Dessert has always been my weakness. I can resist a second helping of dinner, but put a slice of Creamy Lemon Cheesecake Cake in front of me and all bets are off. This delightful cake is perfect for birthdays, weddings, or just a cozy evening at home. With its rich lemon flavor and creamy texture, it stands out as a special treat that everyone will love.
Why You’ll Love This Recipe
- Deliciously Creamy: The fusion of cream cheese and sour cream creates a rich and luscious filling that melts in your mouth.
- Zesty Flavor: Fresh lemon juice and zest add a refreshing brightness that elevates this cake beyond the ordinary.
- Versatile Dessert: Perfect for celebrations or simple gatherings, this cake fits any occasion.
- Easy to Make: With straightforward steps and common ingredients, you can whip up this cake with ease.
- Impressive Presentation: Its beautiful layers and creamy frosting make it an eye-catching centerpiece on any dessert table.
Tools and Preparation
Before diving into the baking process, ensure you have the right tools ready. Having the essential equipment will make your cake-making experience smooth and enjoyable.
Essential Tools and Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Rubber spatula
- Measuring cups and spoons
- 9-inch round cake pans
- Offset spatula
- Disposable piping bag fitted with 2D piping tip
Importance of Each Tool
- Stand mixer or hand mixer: These help achieve the perfect creamy texture for the cheesecake filling with minimal effort.
- Offset spatula: Ideal for spreading frosting smoothly across the cake layers, ensuring a polished look.
- Measuring cups and spoons: Accurate measurements are crucial for achieving the best flavor and texture in your cake.
Ingredients
For the Cheesecake Filling
- 16 oz (2 packages) full-fat cream cheese, slightly softened
- 1 cup granulated sugar
- 1/4 tsp salt
- 3 eggs, room temperature
- 3 tbsp all-purpose flour
- 3/4 cup sour cream
- 1 tsp lemon extract
For the Cake Layers
- 1 1/2 sticks (12 tbsp) unsalted butter, softened
- 2 cups granulated sugar
- 3 eggs
- 3 cups cake flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups buttermilk
- 1/4 cup lemon juice, fresh
- 1/4 cup vegetable oil,
For the Frosting
- 2 sticks unsalted butter, slightly softened
- 16 oz (2 packages) full-fat cream cheese, barely softened
- 1 tsp lemon extract,
- Optional: zest of 1 lemon (about 1 1/2 tsp)
- 6 to 6 1/2 cups powdered sugar,
- Yellow food gel,* optional
Now that we have gathered everything needed for our Creamy Lemon Cheesecake Cake, let’s move on to making this delightful treat!
How to Make Creamy Lemon Cheesecake Cake
Step 1: Prepare Your Oven and Pans
Preheat your oven to 325°F (163°C). Grease and flour two 9-inch round cake pans to prevent sticking.
Step 2: Make the Cheesecake Filling
- In a mixing bowl, blend together the softened cream cheese, granulated sugar, and salt until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in flour, sour cream, and lemon extract until fully combined.
- Pour the mixture evenly into the prepared pans.
Step 3: Bake the Cheesecake Layers
Bake in your preheated oven for about 65 minutes or until set but still slightly jiggly in the center. Let cool completely before removing from pans.
Step 4: Prepare Cake Batter
In another large mixing bowl:
1. Beat softened unsalted butter with granulated sugar until light and fluffy.
2. Mix in eggs one at a time until combined.
3. In another bowl, whisk together cake flour, baking powder, baking soda, and salt.
4. Gradually add dry ingredients to the wet mixture while alternating with buttermilk, lemon juice, vegetable oil, and additional lemon extract.
Step 5: Bake Cake Layers
Divide batter into two greased pans (if using separate pans) or pour over cooled cheesecake layers. Bake for about 25-30 minutes until a toothpick inserted comes out clean. Allow cooling before frosting.
Step 6: Frosting Preparation
In a mixing bowl:
1. Beat softened unsalted butter with cream cheese until smooth.
2. Gradually add powdered sugar until desired consistency is achieved.
3. If using yellow food gel, mix in small amounts to reach preferred color.
Step 7: Assemble Your Cake
Layer your baked cheesecake cakes with frosting in between each layer. Use an offset spatula to spread frosting evenly around the sides and top of the cake.
Enjoy every slice of this delightful Creamy Lemon Cheesecake Cake!
How to Serve Creamy Lemon Cheesecake Cake
Serving your Creamy Lemon Cheesecake Cake can elevate the experience, making it even more delightful for your guests. Here are some creative ways to serve this delicious dessert.
With Fresh Berries
- Serve with a mix of fresh strawberries, blueberries, and raspberries. The tartness of the berries complements the sweetness of the cake beautifully.
Whipped Coconut Cream
- Top slices with a dollop of whipped coconut cream for a light and airy addition that brings out the lemon flavor.
Lemon Curd Drizzle
- Drizzle homemade or store-bought lemon curd over each slice for an extra zing and smooth texture that pairs well with the cheesecake layers.
Mint Leaves Garnish
- Add fresh mint leaves on top for a pop of color and a refreshing flavor that balances the richness of the cake.
Ice Cream Scoop
- Serve with a scoop of vanilla or lemon sorbet on the side for a cool contrast to the creamy cake.
How to Perfect Creamy Lemon Cheesecake Cake
To achieve the perfect Creamy Lemon Cheesecake Cake, follow these helpful tips that ensure delicious results every time.
Use Room Temperature Ingredients: This helps in achieving a smooth batter and ensures that all ingredients blend evenly without lumps.
Don’t Overmix: When mixing in eggs, do so just until combined. Overmixing can incorporate too much air, leading to cracks during baking.
