Description
A dreamy fusion of zesty lemon cake and rich cheesecake, all wrapped in a velvety cream cheese frosting. This dessert is the perfect balance of light citrus flavor and creamy indulgence.
Ingredients
- All-Purpose Flour: 2 1/2 cups for structure.
- Granulated Sugar: 1 3/4 cups to sweeten and moisten.
- Unsalted Butter: 1 cup (softened) for richness.
- Eggs: 4 large to bind and moisten the cake.
- Baking Powder: 2 1/2 teaspoons for rise.
- Salt: 1/2 teaspoon to balance flavor.
- Milk: 1 cup for a tender crumb.
- Fresh Lemon Juice: 1/3 cup for vibrant citrus flavor.
- Lemon Zest: Zest of 2 lemons for intensity.
- Cream Cheese: 3 (8 oz) blocks, room temp, for cheesecake and frosting.
- Sour Cream: 1/2 cup to add tang and moisture.
- Vanilla Extract: 2 teaspoons to enhance flavor.
- Powdered Sugar: 2 1/2 cups for the frosting.
- Eggs (for cheesecake): 2 large to bind without density.
Instructions
- Preheat Your Equipment: Preheat oven to 325°F (163°C). Line a 9-inch springform pan and two 9-inch round cake pans with parchment and lightly grease.
- Combine Ingredients: Cream butter and sugar until fluffy. Add eggs one at a time, followed by lemon juice, zest, and vanilla. Mix in dry ingredients alternately with milk until smooth.
- Prepare Your Cooking Vessel: Pour cheesecake mixture into springform pan and bake 50–55 minutes. Cool and chill. Bake cake layers for 25–30 minutes.
- Assemble the Dish: Stack one lemon cake, the cheesecake layer, then second lemon cake layer.
- Cook to Perfection: Chill assembled cake for 30 minutes.
- Finishing Touches: Whip cream cheese and powdered sugar, frost top and sides of cake.
- Serve and Enjoy: Slice and serve chilled or at room temp.
Notes
- Use fresh lemon juice and zest for the best flavor.
- Chill layers before assembling for stability.
- Let cake come to room temperature for optimal taste before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38g
- Sodium: 220mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg
Keywords: lemon cake, cheesecake, cream cheese frosting, citrus dessert, layered cake