Lemon Cheesecake Cake
This Lemon Cheesecake Cake combines the tangy flavor of lemon with the creamy richness of cheesecake, layered between moist cake layers. It's the perfect treat for any occasion, offering a refreshing twist on traditional cakes.
Ingredients
For the Cheesecake Layer:
- 1 ½ cups cream cheese softened
- ½ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 tablespoons all-purpose flour
For the Lemon Cake Layer:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sugar
- ¾ cup butter softened
- 3 large eggs
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 cup buttermilk
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
Cheesecake Layer:
- Preheat oven to 325°F (163°C). Grease and line a 9-inch springform pan.
- Beat cream cheese, sugar, eggs, and vanilla until smooth. Stir in sour cream and flour.
- Pour into pan and bake for 25 minutes. Let cool completely.
Lemon Cake Layer:
- Preheat oven to 350°F (177°C). Grease a 9-inch round pan.
- Mix dry ingredients. Cream butter, sugar, and eggs, then add lemon zest and juice.
- Alternately add dry ingredients and buttermilk, mixing until smooth.
- Bake for 25-30 minutes. Let cool completely.
Assemble the Cake:
- Layer cheesecake on cooled lemon cake. Chill for 1-2 hours.
Lemon Glaze:
- Mix powdered sugar, lemon juice, and zest. Drizzle over cake before serving.