Dreamy Lemon Cheesecake Cake with Cream Cheese Frosting

Ingredients :

For the Cheesecake Layer:

2 (8 oz) packages full-fat cream cheese, slightly softened (453g total)

1 cup (200g) granulated sugar

¼ teaspoon salt

3 large eggs, room temperature

3 tablespoons (23g) all-purpose flour

¾ cup (182g) sour cream

1 teaspoon lemon extract

For the Lemon Cake Layers:

1½ sticks (170g) unsalted butter, softened

2 cups (400g) granulated sugar

3 large eggs

3 cups (342g) cake flour, spooned and leveled

2 teaspoons (8g) baking powder

½ teaspoon (3g) baking soda

½ teaspoon (3g) salt

1¼ cups (296g) buttermilk

¼ cup (57g) fresh lemon juice

¼ cup (54g) vegetable oil

1 tablespoon (10g) lemon extract

Zest of 2 lemons

For the Lemon Cream Cheese Frosting:

2 sticks (226g) unsalted butter, slightly softened

2 (8 oz) packages full-fat cream cheese, very slightly softened (453g total)

1 teaspoon lemon extract

Zest of 1 lemon (optional)

Yellow gel food coloring (optional)

6 to 6½ cups (690–747g) powdered sugar, or as needed

Directions :

Prepare the Cheesecake Layer:

1. Preheat oven to 300°F (150°C). Place a pan of hot water on the lower rack to act as a water bath.
2. Line a 9-inch springform pan with parchment paper.
3. Beat the cream cheese until smooth. Mix in sugar, salt, and flour on low speed.
4. Blend in sour cream and lemon extract.
5. Add eggs one at a time, mixing gently to avoid incorporating too much air.
6. Pour the cheesecake batter into the pan and place it on the rack above the water bath.
7. Bake for 45 minutes or until the center is set and just slightly jiggly.
8. Turn off the oven, crack the door, and let the cheesecake rest for 30 minutes inside.
9. Remove and cool to room temperature, then freeze for 2–3 hours or refrigerate 5–6 hours or overnight.

Make the Lemon Cake Layers:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
3. In a separate bowl, combine buttermilk, lemon juice, vegetable oil, and lemon extract.
4. In a large bowl, cream butter until smooth, then add sugar and beat until light and fluffy.
5. Add eggs one at a time, mixing until just combined.
6. Alternate adding the dry ingredients and liquid mixture, beginning and ending with dry ingredients.
7. Divide the batter evenly between the pans.
8. Bake for 20–24 minutes or until a toothpick inserted comes out clean.
9. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Make the Frosting:

1. Beat the butter until smooth and creamy. Add the cream cheese and blend until fully incorporated.
2. Add lemon extract and zest, if using.
3. Gradually mix in the powdered sugar until the frosting reaches a thick, spreadable consistency.
4. Add yellow gel food coloring if desired. Chill until ready to use.

Assemble the Cake:

1. Place one lemon cake layer on a cake board or stand and spread a thin layer of frosting on top.
2. Carefully release the chilled cheesecake from the springform pan, invert it onto the cake layer, and peel off parchment paper.
3. Spread a generous layer of frosting over the cheesecake.
4. Add the second lemon cake layer on top. Trim if needed for even stacking.
5. Frost the entire cake with remaining lemon cream cheese frosting.
6. Chill the finished cake for 30 minutes before slicing and serving.

Prep Time: 45 mins | Cooking Time: 1 hr 15 mins | Total Time: 6 hrs (including chilling)