Description
This Rich & Moist Lemon Cheesecake Cake combines the brightness of lemon cake with the creamy decadence of cheesecake, all baked into one impressive dessert.
Ingredients
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 2 tbsp lemon zest
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup butter, softened
- 1 cup granulated sugar (for cake)
- 1/2 cup buttermilk
- 1/4 cup fresh lemon juice
- Powdered sugar, for dusting or glaze (optional)
Instructions
- Preheat the oven to 325°F (163°C). Grease and line a springform pan.
- For the cheesecake layer, beat cream cheese and 1 cup sugar until smooth. Add 2 eggs and 1 tsp vanilla extract, mixing well. Pour into pan and bake for 30-35 minutes. Let cool completely.
- For the lemon cake, cream butter and 1 cup sugar. Add 2 eggs, lemon zest, and lemon juice. In a separate bowl, combine flour, baking powder, baking soda, and salt.
- Alternate adding dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients.
- To assemble, place cheesecake layer in the center of the cake batter or pour cake batter over cooled cheesecake layer.
- Bake at 350°F (177°C) for 40-45 minutes until golden and a toothpick inserted in the cake layer comes out clean.
- Cool completely, then chill for at least 4 hours or overnight.
- Dust with powdered sugar or drizzle with glaze before serving, if desired.
Notes
- Chill the cake overnight for best flavor melding and texture.
- Use fresh lemons for the brightest flavor.
- You can swirl raspberry preserves into the cheesecake for a fruity twist.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Wrap and freeze slices for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
