Rich & Moist Lemon Cheesecake Cake

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Ingredients


For the Cheesecake Layer:

  • 2 packages (8 oz each) cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • ½ cup sour cream
  • 1 teaspoon vanilla extract

For the Lemon Cake Layers:

  • 2½ cups all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups granulated sugar
  • ½ cup unsalted butter, softened
  • ½ cup vegetable oil
  • 4 large eggs
  • 2 tablespoons fresh lemon zest
  • ¼ cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

For the Lemon Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Make the Cheesecake Layer:
    • Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
    • In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Mix in the sour cream and vanilla until combined.
    • Pour into prepared pan and bake for 35–40 minutes, until set. Cool completely, then freeze for at least 1 hour (this makes it easier to handle).
  2. Make the Lemon Cake:
    • Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
    • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
    • In a large bowl, beat the sugar, butter, and oil together until light and fluffy. Add eggs one at a time, mixing well. Stir in lemon zest, juice, and vanilla.
    • Add flour mixture in three parts, alternating with buttermilk. Mix until just combined.
    • Divide batter evenly between the two pans and bake for 25–30 minutes or until a toothpick comes out clean. Let cakes cool completely.
  3. Make the Frosting:
    • In a large bowl, beat cream cheese and butter together until creamy. Add powdered sugar gradually, then mix in lemon juice and zest until smooth.
  4. Assemble the Cake:
    • Place one lemon cake layer on a serving plate. Remove cheesecake from freezer, carefully release it from the pan, and place on top of the cake layer.
    • Top with the second lemon cake layer. Spread frosting evenly over the top and sides of the cake.
    • Decorate with extra lemon zest or thin lemon slices if desired.
  5. Chill and Serve:
    • Refrigerate for at least 1 hour before slicing for best results. Enjoy your rich, moist lemon cheesecake cake!

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