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Creamy Lemon Cheesecake Cake From Scratch

This exquisite dessert combines the richness of cheesecake with the lightness of cake, featuring a zesty lemon flavor that invigorates the palate.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Cake Pans
  • Spatula
  • Wire Rack

Ingredients
  

Dry Ingredients

  • 2 cups All-Purpose Flour Sifted for a lighter texture.
  • 2 teaspoons Baking Powder For helping the cake rise.
  • 1 pinch Salt To elevate flavors.

Wet Ingredients

  • 1 cup Unsalted Butter Softened to room temperature.
  • 1.5 cups Granulated Sugar For sweetness and texture.
  • 4 large Eggs For binding and moisture.
  • 0.5 cup Fresh Lemon Juice Juice from about 2-3 lemons.
  • 2 lemons Lemon Zest Grated for flavor.
  • 1 tablespoon Vanilla Bean Paste For flavoring the cheesecake layer.
  • 16 ounces Cream Cheese Softened to room temperature.
  • 1 cup Sour Cream Enhances creaminess.

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them with butter and lining the bottoms with parchment paper.
  • Cream together 1 cup of softened unsalted butter and 1.5 cups of granulated sugar using an electric mixer on medium speed until light and fluffy.
  • Add in the 4 large eggs one by one, mixing well after each addition.
  • In a separate bowl, combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt. Gradually add this dry mixture to the wet mixture, alternating with 1/2 cup of fresh lemon juice.
  • Gently fold in the zest of 2 lemons.
  • Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for about 25-30 minutes.
  • While the cakes are baking, prepare the cheesecake layer by beating together 16 ounces of softened cream cheese and 1 cup of sour cream until smooth.
  • Add 1 tablespoon of vanilla bean paste, the zest of 1 lemon, and 1/2 cup of granulated sugar to the cream cheese mixture and blend until combined.
  • Once the cakes have cooled for about 10 minutes, remove them from the pans and allow them to cool completely on a wire rack.
  • Place one cake layer on a serving plate and spread a layer of the cheesecake mixture on top.
  • Carefully place the second cake layer on top and frost the top and sides with the remaining cheesecake mixture.
  • Garnish with additional lemon zest or thin lemon slices and chill in the refrigerator for at least 2 hours before serving.
  • Slice the cake with a sharp knife and enjoy!

Notes

This cake can be made a day in advance and stored in the refrigerator. It can also be frozen for up to three months.
Keyword Easy