# Lemon Cheesecake Cake

This Lemon Cheesecake Cake features soft, moist vanilla cake layered with a thick, creamy lemon cheesecake filling and topped with fresh whipped cream, offering a light, tangy, and bakery-level dreamy dessert.

- Servings: 12 servings
- Total time: 85 min
- Cuisine: American
- Category: Dessert
- Language: en

## 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

## Instructions

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

## Equipment

- oven
- 9-inch round cake pans
- parchment paper
- medium bowl
- large mixing bowl
- wire 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.

## Source

- Original video: https://www.facebook.com/share/r/1CWEX8Si3D/
- Recipe page: https://www.cliprecipe.com/recipe/65d20ba4-7960-4943-930f-04232a3fbc6b
- Extracted: 2026-02-27

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