Lemon Cheesecake Cake
Directions
- 1Preheat your oven to 350°F.
- 2Grease and flour two 9-inch round cake pans and line the bottoms with parchment for easy release.
- 3In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- 4In a large mixing bowl, beat the butter and sugar until light, pale, and fluffy about 3–4 minutes.
- 5Add the eggs one at a time, mixing well after each addition.
- 6Stir in the vanilla extract.
- 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.
- 8Divide the batter evenly between the pans and smooth the tops.
- 9Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- 10Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- 11For the lemon cream filling, beat the cream cheese, powdered sugar, lemon zest, and lemon juice until smooth and creamy.
- 12In a separate bowl, whip the heavy cream until stiff peaks form.
- 13Gently fold it into the lemon mixture to create a thick, fluffy lemon cheesecake filling.
- 14Slice each cake horizontally to create four thin layers (optional).
- 15Spread a generous layer of lemon cream between each cake layer.
- 16Chill for 20–30 minutes if needed to help it set.
- 17Whip the topping ingredients until soft peaks form, then frost the top and sides of the cake.
- 18Swirl it high for that classic homemade finish.
- 19Garnish with lemon zest, a dusting of powdered sugar, or white chocolate curls.
- 20Chill at least 1 hour before slicing for clean, beautiful layers.
- 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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