Description
A delightful dessert that combines creamy cheesecake and light lemon cake, topped with a luscious cream cheese frosting.
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
Instructions
- 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.
Notes
Use fresh lemon juice and zest for best flavor. Allow each layer to cool completely before assembling to avoid melting the frosting.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American