Lemon Cheesecake Cake
Serves 12
Directions
- 1Preheat your oven to 300°F.
- 2Place a pan filled with about 1 inch of water on a lower rack in the oven to create moisture and help prevent cracks.
- 3Line the bottom of a 9-inch springform pan with parchment paper.
- 4Beat the cream cheese until completely smooth and creamy.
- 5Add sugar, salt, and flour to the cream cheese, mixing on low speed.
- 6Blend in the sour cream and lemon extract.
- 7Add eggs one at a time, mixing just until incorporated.
- 8Pour the mixture into the prepared pan and bake on the rack above the water bath for about 45 minutes, until the center is set but slightly jiggly.
- 9Turn off the oven, crack the door, and let the cheesecake cool inside for 30 minutes.
- 10Cool completely on the counter, then chill for at least 5–6 hours or freeze for 2–3 hours until firm.
- 11Increase oven temperature to 350°F.
- 12Grease and flour two 9-inch round cake pans.
- 13Whisk together cake flour, baking powder, baking soda, salt, and lemon zest in a bowl.
- 14In another bowl, combine buttermilk, vegetable oil, lemon juice, and lemon extract.
- 15Cream butter until smooth, then gradually add sugar and beat until light and fluffy.
- 16Add eggs one at a time to the butter mixture.
- 17Alternate adding the dry ingredients and buttermilk mixture to the butter mixture, beginning and ending with dry, mixing just until combined.
- 18Divide the batter evenly between the two prepared cake pans and bake for 20–24 minutes, until a toothpick comes out clean or with a few crumbs.
- 19Cool the cake layers completely before assembling.
- 20Beat butter until smooth.
- 21Add cream cheese in pieces and mix until creamy and lump-free.
- 22Blend in lemon extract and optional lemon zest.
- 23Gradually add powdered sugar until the frosting is fluffy and spreadable.
- 24Optionally, add a tiny touch of yellow food gel for a vibrant bakery-style look.
- 25Chill the frosting slightly if needed for easier piping and frosting.
- 26Place one lemon cake layer on your cake stand.
- 27Spread a thin layer of lemon cream cheese frosting on the cake layer.
- 28Remove the chilled cheesecake from the springform pan, running a hot knife around the edge if needed to release cleanly.
- 29Place the cheesecake layer upside down on top of the cake layer and remove the parchment.
- 30Add another thin layer of frosting on top of the cheesecake, then top with the second lemon cake layer.
- 31Frost the entire Lemon Cheesecake Cake with the remaining frosting.
- 32Use an offset spatula for smooth sides and a piping bag with a 2D tip for decorative swirls on top.
- 33Chill briefly before slicing for perfect, clean layers.
Ingredients
- 16 oz full-fat cream cheese, slightly softened
- 1 cup granulated sugar
- 0.25 tsp salt
- 3 tbsp all-purpose flour
- 0.75 cup full-fat sour cream
- 1 tsp lemon extract
- 3 large eggs, room temperature
- 1.5 sticks unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 3 cups cake flour
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1.25 cups buttermilk
- 0.25 cup vegetable oil
- 0.25 cup fresh lemon juice
- 1 tbsp lemon extract
- 2 Zest from lemons
- 2 sticks unsalted butter, slightly softened
- 16 oz full-fat cream cheese, barely softened
- 1 tsp lemon extract
- 1 zest of lemon
- 6 cups powdered sugar
- 1 touch Yellow food gel
Equipment
ovenpan9-inch springform panparchment papermixer9-inch round cake panswhiskbowlscake standhot knifeoffset spatulapiping bag with a 2D tip
Tips
- To prevent cracks in the cheesecake, place a pan with 1 inch of water on a lower rack in the oven.
- Chill the cheesecake for at least 5-6 hours or freeze for 2-3 hours to make it firm and easy to layer.
- For clean layers, chill the assembled cake briefly before slicing.
- Serve the Lemon Cheesecake Cake slightly chilled for the best texture.
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