# Lemon Cheesecake Cake

This Lemon Cheesecake Cake features thick, tangy, ultra-creamy lemon cheesecake in the center with fluffy lemon cake layers and luscious lemon cream cheese frosting.

- Servings: 12 servings
- Cuisine: American
- Category: Dessert
- Language: en

## 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

## Instructions

1. Preheat your oven to 300°F.
2. Place a pan filled with about 1 inch of water on a lower rack in the oven to create moisture and help prevent cracks.
3. Line the bottom of a 9-inch springform pan with parchment paper.
4. Beat the cream cheese until completely smooth and creamy.
5. Add sugar, salt, and flour to the cream cheese, mixing on low speed.
6. Blend in the sour cream and lemon extract.
7. Add eggs one at a time, mixing just until incorporated.
8. Pour 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.
9. Turn off the oven, crack the door, and let the cheesecake cool inside for 30 minutes.
10. Cool completely on the counter, then chill for at least 5–6 hours or freeze for 2–3 hours until firm.
11. Increase oven temperature to 350°F.
12. Grease and flour two 9-inch round cake pans.
13. Whisk together cake flour, baking powder, baking soda, salt, and lemon zest in a bowl.
14. In another bowl, combine buttermilk, vegetable oil, lemon juice, and lemon extract.
15. Cream butter until smooth, then gradually add sugar and beat until light and fluffy.
16. Add eggs one at a time to the butter mixture.
17. Alternate adding the dry ingredients and buttermilk mixture to the butter mixture, beginning and ending with dry, mixing just until combined.
18. Divide 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.
19. Cool the cake layers completely before assembling.
20. Beat butter until smooth.
21. Add cream cheese in pieces and mix until creamy and lump-free.
22. Blend in lemon extract and optional lemon zest.
23. Gradually add powdered sugar until the frosting is fluffy and spreadable.
24. Optionally, add a tiny touch of yellow food gel for a vibrant bakery-style look.
25. Chill the frosting slightly if needed for easier piping and frosting.
26. Place one lemon cake layer on your cake stand.
27. Spread a thin layer of lemon cream cheese frosting on the cake layer.
28. Remove the chilled cheesecake from the springform pan, running a hot knife around the edge if needed to release cleanly.
29. Place the cheesecake layer upside down on top of the cake layer and remove the parchment.
30. Add another thin layer of frosting on top of the cheesecake, then top with the second lemon cake layer.
31. Frost the entire Lemon Cheesecake Cake with the remaining frosting.
32. Use an offset spatula for smooth sides and a piping bag with a 2D tip for decorative swirls on top.
33. Chill briefly before slicing for perfect, clean layers.

## Equipment

- oven
- pan
- 9-inch springform pan
- parchment paper
- mixer
- 9-inch round cake pans
- whisk
- bowls
- cake stand
- hot knife
- offset spatula
- piping 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.

## Source

- Original video: https://www.facebook.com/share/r/1LzEHTUEg2/
- Recipe page: https://www.cliprecipe.com/recipe/212fae76-c352-45c3-b3c2-9626bac3659a
- Extracted: 2026-04-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt