Description: A symphony of flavors and textures, this Lemon Cheesecake Cake combines the tangy zest of lemon cake with the creamy richness of cheesecake, all enveloped in a luscious lemon buttercream frosting. It’s a show-stopping dessert perfect for celebrations or any occasion that calls for a touch of indulgence.
Ingredients:
For the Lemon Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup whole milk
For the Cheesecake Layer:
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon juice
For the Lemon Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1–2 tbsp milk (as needed)
Preparation:
Step 1: Make the Cheesecake Layer: Preheat your oven to 325°F (160°C). Generously grease a 9-inch springform pan and line the bottom with a parchment paper circle. This ensures easy removal later. In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s perfectly smooth and creamy, free of any lumps. Gradually add the granulated sugar, continuing to beat until the mixture is light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and lemon juice until evenly distributed. Pour the cheesecake batter into the prepared springform pan and spread it evenly. Bake in the preheated oven for 35-40 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and let the cheesecake cool inside with the door ajar for an hour. This gradual cooling prevents cracking. Once cooled, cover the pan with plastic wrap and freeze for at least 1 hour, or up to overnight. Freezing the cheesecake layer makes it much easier to handle and assemble later.
Step 2: Prepare the Lemon Cake: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper rounds for extra insurance against sticking. In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that the baking powder is evenly distributed throughout the flour, leading to a consistent rise. Set aside the dry ingredients.
Step 3: Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer until the mixture is light, fluffy, and pale in color. This process incorporates air into the butter and sugar, which contributes to the cake’s tender texture.
Step 4: Add Eggs and Flavorings: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition. This ensures that each egg is fully incorporated into the batter. Stir in the lemon zest, lemon juice, and vanilla extract. The lemon zest adds a concentrated burst of citrus flavor, while the lemon juice provides a subtle tang and enhances the overall lemony taste. Vanilla extract complements the lemon flavor and adds a touch of warmth.
Step 5: Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix the batter, as this can develop the gluten in the flour, resulting in a tough cake. Divide the batter evenly between the two prepared cake pans and spread it evenly.
Step 6: Bake the Cakes: Bake in the preheated oven for 25-28 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Step 7: Make the Lemon Buttercream: In a large mixing bowl, beat the softened butter with an electric mixer until it is light and fluffy. Gradually add the powdered sugar, beating on low speed until it is incorporated. Increase the speed to medium and beat until the buttercream is smooth and creamy. Mix in the lemon juice, lemon zest, and milk (1 tablespoon at a time) until the desired consistency is reached. The amount of milk needed will depend on the humidity and the consistency of the butter.
Step 8: Assemble the Cake: Place one lemon cake layer on a serving plate or cake stand. Carefully remove the frozen cheesecake layer from the springform pan and place it on top of the cake layer. Top with the second lemon cake layer. Frost the entire cake with the lemon buttercream, swirling it decoratively.
Why You Will Love This Recipe:
This Lemon Cheesecake Cake is more than just a dessert; it’s an experience. The bright, tangy lemon flavor perfectly complements the rich, creamy cheesecake, creating a harmonious balance that will tantalize your taste buds. The cake is incredibly moist and tender, thanks to the combination of butter, sugar, and milk. The cheesecake layer adds a delightful textural contrast, while the lemon buttercream provides the perfect finishing touch. This cake is perfect for any occasion, from birthdays and holidays to simple weeknight dinners. It’s sure to impress your family and friends with its stunning presentation and unforgettable flavor.
Serving Suggestions:
- Serve chilled for the best flavor and texture.
- Garnish with fresh berries, such as raspberries or blueberries, for a pop of color and added flavor.
- Add a drizzle of lemon curd or a dusting of powdered sugar for an extra touch of elegance.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an even more decadent treat.
- Pair with a glass of chilled white wine or a cup of hot coffee or tea.
Tips:
- Use high-quality ingredients for the best flavor.
- Make sure the butter and cream cheese are softened to room temperature before using. This will ensure that they cream together smoothly and evenly.
- Don’t overmix the cake batter, as this can result in a tough cake.
- Freeze the cheesecake layer for at least 1 hour before assembling the cake. This will make it easier to handle and prevent it from crumbling.
- If the buttercream is too thick, add a little more milk. If it’s too thin, add a little more powdered sugar.
- Store the cake in the refrigerator for up to 3 days.
Prep Time: 45 minutes
Cook Time: 60 minutes
Chill Time: 1 hour
Total Time: 2 hours 45 minutes
Nutritional Information:
- Calories: 635 kcal
- Protein: 7g
- Sodium: 250mg
Conclusion:
This Lemon Cheesecake Cake is a testament to the magic that happens when complementary flavors and textures come together. It’s a delightful project for experienced bakers and a rewarding challenge for those looking to expand their skills. With its vibrant lemon flavor, creamy cheesecake filling, and decadent buttercream frosting, this cake is guaranteed to be a crowd-pleaser. So gather your ingredients, preheat your oven, and get ready to create a dessert that will leave everyone wanting more.
5 Questions and Answers about this Recipe:
- Can I use a different size cake pan? While this recipe is designed for 9-inch round cake pans, you could potentially use 8-inch pans, but the baking time may need to be adjusted. Keep a close eye on the cakes and check for doneness with a wooden skewer. Using a different size pan will also affect the height and overall appearance of the cake.
- Can I make this cake ahead of time? Yes, this cake can be made ahead of time. In fact, it’s often better to make it a day or two in advance, as the flavors will meld together and the cake will become even more moist. Store the assembled cake in the refrigerator, covered, for up to 3 days.
- Can I use store-bought frosting instead of making my own? While homemade buttercream is always recommended for the best flavor and texture, you can certainly use store-bought frosting in a pinch. Look for a high-quality lemon-flavored frosting and be sure to beat it with an electric mixer to make it light and fluffy before frosting the cake.
- Can I substitute gluten-free flour? Yes, you can substitute gluten-free all-purpose flour for the regular all-purpose flour in this recipe. However, keep in mind that gluten-free flours can sometimes produce a slightly different texture, so you may need to experiment with the amount of liquid to achieve the desired consistency.
- Can I add other flavors to the cake or cheesecake? Absolutely! This recipe is a great base for experimentation. You could add other citrus flavors, such as orange or lime, or incorporate berries, such as raspberries or blueberries, into the cake batter or cheesecake filling. You could also add a layer of lemon curd between the cake layers for an extra burst of lemon flavor. Let your creativity guide you!