Bake in a Water Bath: Placing your cheesecake in a water bath can help maintain moisture levels and prevent cracking on the surface.
Cool Gradually: Allow your cake to cool in the oven with the door slightly ajar. This gradual cooling helps prevent sudden temperature changes that could cause cracks.
Best Side Dishes for Creamy Lemon Cheesecake Cake
Pairing side dishes with your Creamy Lemon Cheesecake Cake can enhance its flavors and create a well-rounded dessert experience. Here are some great options:
- Lemon Sorbet: A refreshing palate cleanser that complements the lemony notes of the cake perfectly.
- Fruit Salad: A vibrant mix of seasonal fruits provides freshness and balances out the richness of the cheesecake.
- Chocolate Ganache: A drizzle of rich ganache adds a decadent touch while contrasting nicely with lemon flavors.
- Almond Biscotti: Crunchy biscotti offers a delightful texture contrast, ideal for dipping alongside each cake slice.
- Caramel Sauce: Drizzle warm caramel sauce over each serving for an indulgent twist that pairs beautifully with lemon.
- Chai Tea: A warm cup of chai tea provides fragrant spices that enhance the overall dessert experience beautifully.
Common Mistakes to Avoid
Make sure to avoid these common pitfalls when making your Creamy Lemon Cheesecake Cake for the best results.
- Ignoring room temperature ingredients: Always bring cream cheese and eggs to room temperature before mixing. This helps achieve a smooth batter.
- Overmixing the batter: Mix just until combined to prevent a dense cake. Overmixing can add too much air and affect texture.
- Skipping the chilling time: Allow the cheesecake layer to chill properly before assembling. This step ensures it firms up and holds its shape.
- Using inaccurate measurements: Be precise with your ingredient measurements, especially for flour and sugar, as this can significantly impact the outcome.
- Not preheating the oven: Preheat your oven adequately before baking. This ensures even cooking and prevents a sunken center.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Creamy Lemon Cheesecake Cake in an airtight container.
- It will keep well in the refrigerator for up to 5 days.
Freezing Creamy Lemon Cheesecake Cake
- Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container.
- The cake can be frozen for up to 3 months.
Reheating Creamy Lemon Cheesecake Cake
- Oven: Preheat to 350°F (175°C) and warm slices for about 10 minutes for a fresh taste.
- Microwave: Heat a slice on a microwave-safe plate for 15-20 seconds until slightly warm.
- Stovetop: Use a non-stick skillet over low heat, cover, and warm for about 5 minutes.
Frequently Asked Questions
Can I make Creamy Lemon Cheesecake Cake ahead of time?
Yes, you can prepare the cheesecake layer in advance and assemble it on the day you plan to serve.
What can I use instead of sour cream in this recipe?
Greek yogurt is a great substitute for sour cream; it will give you a similar tanginess.
How long does Creamy Lemon Cheesecake Cake take to bake?
The total baking time is approximately 65 minutes, plus cooling time after baking.
Can I customize my Creamy Lemon Cheesecake Cake?
Absolutely! Feel free to add fruit toppings or different flavored extracts to suit your taste.
Is this recipe suitable for special occasions?
Yes! This cake is perfect for celebrations like birthdays or weddings due to its rich flavor and beautiful presentation.
Final Thoughts
This Creamy Lemon Cheesecake Cake is a delightful dessert that combines rich flavors with a refreshing lemon twist. Its versatility allows you to customize it with various toppings or flavors, making it ideal for any occasion. Don’t hesitate to give it a try—your taste buds will thank you!
Creamy Lemon Cheesecake Cake
Indulge in a slice of creamy lemon cheesecake cake that perfectly balances richness and zest, making it an ideal centerpiece for any gathering. This delightful dessert combines layers of velvety cheesecake filling with fluffy cake, all enveloped in a smooth lemon frosting. The fresh lemon juice and zest add a refreshing brightness that complements the creamy texture beautifully. Whether you’re celebrating a birthday, wedding, or simply enjoying a cozy evening at home, this dessert is sure to impress your guests! With straightforward instructions and accessible ingredients, you can create this stunning cake with ease.
- Total Time: 2 hours 5 minutes
- Yield: Approximately 12 servings 1x
Ingredients
- 16 oz full-fat cream cheese
- 1 cup granulated sugar
- 3 eggs
- 12 tbsp unsalted butter
- 3 cups cake flour
- 1 ¼ cups buttermilk
- Fresh lemon juice and zest
- 3 tbsp all-purpose flour
- 3/4 cup sour cream
- 1 tsp lemon extract
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 6 to 6 1/2 cups powdered sugar
- Yellow food gel
Instructions
- Preheat oven to 325°F (163°C). Grease and flour two 9-inch round cake pans.
- For the cheesecake filling, beat cream cheese, sugar, and salt until smooth. Add eggs one at a time, followed by flour, sour cream, and lemon extract. Divide into prepared pans.
- Bake for about 65 minutes until slightly jiggly in the center. Cool completely before removing from pans.
- For the cake batter, cream butter and sugar until fluffy. Add eggs one at a time while mixing in dry ingredients alternately with buttermilk and lemon juice.
- Pour over cooled cheesecake layers or divide into greased pans for separate layers. Bake for 25-30 minutes until a toothpick comes out clean.
- For the frosting, whip together softened butter and cream cheese; gradually add powdered sugar until desired consistency is reached.
- Assemble the cake: Layer cheesecake cakes with frosting between each layer.
- Prep Time: 30 minutes
- Cook Time: 95 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 420
- Sugar: 36g
- Sodium: 320mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 95mg