Luscious Lemon Cheesecake Cake is a refreshing twist on the classic cheesecake, combining the rich, creamy texture of cheesecake with the light, airy layers of a traditional cake. This dessert is perfect for lemon lovers who appreciate a zesty, tangy flavor with a smooth and indulgent finish. The cake features a creamy lemon cheesecake layer sandwiched between fluffy lemon cake layers, all topped with a luscious lemon glaze. It’s ideal for special occasions or as a delightful treat any time of the year.
2. What You’ll Need
- For the Lemon Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 1 cup (200g) granulated sugar
- ½ cup (120ml) sour cream
- 2 large eggs
- ¼ cup (60ml) freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- For the Lemon Cake Layers:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- ½ cup (120ml) buttermilk
- ¼ cup (60ml) freshly squeezed lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- For the Lemon Glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoon freshly squeezed lemon juice
- 1 tablespoon milk or water (as needed for consistency)
- For Garnish (Optional):
- Lemon zest
- Fresh mint leaves
- Lemon slices
3. How to Make
- Prepare the Lemon Cheesecake Layer:
- Preheat the Oven: Preheat your oven to 325°F (160°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
- Mix the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar, mixing until fully combined.
- Add Eggs and Flavorings: Mix in the eggs one at a time, beating well after each addition. Stir in the sour cream, lemon juice, vanilla extract, and lemon zest until smooth and well combined.
- Bake the Cheesecake Layer: Pour the cheesecake batter into the prepared pan. Smooth the top with a spatula. Bake for 45-50 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour. Remove and chill in the refrigerator for at least 4 hours, or overnight.
- Prepare the Lemon Cake Layers:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
- Combine Wet Ingredients: Add the buttermilk, lemon juice, lemon zest, and vanilla extract to the butter mixture. Mix until combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans. Smooth the tops and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Assemble the Cake:
- Layer the Cake: Once the cheesecake and cake layers are fully cooled, level the tops of the cake layers if necessary. Place one cake layer on a serving plate. Top with the chilled cheesecake layer, followed by the second cake layer. Press down gently to ensure an even stack.
- Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar and lemon juice. Add milk or water as needed to reach a smooth, pourable consistency.
- Glaze the Cake: Pour the lemon glaze over the top of the assembled cake, allowing it to drip down the sides. Smooth the glaze with a spatula if necessary.
- Garnish and Serve:
- Garnish: Decorate the cake with lemon zest, fresh mint leaves, and lemon slices if desired.
- Serve: Slice and serve chilled. Enjoy the tangy lemon flavor with the creamy richness of cheesecake and the light, airy texture of cake.
4. Serving and Storage Tips
- Serving: This cake is best served chilled, straight from the refrigerator. The flavors meld beautifully when allowed to chill, making it a refreshing treat.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw in the refrigerator before serving.
5. Mistakes to Avoid
- Overmixing the Cheesecake Batter: Overmixing can incorporate too much air into the cheesecake filling, leading to cracks. Mix just until smooth and combined.
- Not Cooling the Cheesecake Properly: Allowing the cheesecake to cool in the oven helps prevent cracks. Avoid removing it from the oven immediately after baking.
- Underbaking the Cake Layers: Ensure the cake layers are fully baked by testing with a toothpick. Undercooked layers may not hold up well when stacking.
6. Tips and Tricks
- For Even Layers: Use a cake leveler or serrated knife to even out the tops of the cake layers before stacking.
- Flavor Variations: Experiment with other citrus flavors like lime or orange for a different twist. You can also add fresh berries or a fruit compote between the layers for added flavor.
- Make Ahead: Prepare the cheesecake layer and cake layers a day in advance. Assemble and glaze just before serving to ensure the best texture and presentation.
- Smooth Glaze: To achieve a perfectly smooth glaze, make sure the cake is completely cooled before applying. A warmed glaze will spread more easily and evenly.
7. FAQ
- Can I use a different type of citrus?
Yes, you can substitute lemon with lime, orange, or any other citrus fruit. Adjust the quantity of juice and zest to taste. - Can I make this cake ahead of time?
Absolutely! The cake can be prepared a day in advance. Keep it refrigerated until ready to serve. - Can I freeze this cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator before serving. - What if my cheesecake layer cracks?
If the cheesecake layer cracks, don’t worry. You can cover it with the lemon glaze, which will conceal any imperfections.
8. Conclusion
Luscious Lemon Cheesecake Cake offers a delightful blend of creamy cheesecake and fluffy lemon cake, all brought together with a tangy lemon glaze. This dessert is perfect for any occasion, from casual get-togethers to special celebrations. With its vibrant lemon flavor and elegant presentation, it’s sure to impress your guests and provide a refreshing end to any meal. Enjoy the delightful combination of textures and flavors in every bite of this delectable cake!
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Luscious Lemon Cheesecake Cake 🍋🍰
- Total Time: 1 hour 5 minutes
- Yield: 12 1x
Description
This Luscious Lemon Cheesecake Cake combines the creamy richness of cheesecake with the light, fluffy texture of a lemon cake. It's a delightful dessert with a tangy lemon flavor and a creamy filling that will brighten up any occasion.
Ingredients
Scale
For the Lemon Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- ½ cup milk
- 2 large eggs
- 2 teaspoons baking powder
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- ½ cup granulated sugar
- ½ cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
For the Lemon Glaze (Optional):
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1-2 tablespoons milk (as needed for consistency)
Instructions
- Prepare the Lemon Cake: Preheat the oven to 180°C (350°F). Grease and flour an 8-inch round cake pan. In a bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest, and lemon juice. In another bowl, whisk together flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until combined. Pour the batter into the prepared pan.
- Prepare the Cheesecake Filling: In a bowl, beat the cream cheese until smooth. Add sugar and mix until creamy. Blend in the sour cream, egg, and vanilla extract until well combined. Spoon the cheesecake filling over the lemon cake batter in the pan. Use a knife or skewer to gently swirl the cheesecake filling into the lemon batter.
- Bake the Cake: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
- Prepare the Lemon Glaze (Optional): In a small bowl, whisk together powdered sugar, lemon juice, and enough milk to reach the desired consistency. Drizzle over the cooled cake.
- Serve: Slice and enjoy the rich, tangy flavors of this lemon cheesecake cake!
Notes
- For a more intense lemon flavor, add extra lemon zest to the batter or glaze.
- Ensure the cake is completely cool before adding the glaze to prevent it from melting.
- Prep Time: 20 minutes
- Cook Time: 45
Nutrition
- Serving Size: 1/12 of cake
- Calories: 340
- Fat: 18g
- Carbohydrates: 44g
- Protein: 6g
