Lemon Cheesecake Cake

1h 25m
Serves 12
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Directions

  1. 1Preheat your oven to 350°F.
  2. 2Grease and flour two 9-inch round cake pans and line the bottoms with parchment for easy release.
  3. 3In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. 4In a large mixing bowl, beat the butter and sugar until light, pale, and fluffy about 3–4 minutes.
  5. 5Add the eggs one at a time, mixing well after each addition.
  6. 6Stir in the vanilla extract.
  7. 7Add the dry ingredients in three additions, alternating with the buttermilk, starting and ending with the dry ingredients. Mix just until combined, don’t overmix.
  8. 8Divide the batter evenly between the pans and smooth the tops.
  9. 9Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  10. 10Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  11. 11For the lemon cream filling, beat the cream cheese, powdered sugar, lemon zest, and lemon juice until smooth and creamy.
  12. 12In a separate bowl, whip the heavy cream until stiff peaks form.
  13. 13Gently fold it into the lemon mixture to create a thick, fluffy lemon cheesecake filling.
  14. 14Slice each cake horizontally to create four thin layers (optional).
  15. 15Spread a generous layer of lemon cream between each cake layer.
  16. 16Chill for 20–30 minutes if needed to help it set.
  17. 17Whip the topping ingredients until soft peaks form, then frost the top and sides of the cake.
  18. 18Swirl it high for that classic homemade finish.
  19. 19Garnish with lemon zest, a dusting of powdered sugar, or white chocolate curls.
  20. 20Chill at least 1 hour before slicing for clean, beautiful layers.
  21. 21Serve this Lemon Cheesecake Cake cold for the creamiest texture and brightest lemon flavor.

Ingredients

  • 2.5 cups all-purpose flour
  • 2.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.75 cup unsalted butter, softened
  • 1.5 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 cup heavy whipping cream
  • 1 cup heavy whipping cream
  • 0.25 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Lemon zest
  • Powdered sugar
  • White chocolate curls

Equipment

oven9-inch round cake pansparchment papermedium bowllarge mixing bowlwire racks

Tips

  • Beat butter and sugar until light, pale, and fluffy for a soft, bakery-style crumb.
  • Slice each cake horizontally to create four thin layers for extra impressive results.
  • Chill the cake at least 1 hour before slicing for clean, beautiful layers.
  • Serve the cake cold for the creamiest texture and brightest lemon flavor; it's even better the next day.

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