Dessert has always been my weakness. I can resist a second helping of dinner, but put a slice of Creamy Lemon Cheesecake Cake in front of me and all bets are off. This delightful cake is perfect for birthdays, weddings, or just because you deserve a treat. Its unique blend of cheesecake and cake layers makes it an irresistible dessert that will impress your guests and satisfy your sweet tooth.
Why You’ll Love This Recipe
- Delicious Flavor: The zesty lemon and creamy texture create a perfect balance that tantalizes the taste buds.
- Versatile Occasion: Suitable for birthdays, weddings, or casual gatherings—this cake fits any celebration.
- Easy to Make: With straightforward steps, this recipe is accessible for bakers of all skill levels.
- Stunning Presentation: Layered with a luscious cream cheese frosting, it’s as beautiful as it is tasty.
- Rich and Creamy Texture: The combination of cream cheese and sour cream provides a smooth finish that melts in your mouth.
Tools and Preparation
Before diving into the recipe, gather the necessary tools for creating your Creamy Lemon Cheesecake Cake. Having the right equipment makes the process smoother and more enjoyable.
Essential Tools and Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups
- Measuring spoons
- Offset spatula
- Disposable piping bag fitted with 2d piping tip
- 9-inch round cake pans
Importance of Each Tool
- Stand mixer or hand mixer: Essential for achieving a creamy texture when mixing your cheesecake batter.
- Offset spatula: Perfect for spreading frosting smoothly over your layers for a professional finish.
- Disposable piping bag: Ideal for decorating your cake with precision without the hassle of cleaning up.
Ingredients
For the Cheesecake Layer
- 16 oz (2 packages) full-fat cream cheese, slightly softened
- 1 cup granulated sugar
- 1/4 tsp salt
- 3 eggs, room temperature
- 3 tbsp all-purpose flour
- 3/4 cup sour cream
- 1 tsp lemon extract
For the Cake Layers
- 1 1/2 sticks (12 tbsp) unsalted butter, softened
- 2 cups granulated sugar
- 3 eggs
- 3 cups cake flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups buttermilk
- 1/4 cup lemon juice
- 1/4 cup vegetable oil
- 1 tbsp lemon extract
- Zest from 2 lemons
For Frosting and Decoration
- 2 sticks unsalted butter, slightly softened
- 16 oz (2 packages) full-fat cream cheese, barely softened
- 1 tsp lemon extract
- Optional: zest of 1 lemon (about 1 1/2 tsp)
- 6 to 6 1/2 cups powdered sugar
- Yellow food gel, optional
How to Make Creamy Lemon Cheesecake Cake
Step 1: Prepare Your Oven and Pans
Preheat your oven to 325°F (160°C). Grease and flour two 9-inch round cake pans to ensure easy removal after baking.
Step 2: Make the Cheesecake Layer
In a stand mixer, combine the slightly softened cream cheese, granulated sugar, and salt. Beat until smooth. Add the eggs one at a time, mixing well after each addition. Stir in flour and sour cream until fully incorporated. Finally, add lemon extract.
Step 3: Bake the Cheesecake Layer
Pour the cheesecake batter evenly into prepared pans. Bake in preheated oven for about 45 minutes, or until edges are firm but center is slightly jiggly. Remove from oven and let cool completely before removing from pans.
Step 4: Prepare the Cake Batter
In another bowl, beat together softened butter and granulated sugar until light and fluffy. Add eggs one at a time. Mix in cake flour, baking powder, baking soda, salt, buttermilk, lemon juice, oil, lemon extract, and zest until just combined.
Step 5: Bake the Cake Layers
Divide batter between the two greased pans. Bake at 325°F (160°C) for approximately 25–30 minutes or until a toothpick inserted comes out clean. Let cool in pans before transferring to wire racks.
Step 6: Make the Frosting
In a clean bowl, beat together softened butter and cream cheese until creamy. Gradually add powdered sugar while mixing on low speed. Add lemon extract and optional zest; mix until well combined.
Step 7: Assemble Your Cake
Place one cake layer on your serving plate. Spread a layer of frosting on top before adding the cheesecake layer. Top with another cake layer followed by more frosting on top and sides.
Step 8: Decorate
Use an offset spatula to smooth out frosting. If desired, use yellow food gel to decorate further or pipe additional details with your piping bag.
Enjoy every slice of this delightful Creamy Lemon Cheesecake Cake, perfect for any occasion!
How to Serve Creamy Lemon Cheesecake Cake
Serving a Creamy Lemon Cheesecake Cake is an experience that delights the senses. The bright, zesty flavors and rich texture pair well with various accompaniments. Here are some serving suggestions that will elevate your dessert presentation.
With Fresh Berries
- Mixed berries like strawberries, blueberries, and raspberries add a refreshing touch and enhance the cake’s flavor.
Drizzled with Lemon Glaze
- A simple lemon glaze made from powdered sugar and lemon juice can add an extra layer of sweetness and tanginess to each slice.
Accompanied by Whipped Cream
- Light and fluffy whipped cream provides a creamy contrast to the cheesecake’s richness, making each bite even more delightful.
Served with a Side of Fruit Salad
- A colorful fruit salad can balance the richness of the cake, adding freshness and vibrancy to your dessert table.
How to Perfect Creamy Lemon Cheesecake Cake
Perfecting your Creamy Lemon Cheesecake Cake involves paying attention to details that can make a significant difference. Follow these tips for the best results.
- Use room temperature ingredients: Ensure cream cheese, eggs, and butter are at room temperature for better mixing and texture.
- Don’t overmix: Overmixing can lead to cracks in your cheesecake; mix until ingredients are just combined.
- Baking water bath: Use a water bath during baking to maintain moisture and prevent cracking on the surface.
