Description
This moist lemon cheesecake cake combines layers of tangy lemon cake and rich, creamy cheesecake, topped with a sweet lemon glaze. It's a show-stopping dessert perfect for any special occasion.
Ingredients
- 1 box lemon cake mix (or equivalent homemade lemon cake batter)
- 3 eggs (for cake mix)
- 1/2 cup oil (for cake mix)
- 1 cup water (for cake mix)
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 eggs (for cheesecake)
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 cup powdered sugar (for glaze)
- 2-3 tbsp lemon juice (for glaze)
Instructions
- Preheat oven to 325°F and grease a springform or deep cake pan.
- Prepare cheesecake layer: beat cream cheese until smooth, then mix in sugar, 2 eggs, vanilla, sour cream, and lemon zest until fully combined.
- Pour cheesecake mixture into the prepared pan and bake for 45–50 minutes or until set. Let cool completely and chill for at least 2 hours.
- Preheat oven to 350°F. Prepare lemon cake batter according to package directions or your homemade recipe.
- Grease a 9-inch cake pan and pour in half of the lemon cake batter.
- Carefully place the chilled cheesecake layer over the batter, then cover with remaining cake batter.
- Bake the assembled cake for 50–60 minutes, or until a toothpick comes out clean. Let cool completely.
- Mix powdered sugar and lemon juice to make glaze, then drizzle over the cooled cake before serving.
Notes
- Ensure the cheesecake layer is fully chilled to prevent sinking.
- Fresh berries or lemon curd can be added between layers for variation.
- Use a springform pan for easier removal.
- The cake tastes better after chilling overnight.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
