Description
A decadent Lemon Cheesecake Cake featuring layers of moist lemon cake with a creamy, tangy cheesecake center, all enveloped in a smooth lemon cream cheese frosting. This luscious dessert combines bright citrus flavors with rich, creamy textures, perfect for special occasions or gatherings.
Ingredients
Cheesecake Layer
- Two 8-ounce packages cream cheese, at room temperature
- ⅔ cup granulated white sugar
- Pinch of salt
- 2 large eggs
- ⅓ cup sour cream
- ⅓ cup heavy whipping cream
- 1 teaspoon vanilla extract
Cake Layers
- 2 cups all purpose flour
- 2 cups granulated white sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 large eggs, at room temperature
- 1 cup buttermilk
- ½ cup (1 stick) unsalted butter, at room temperature
- ½ cup shortening
- 2 teaspoons finely grated lemon zest
- ¼ cup freshly squeezed lemon juice
- ¼ cup lemon lime soda (Sprite or 7-Up)
- 1 teaspoon vanilla extract
Frosting
- 6 ounces cream cheese, at room temperature
- 1 cup (2 sticks) unsalted butter, at room temperature
- 4½ cups powdered sugar
- 1 tablespoon finely grated lemon zest
- ¼ cup freshly squeezed lemon juice (may need a little more)
Instructions
- Prepare the cheesecake layer: Preheat the oven to 325°F. Place a 13x9-inch pan halfway filled with water on the lower third rack and another rack directly above it. Spray a 9-inch springform pan with nonstick spray. Using an electric mixer, beat the cream cheese until smooth and creamy (1-2 minutes). Mix in sugar and salt, blending for 2 minutes while scraping down the bowl. Add eggs one at a time, blending after each. Mix in sour cream, heavy cream, and vanilla until smooth. Pour the batter into the springform pan and place it on the rack above the water bath. Bake for 40-45 minutes until set and not jiggly. Cool on a wire rack for at least 1 hour, then freeze for 4-5 hours or overnight until completely frozen.
- Prepare the cake layers: Preheat the oven to 350°F. Spray and flour two 9-inch cake pans. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add eggs, buttermilk, butter, shortening, lemon zest, and lemon juice. Use an electric mixer on low speed for 1 minute to combine. Scrape the bowl and then beat on high speed for 2 minutes. Add lemon-lime soda and vanilla extract and beat on low speed for 30 seconds until incorporated. Divide the batter evenly between the pans. Bake for 25-30 minutes or until a toothpick comes out with a few moist crumbs. Cool in pans for 20 minutes, then remove from pans and cool completely on wire racks.
- Prepare the frosting: Using an electric mixer on high speed, beat cream cheese and butter until creamy. Gradually add powdered sugar on low speed until blended, scraping down the bowl as needed. Add lemon zest and lemon juice and beat on high speed for 1-2 minutes until fluffy. Adjust consistency by adding additional lemon juice if needed. Cover and refrigerate until ready to assemble (the frosting will firm up).
- Assemble the cake: Place one cake layer on a serving plate. Spread a few spoonfuls of frosting on top. Remove the cheesecake from the freezer, release it from the pan, and trim to match the cake layer size if needed. Place cheesecake atop the first cake layer and spread a thin layer of frosting over it. Top with the second cake layer. Frost the entire cake with the remaining frosting, spreading it evenly on top and sides. Decorate as desired. Keep refrigerated until serving. The cake can be made up to 24 hours in advance and stored in the refrigerator.
Notes
- Make sure all dairy ingredients are at room temperature to ensure smooth batter and frosting.
- The water bath helps prevent cracking on the cheesecake layer.
- Freeze the cheesecake fully before assembling to make it easier to handle and slice.
- Adjust lemon juice in frosting to suit your preferred level of tartness and consistency.
- Keep the assembled cake refrigerated to maintain freshness and texture.
- You can decorate the cake with lemon slices, zest, or edible flowers for extra visual appeal.
