Here’s a list of all the ingredients for a **luscious lemon cheesecake cake**, formatted with SEO-friendly keywords to help you rank better for baking-related searches:
- **Crust Ingredients**
- 2 cups graham cracker crumbs (for a classic cheesecake base)
- 1/2 cup unsalted butter, melted (for a rich, buttery crust)
- 1/4 cup granulated sugar (to sweeten the crust)
- **Cheesecake Layer Ingredients**
- 24 oz cream cheese, softened (for a creamy, smooth texture)
- 1 cup granulated sugar (to sweeten the cheesecake)
- 1 cup sour cream (for added richness and tang)
- 3 large eggs (to bind the cheesecake)
- 1/4 cup fresh lemon juice (for a zesty lemon flavor)
- 1 tbsp lemon zest (to enhance the citrus aroma)
- 1 tsp pure vanilla extract (for a hint of warmth)
- **Lemon Cake Layer Ingredients**
- 2 cups all-purpose flour (for the cake base)
- 1 1/2 tsp baking powder (to help the cake rise)
- 1/2 tsp baking soda (for a light, fluffy texture)
- 1/2 tsp salt (to balance the sweetness)
- 1/2 cup unsalted butter, softened (for a moist cake)
- 1 cup granulated sugar (to sweeten the cake)
- 2 large eggs (to bind the cake batter)
- 1/2 cup buttermilk (for a tender crumb)
- 1/4 cup fresh lemon juice (for a tangy lemon flavor)
- 1 tbsp lemon zest (to intensify the citrus notes)
- **Lemon Glaze Ingredients**
- 1 cup powdered sugar (for a smooth glaze)
- 2-3 tbsp fresh lemon juice (to thin the glaze and add flavor)
- 1 tsp lemon zest (for a fresh, citrusy finish)
- **Optional Garnish**
- Fresh lemon slices (for a decorative touch)
- Whipped cream (for added indulgence)
- Mint leaves (for a pop of color and freshness)
This **lemon cheesecake cake recipe** combines the creamy richness of cheesecake with the light, zesty flavor of lemon cake, making it the perfect dessert for any occasion. Use fresh lemons for the best results and enjoy this **easy lemon dessert** that’s sure to impress!
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Steps
# How to Make a Luscious Lemon Cheesecake Cake: A Step-by-Step Guide
If you're craving a dessert that combines the tangy zest of lemon with the creamy richness of cheesecake, this **luscious lemon cheesecake cake** is the perfect treat. Follow these detailed steps to create a show-stopping dessert that’s perfect for any occasion.
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## **Ingredients for Lemon Cheesecake Cake**
### For the Cheesecake Layer:
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
### For the Lemon Cake Layers:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup buttermilk
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
### For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- Zest of 1 lemon
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## **Step-by-Step Instructions**
### **1. Prepare the Cheesecake Layer**
1. Preheat your oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper and grease the sides.
2. In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition.
3. Stir in the vanilla extract and sour cream until fully combined.
4. Pour the mixture into the prepared pan and bake for 25-30 minutes or until the edges are set but the center is slightly wobbly.
5. Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight.
### **2. Bake the Lemon Cake Layers**
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
4. Stir in the buttermilk, lemon juice, and lemon zest. Gradually add the dry ingredients, mixing until just combined.
5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
### **3. Make the Lemon Cream Cheese Frosting**
1. In a large bowl, beat the cream cheese and butter until smooth and creamy.
2. Gradually add the powdered sugar, mixing until fully incorporated.
3. Stir in the vanilla extract, lemon juice, and lemon zest. Beat until the frosting is light and fluffy.
### **4. Assemble the Lemon Cheesecake Cake**
1. Place one lemon cake layer on a serving plate. Spread a thin layer of frosting over the top.
2. Carefully remove the cheesecake from the springform pan and place it on top of the frosted cake layer.
3. Add the second lemon cake layer on top of the cheesecake.
4. Frost the entire cake with the remaining lemon cream cheese frosting. Garnish with additional lemon zest or slices for a fresh, citrusy finish.
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## **Tips for Success**
- Use room temperature ingredients for smoother batter and frosting.
- Chill the cheesecake thoroughly before assembling to prevent it from breaking.
- For a tangier flavor, add extra lemon zest to the cake batter or frosting.
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This **lemon cheesecake cake** is a delightful fusion of tangy lemon and creamy cheesecake, perfect for birthdays, holidays, or any special occasion. Follow these steps to create a dessert that’s sure to impress!