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Creamy Lemon Cheesecake Cake

Creamy Lemon Cheesecake Cake
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Indulge in the delightful Creamy Lemon Cheesecake Cake, a perfect fusion of rich cheesecake and fluffy cake layers that will elevate any occasion. This show-stopping dessert features a silky smooth cheesecake infused with zesty lemon, nestled between tender, moist cake layers. Ideal for celebrations or a cozy afternoon treat, this cake promises to brighten your day with every bite. Its luscious flavors and textures create an inviting experience that you’ll want to share with loved ones, making it a must-bake for dessert lovers everywhere.

Ingredients

Scale
  • 16 oz full-fat cream cheese
  • 1 cup granulated sugar
  • 3 eggs (room temperature)
  • 3 tbsp all-purpose flour
  • 3/4 cup sour cream
  • 1 tsp lemon extract
  • 1 1/4 cups buttermilk
  • 2 cups granulated sugar (for the cake)
  • 3 cups cake flour
  • 2 tsp baking powder
  • Zest and juice of 2 lemons
  • 1/4 cup vegetable oil

Instructions

  1. 1. Preheat your oven to 325°F (163°C) and prepare two round pans by greasing them and lining the bottoms with parchment paper.
  2. 2. In a mixing bowl, beat together softened cream cheese and sugar until creamy. Add eggs one at a time, followed by flour, sour cream, and lemon extract. Mix until smooth.
  3. 3. Pour the cheesecake batter into prepared pans and bake for about 60–65 minutes until slightly jiggly in the center.
  4. 4. For the cake layers, cream butter and sugar together until fluffy. Add eggs gradually while mixing. Alternate adding dry ingredients (cake flour, baking powder) and wet ingredients (buttermilk, vegetable oil, lemon juice).
  5. 5. Divide the cake batter between two greased pans and bake at 350°F (175°C) for about 25–30 minutes.
  6. 6. Allow cheesecake and cake layers to cool before assembling them: layer the cake with cheesecake in between.
  7. 7. Chill for at least four hours before serving.

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Find it online: https://chopandcooktips.com/creamy-lemon-cheesecake-cake/