Description
A luxurious layered dessert featuring moist lemon cake, a creamy cheesecake center, and tangy lemon cream cheese frosting — perfect for special celebrations and citrus lovers.
Ingredients
- For the Cheesecake Layer:
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- ¼ teaspoon salt
- 3 large eggs
- 3 tablespoons all-purpose flour
- ¾ cup sour cream
- 1 teaspoon lemon extract
- For the Lemon Cake Layers:
- 1½ sticks (about 170 g) unsalted butter, softened
- 2 cups sugar
- 3 eggs
- 3 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups buttermilk
- ¼ cup lemon juice
- ¼ cup vegetable oil
- 1 tablespoon lemon extract
- Zest of two lemons
- For the Lemon Cream Cheese Frosting:
- 2 sticks (226 g) unsalted butter, cool
- 2 (8 oz) packages cream cheese, softened slightly
- 1 teaspoon lemon extract
- Optional: zest of 1 lemon
- 6 to 6½ cups powdered sugar
Instructions
- Preheat oven and place a pan of water on the bottom rack for the cheesecake layer. Line a 9-inch springform pan with parchment.
- Beat cream cheese until smooth, then add sugar, salt, and flour. Mix in sour cream and lemon extract, followed by eggs. Pour into prepared pan and bake at 325°F for about 45 minutes. Turn off oven, leave the door slightly open for 30 minutes, then chill until firm.
- For the cake layers, preheat oven to 350°F and grease two 9-inch cake pans. Mix flour, baking powder, baking soda, salt, and lemon zest in one bowl. In another bowl, whisk buttermilk, oil, lemon juice, and lemon extract. Cream butter and sugar until fluffy, add eggs, then alternate adding dry and wet mixtures. Bake for 20–24 minutes and cool completely.
- Assemble by placing one cake layer on a serving plate, adding a thin layer of frosting, then inverting the chilled cheesecake on top. Spread a thin layer of frosting, then top with the second cake layer.
- For the frosting, beat cool butter and cream cheese with lemon extract, then gradually add powdered sugar until smooth. Frost the cake completely, decorate as desired, and optionally garnish with lemon zest or slices.
Notes
- Bake the cheesecake layer ahead of time and chill or freeze for easier assembly.
- Ensure all layers are completely cool before assembling to prevent frosting from melting.
- Store in the fridge for 3–4 days or freeze for up to 2 months.
- For cleaner slices, chill the assembled cake well and wipe the knife between cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 640
- Sugar: 58g
- Sodium: 380mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 82g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 130mg