- Chill before serving: Allow your cake to chill in the fridge for several hours or overnight for a firmer texture and enhanced flavors.
Best Side Dishes for Creamy Lemon Cheesecake Cake
Pairing side dishes with your Creamy Lemon Cheesecake Cake can create a well-rounded dessert experience. Here are some delightful options.
- Lemon Sorbet: A refreshing palate cleanser that complements the cake’s citrus notes perfectly.
- Minted Yogurt: Tangy yogurt mixed with fresh mint adds a cool contrast that enhances the lemon flavor.
- Chocolate-Covered Strawberries: Sweet strawberries dipped in chocolate provide a decadent touch alongside the cake.
- Coconut Macaroons: Chewy coconut treats offer a unique flavor pairing that contrasts nicely with the cheesecake’s creaminess.
- Pineapple Compote: A sweet-tart pineapple compote adds tropical flair and pairs wonderfully with lemon.
- Spiced Nuts: Crunchy spiced nuts offer texture and savory notes that balance out the sweetness of the cake.
Common Mistakes to Avoid
Baking a Creamy Lemon Cheesecake Cake can be delightful, but there are common pitfalls to watch out for.
- Skipping Room Temperature Ingredients: Using cold cream cheese or eggs can lead to a lumpy batter. Always allow these ingredients to reach room temperature before mixing.
- Overmixing the Batter: Overmixing can incorporate too much air, resulting in cracks. Mix until just combined for a smoother texture.
- Not Measuring Ingredients Accurately: Baking is a science; inaccurate measurements can ruin your cake. Use kitchen scales or measuring cups for precision.
- Ignoring Baking Times: Every oven is different. Rely on visual cues and a toothpick test rather than just the timer. Check for doneness periodically.
- Forgetting to Cool Properly: A sudden temperature change can cause the cheesecake to crack. Allow the cake to cool gradually in the oven with the door slightly ajar before transferring it.
Storage & Reheating Instructions
Refrigerator Storage
- Store your Creamy Lemon Cheesecake Cake in an airtight container.
- It will keep well in the refrigerator for up to 5 days.
Freezing Creamy Lemon Cheesecake Cake
- You can freeze individual slices or whole cakes wrapped tightly in plastic wrap and aluminum foil.
- The cake will maintain its quality for up to 3 months in the freezer.
Reheating Creamy Lemon Cheesecake Cake
- Oven: Preheat the oven to 350°F (175°C) and warm slices for about 10-15 minutes until heated through.
- Microwave: Heat a slice on medium power for 30 seconds, checking frequently to avoid overheating.
- Stovetop: Use a skillet over low heat, covering it with a lid for about 5-7 minutes until warmed through.
Frequently Asked Questions
Here are some common questions about making a Creamy Lemon Cheesecake Cake.
Can I use low-fat cream cheese?
You can use low-fat cream cheese, but it may affect the richness and texture of your cake.
How do I achieve more lemon flavor?
To enhance lemon flavor, add more lemon juice and zest to both the cheesecake and cake batter.
Can I substitute other flavors?
Absolutely! You can experiment with other extracts like vanilla or almond for unique twists on this recipe.
How should I serve my Creamy Lemon Cheesecake Cake?
Serve chilled or at room temperature, garnished with fresh berries or whipped cream for added flair.
Final Thoughts
This Creamy Lemon Cheesecake Cake offers a delightful balance of sweetness and tanginess that makes it perfect for any occasion. Feel free to customize it with different citrus fruits or toppings like fresh berries. Give this recipe a try and wow your friends and family!
Creamy Lemon Cheesecake Cake
Indulge in the delightful Creamy Lemon Cheesecake Cake, a perfect blend of zesty citrus and creamy richness. This cake features layers of luscious cheesecake and soft cake, making it an irresistible treat for any occasion—be it birthdays, weddings, or just a well-deserved dessert. The bright lemon flavor combined with the smooth texture creates a refreshing dessert experience that will tantalize your taste buds and impress your guests. Easy to make and stunning in presentation, this cake is sure to become a favorite in your dessert repertoire.
- Total Time: 1 hour 45 minutes
- Yield: Serves approximately 12 slices 1x
Ingredients
- 16 oz full-fat cream cheese
- 1 cup granulated sugar
- 3 large eggs
- 3 tbsp all-purpose flour
- 3/4 cup sour cream
- 1 1/4 cups buttermilk
- 1/4 cup lemon juice
- 2 sticks unsalted butter
- Zest from 2 lemons
- 2 cups granulated sugar (for cake)
- 3 cups cake flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup vegetable oil
- 1 tbsp lemon extract
- Optional: zest of 1 lemon (about 1 1/2 tsp)
- 6 to 6 1/2 cups powdered sugar
- Yellow food gel, optional
Instructions
- Preheat oven to 325°F (160°C) and grease two 9-inch round cake pans.
- For the cheesecake layer, beat cream cheese, sugar, and salt until smooth. Add eggs one at a time, then mix in flour, sour cream, and lemon extract.
- Pour the cheesecake batter into prepared pans and bake for about 45 minutes. Cool completely before removing from pans.
- In a separate bowl, beat softened butter with sugar until fluffy. Add eggs one by one, then mix in dry ingredients followed by buttermilk, lemon juice, oil, lemon extract, and zest.
- Divide cake batter between pans and bake for 25–30 minutes until a toothpick comes out clean. Let cool.
- For frosting, beat together butter and cream cheese; gradually add powdered sugar while mixing. Stir in lemon extract.
- Assemble the cake: layer cake with cheesecake in between and frost the top and sides.
- Decorate as desired using an offset spatula or piping bag.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 29g
- Sodium: 410mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 90mg
Keywords: Ensure all ingredients are at room temperature for best results. Using a water bath while baking can help prevent cracks in the cheesecake layer.
