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Dreamy Lemon Cheesecake Cake with Cream Cheese Frosting

If you are looking for a dessert that is both rich and refreshing, look no further than the Dreamy Lemon Cheesecake Cake. This delightful treat combines the creamy texture of cheesecake with the lightness of lemon cake, making it a perfect dessert for any occasion. Topped with a luscious cream cheese frosting, this cake is sure to impress your family and friends.

Why Make This Recipe

This recipe stands out because it brings together two beloved desserts: cheesecake and cake. The bright, citrus flavor of lemon adds a refreshing touch that makes it enjoyable even after a heavy meal. Plus, it’s a fun baking project that allows you to try layering different textures and flavors. The result is a beautiful cake that not only tastes good but also looks stunning on any table.

How to Make Dreamy Lemon Cheesecake Cake

Ingredients

For the Cheesecake Layer:
- 2 (8 oz) packages full-fat cream cheese, slightly softened
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 3 large eggs, room temperature
- 3 tablespoons all-purpose flour
- 3/4 cup sour cream
- 1 teaspoon lemon extract
For the Lemon Cake Layers:
- 1 1/2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 3 cups cake flour, spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 1/4 cup fresh lemon juice
- 1/4 cup vegetable oil
- 1 tablespoon lemon extract
- Zest of 2 lemons
For the Cream Cheese Frosting:
- 2 sticks unsalted butter, slightly softened
- 2 (8 oz) packages full-fat cream cheese, very slightly softened
- 1 teaspoon lemon extract
- Zest of 1 lemon (optional)
- Yellow gel food coloring (optional)
- 6 to 6 1/2 cups powdered sugar, or as needed

Directions

Preheat the oven to 325°F (163°C). Grease and line the bottoms of two 9-inch round cake pans with parchment paper.
Prepare the cheesecake layer: Beat the cream cheese, sugar, and salt on medium speed until smooth and creamy. Add the eggs one at a time, mixing well after each. Blend in the flour, then add the sour cream and lemon extract. Pour this mixture into one of the prepared cake pans. Bake for 40-45 minutes or until set but still slightly jiggly in the center. Remove from oven and let cool completely.
Increase the oven temperature to 350°F (177°C). Grease and flour two more 9-inch round cake pans.
For the lemon cake layers: Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
In a separate bowl, sift together cake flour, baking powder, baking soda, and salt.
Alternately add the dry ingredients and buttermilk to the creamed mixture, starting and ending with the dry ingredients. Mix until just combined.
Stir in the lemon juice, vegetable oil, lemon extract, and lemon zest.
Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the lemon cream cheese frosting: Beat the butter and cream cheese on medium speed until smooth. Add the lemon extract and lemon zest if using.
Gradually add powdered sugar, beating on low speed until combined, then increase to medium and beat until fluffy. If desired, add yellow gel food coloring for a soft lemon hue.
To assemble the cake: Place one lemon cake layer on a serving plate. Top with the cooled cheesecake layer. Spread a layer of frosting over the cheesecake, then add the second lemon cake layer on top. Frost the entire cake with the remaining frosting.
Chill the cake for at least an hour before serving to set the frosting.

How to Serve Dreamy Lemon Cheesecake Cake

This cake is best served chilled. Slice the cake and serve it on dessert plates. A sprig of mint or a slice of lemon can make for a beautiful garnish.

How to Store Dreamy Lemon Cheesecake Cake

Store any leftovers in an airtight container in the refrigerator. The cake can be kept for about 4-5 days, but it’s best enjoyed fresh.

Tips to Make Dreamy Lemon Cheesecake Cake

Make sure your cream cheese is softened properly for a smooth cheesecake layer.
Use fresh lemon juice and zest for the best flavor.
Allow each layer to cool completely before assembling to avoid melting the frosting.

Variation

You can add fruit toppings like fresh berries or a lemon glaze to adjust the flavor profile to your preference.

FAQs

1. Can I make the cheesecake layer ahead of time?
Yes, you can prepare the cheesecake layer a day in advance. Just store it in the refrigerator until you are ready to assemble the cake.

2. Is it necessary to chill the cake before serving?
Chilling the cake helps the frosting set properly, which improves the overall flavor and texture.

3. Can I use low-fat cream cheese?
Using low-fat cream cheese may alter the texture of the cheesecake layer. Full-fat cream cheese will give you the best results.

Enjoy baking and indulging in this delightful Dreamy Lemon Cheesecake Cake!