Description
Creamy lemon cheesecake layer nestles between two tender lemon buttermilk cake layers, all wrapped in tangy cream cheese frosting.
Ingredients
CHEESECAKE LAYER:
16 ounces cream cheese, softened
1 cup granulated sugar
1/4 teaspoon salt
3 large eggs, room temperature
3 tablespoons all-purpose flour
3/4 cup sour cream
1 teaspoon lemon extract
LEMON CAKE LAYERS:
1 1/2 sticks unsalted butter, softened
2 cups granulated sugar
3 large eggs, room temperature
3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
1/4 cup fresh lemon juice
1/4 cup vegetable oil
1 tablespoon lemon extract
Zest of 2 lemons
FROSTING:
2 sticks unsalted butter, slightly softened
16 ounces cream cheese, slightly softened
1 teaspoon lemon extract
Zest of 1 lemon (optional)
6 to 6 1/2 cups powdered sugar
Instructions
1. Place roasting pan with 1 inch water on lower oven rack and preheat to 300 degrees. Line springform pan bottom with parchment. Beat cream cheese smooth, add sugar, salt, and flour. Mix in lemon extract and sour cream, then eggs one at a time. Pour into pan and bake 45 minutes above water bath.
2. Turn off oven and crack door open slightly. Let cheesecake cool inside oven 30 minutes. Remove and cool completely, then cover with foil and freeze 2-3 hours until firm.
3. Preheat oven to 350 degrees and prepare two 9-inch pans with parchment circles. Whisk dry ingredients together. Combine buttermilk, lemon juice, oil, and extract in separate bowl.
4. Beat butter and sugar 3-5 minutes until fluffy. Add eggs one at a time, then alternate adding dry and wet ingredients in three additions. Divide batter between pans and bake 20-24 minutes until toothpick comes out clean.
5. Beat butter until smooth. Add cream cheese pieces and beat until combined. Mix in lemon extract and optional zest. Gradually add powdered sugar and beat until fluffy.
6. Place first cake layer on serving plate and spread thin frosting layer on top. Run hot knife around springform pan edge, release sides. Flip frozen cheesecake onto cake layer and remove pan bottom.
7. Spread thin frosting layer on cheesecake, add second cake layer on top. Apply thin crumb coat all over and freeze 15 minutes. Apply final frosting coat and decorate as desired.
Notes
Freeze cheesecake before assembly or it will be too soft to handle without breaking.
Use room temperature ingredients for smooth batter without lumps. Set everything out 30 minutes before starting.
Don’t skip the water bath. Steam keeps cheesecake moist and prevents ugly cracks on top.
If cheesecake layer is slightly larger than cake layers, trim excess with hot knife.
Bring cream cheese to cool room temperature, not warm.
Store cake refrigerated in cake dome or loosely covered up to 5 days.
- Prep Time: 45 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American