Moist Lemon Cheesecake Cake
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 (still holds shape but dents when pressed)
– 2 cups (400g) granulated sugar
– 3 large eggs
– 3 cups (342g) cake flour, spooned and leveled (see substitution in Notes)
– 2 teaspoons (8g) baking powder
– ½ teaspoon (3g) baking soda
– ½ teaspoon (3g) salt
– 1¼ cups (296g) buttermilk (see substitution in Notes)
– 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 (4g) lemon extract
– Zest of 1 lemon (optional, approx. 1½ teaspoons or 3g)
– Yellow gel food coloring (optional, use a very small amount)
– 6 to 6½ cups (690–747g) powdered sugar, or more as needed
For Decorating:
– Small offset spatula (for frosting texture)
– Piping bag fitted with a large 2D piping tip
Instructions :
Prepare the Cheesecake Layer:
1. Preheat the oven to 300°F (150°C).
2. Place a pan filled with 1 inch of water on the lower oven rack to create a steamy baking environment.
3. Line the bottom of a 9-inch springform pan with parchment paper.
4. In a mixing bowl, beat the cream cheese until smooth.
5. On low speed, add the sugar, salt, and flour. Mix until incorporated.
6. Add the sour cream and lemon extract. Continue mixing until smooth.
7. Add the eggs one at a time, mixing until just combined. Do not overbeat.
8. Pour the batter into the prepared pan and place it on the rack above the water bath.
9. Bake for 45 minutes. The center should be mostly set and may jiggle slightly.
10. Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes.
11. Let the cheesecake cool at room temperature, then cover with foil and freeze for 2–3 hours (or refrigerate 5–6 hours or overnight).
Make the Lemon Cake Layers:
1. Preheat oven to 350°F (175°C). Grease and flour two 9×2-inch round cake pans.
2. In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt, and lemon zest. Set aside.
3. In a separate bowl, combine buttermilk, lemon juice, oil, and lemon extract.
4. In a large mixing bowl, cream the butter until smooth. Gradually add the sugar and beat on medium speed for 3–5 minutes until light and fluffy.
5. Add eggs one at a time, beating just until the yolk disappears.
6. Alternate adding the dry ingredients and wet ingredients, starting and ending with dry (3 additions of dry, 2 of wet). Mix only until combined — do not overmix.
7. Divide the batter evenly between the prepared pans and bake for 20–24 minutes, or until a toothpick inserted comes out clean or with a few crumbs.
8. Cool in pans for 10 minutes before turning out onto a wire rack to cool completely.
Make the Lemon Cream Cheese Frosting:
1. Cut butter into small slices and beat until smooth.
2. Add the cream cheese pieces and beat until fully blended.
3. Mix in the lemon extract and optional zest.
4. Gradually add powdered sugar, mixing until the frosting reaches desired consistency.
5. Chill until ready to use. For best piping results, use while cold. If chilled for too long, let it soften slightly before remixing. Do not microwave.
Assemble the Cake :
1. Place one lemon cake layer on your cake stand or plate. Spread a thin layer of frosting on top.
2. Remove the cheesecake from the springform pan. Run a hot knife around the edge to release if needed.
3. Invert the cheesecake onto the first cake layer. Remove the pan bottom and parchment paper carefully.
4. Spread a thin layer of frosting over the cheesecake.
5. Place the second lemon cake layer on top. If the cheesecake is wider, trim it carefully with a hot knife.
6. Frost the entire cake with the lemon cream cheese frosting.
7. If needed, chill the cake briefly during frosting to firm up the layers and prevent sliding.
Notes :
Cake Flour Substitute: For every cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour plus 2 tablespoons of cornstarch. Sift together before using.
Buttermilk Substitute: Combine 1¼ cups whole milk with 1 tablespoon lemon juice or white vinegar. Let sit for 5–10 minutes before using.
