Ingredients
For the Cheesecake Layer:
- 2 (8 oz) packages cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Lemon Cake Layers:
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest (from 2 lemons)
- ⅓ cup fresh lemon juice
- 1 tsp 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 tbsp lemon juice
- 1 tsp lemon zest
- Pinch of salt
Instructions
1. Make the Cheesecake Layer:
- Preheat oven to 325°F (163°C). Line a springform pan (8 or 9 inches) with parchment and lightly grease it.
- Beat cream cheese and sugar until smooth. Add eggs and vanilla; mix until just combined.
- Pour batter into prepared pan and bake for 35–40 minutes until set. Cool completely, then chill in the fridge.
2. Make the Lemon Cake Layers:
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a bowl, whisk flour, baking powder, and salt.
- In another large bowl, cream butter and sugar until fluffy. Add eggs one at a time. Mix in lemon zest, lemon juice, and vanilla.
- Alternately add dry ingredients and buttermilk, beginning and ending with flour.
- Divide batter evenly between pans and bake for 25–30 minutes. Cool completely.
3. Make the Frosting:
- Beat cream cheese and butter until creamy. Add powdered sugar gradually, then lemon juice, zest, and a pinch of salt. Beat until smooth and fluffy.
4. Assemble the Cake:
- Place one lemon cake layer on a cake stand. Top with the chilled cheesecake layer.
- Add the second lemon cake layer on top.
- Frost the entire cake with lemon cream cheese frosting. Decorate with lemon slices or zest if desired.
5. Chill & Serve:
- Refrigerate for at least 1 hour before slicing for clean layers. Enjoy your rich, zesty, and moist masterpiece! 🍋🍰
Would you like a simplified or no-bake version too?