Lemon Cheesecake Layer Cake (Print Version)
Lemon cheesecake meets buttermilk cake, frosted in tangy lemon cream cheese for an uplifting dessert.
# Components:
→ Cheesecake Layer
01 - 16 ounces cream cheese, softened
02 - 1 cup granulated sugar
03 - 1/4 teaspoon salt
04 - 3 large eggs, room temperature
05 - 3 tablespoons all-purpose flour
06 - 3/4 cup sour cream
07 - 1 teaspoon lemon extract
→ Lemon Cake Layers
08 - 12 tablespoons unsalted butter, softened
09 - 2 cups granulated sugar
10 - 3 large eggs
11 - 3 cups cake flour
12 - 2 teaspoons baking powder
13 - 1/2 teaspoon baking soda
14 - 1/2 teaspoon salt
15 - 1 1/4 cups buttermilk
16 - 1/4 cup freshly squeezed lemon juice
17 - 1/4 cup vegetable oil
18 - 1 tablespoon lemon extract
19 - Finely grated zest from 2 lemons
→ Lemon Cream Cheese Frosting
20 - 1 cup unsalted butter, slightly softened
21 - 16 ounces cream cheese, softened
22 - 1 teaspoon lemon extract
23 - Finely grated zest from 1 lemon (about 1 1/2 teaspoons, optional)
24 - Yellow coloring gel (optional)
25 - 6 to 6 1/2 cups powdered sugar
# Method:
01 - Set a 9x13 inch pan filled with one inch of water on a lower oven rack. Preheat oven to 300°F. Line the bottom of a 9-inch springform pan with parchment paper.
02 - In a mixing bowl, beat cream cheese until smooth. Gradually add granulated sugar, salt, and flour, mixing on low speed until incorporated. Add lemon extract and sour cream, mixing until smooth, then blend in eggs one at a time until fully combined.
03 - Pour batter into the prepared springform pan. Place pan on the rack above the water pan and bake for 45 minutes. The cheesecake should be set around the edges but may have a slight jiggle in the center.
04 - Turn off the oven and let cheesecake rest inside for 30 minutes with the oven door slightly open. Remove and cool to room temperature. Chill in the freezer for 2–3 hours or in the refrigerator for at least 5–6 hours or overnight.
05 - Preheat oven to 350°F. Grease and flour two 9-inch round pans. In a medium bowl, whisk together cake flour, baking powder, baking soda, salt, and lemon zest. In a separate bowl, combine buttermilk, vegetable oil, lemon extract, and lemon juice.
06 - In a large bowl, beat butter at medium speed until smooth. Gradually add sugar and beat for 3–5 minutes until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition.
07 - Alternately add the flour mixture and the buttermilk mixture to the butter mixture, beginning and ending with the flour. Mix just until incorporated, scraping the bowl as needed.
08 - Divide the batter evenly between the prepared pans. Bake for 20–24 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks for 10 minutes, then remove cakes from pans to cool completely.
09 - Cut butter into 1/2-inch pieces and beat until smooth. Add cream cheese and mix until fully blended. Add lemon extract and, if desired, lemon zest. Gradually add powdered sugar and mix until smooth and spreadable. If using, blend in yellow coloring gel.
10 - Place one cake layer on a serving platter and spread lightly with frosting. Release cheesecake from pan and invert onto the first cake layer. Spread a thin layer of frosting on the cheesecake, then place the second cake layer on top. Frost top and sides with remaining frosting. If the frosting becomes too soft during assembly, chill the cake for 15 minutes to firm up before serving.
# Expert Advice:
01 -
- Uses everyday fridge and pantry ingredients for both cake and cheesecake layers
- Great make&ahead dessert for parties or family gatherings
- Layered texture keeps every bite interesting and utterly delicious
02 -
- High in calcium and protein from real cream cheese
- Makes an incredible freezer cake for longer storage
- Great for spring brunches birthday parties or any citrus fans in your life
03 -
- Always soften cream cheese and butter but do not let them melt for smooth yet stable mixing
- Scrape your mixer bowl often for the creamiest frosting and batter Chill the cheesecake thoroughly before stacking for perfect layers