Description
This Lemon Cheesecake Cake is a delightful layered dessert combining a tender lemon-flavored cake with a creamy cheesecake center. Topped with a zesty lemon glaze, this cake is perfect for celebrations or any time you crave a refreshing citrus treat. The combination of moist cake, smooth cheesecake, and tangy glaze creates a harmonious balance of flavors and textures.
Ingredients
Scale
For the Lemon Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 1/2 cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined to create the dry base for the cake.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until the mixture is light, fluffy, and pale, which usually takes several minutes and helps create a tender crumb.
- Add Eggs: Incorporate the eggs one at a time into the butter mixture, beating well after each addition to ensure they are fully blended and to help trap air for lightness.
- Flavor the Batter: Mix in the lemon zest, fresh lemon juice, and vanilla extract to infuse the batter with bright citrus notes and a sweet aroma.
- Combine Wet and Dry: Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour mixture. Mix gently after each addition until just combined to avoid overmixing and maintain a tender cake texture.
- Bake Lemon Cake Layers: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cakes to cool completely in their pans on a wire rack.
- Prepare Cheesecake Filling: In a large bowl, beat the cream cheese and sugar until the mixture is smooth and creamy, ensuring no lumps remain for a silky cheesecake layer.
- Add Eggs to Cheesecake: Incorporate the eggs one at a time into the cream cheese mixture, mixing well after each addition, then stir in the vanilla extract to flavor the cheesecake layer.
- Bake Cheesecake Layer: Pour the cheesecake mixture into a greased 9-inch springform pan. Bake in a 325°F (163°C) oven for 35-40 minutes or until the cheesecake is set but still slightly jiggly in the center. Remove and allow to cool completely, then refrigerate to firm up.
- Assemble the Cake: Place one lemon cake layer on a serving plate. Spread the chilled cheesecake layer evenly over this cake layer to create a smooth, creamy middle.
- Add Top Cake Layer: Carefully top the cheesecake layer with the second lemon cake layer, pressing gently to adhere without damaging the cake layers.
- Make Lemon Glaze: In a small bowl, combine powdered sugar, fresh lemon juice, and lemon zest to form a smooth, pourable glaze that adds extra flavor and a shiny finish.
- Glaze the Cake: Drizzle the lemon glaze evenly over the top of the assembled cake, letting it cascade slightly down the sides for a beautiful presentation.
- Chill Before Serving: Refrigerate the assembled cake for at least 2 hours to allow the layers to meld and the glaze to set, enhancing flavors and texture.
Notes
- Make sure all dairy ingredients (butter, cream cheese, buttermilk, and eggs) are at room temperature for the best mixing results.
- Do not overmix the batter to keep the cake tender.
- The cheesecake layer can be made a day ahead and refrigerated overnight.
- For an extra lemony kick, add a teaspoon of lemon extract to both the cake batter and cheesecake layer.
- When greasing pans, use parchment paper for easier removal of cake layers.
- Let the cake reach room temperature briefly after refrigeration before serving for best flavor and texture.
