus 1 teaspoon vinegar or lemon juice with enough milk to make 1 1/4 cups. Let sit for 5 minutes before using.
- → Do I need to refrigerate the finished cake?
Yes, because of the cream cheese frosting and cheesecake layer, refrigerate the cake until ready to serve. Bring to room temperature briefly before slicing for best texture.
- → How do I achieve a smooth frosting finish?
Chill the frosting if it gets too soft, then use an offset spatula to apply it in even layers. For extra-smooth results, chill the cake between coats of frosting.