Introduction to Lemon Cheesecake Cake
Why Lemon Cheesecake Cake is a Must-Try Dessert
If you're on the hunt for a show-stopping dessert that captures the essence of summer all year round, look no further than the lemon cheesecake cake. This delectable treat combines the creamy richness of cheesecake with the light, zesty flavor of fresh lemons, creating an unforgettable experience for your taste buds.
One of the standout features of this dessert is its unique layering. Imagine two moist lemon buttermilk cake layers enveloping a luscious lemon cheesecake center, all topped with a creamy lemon frosting. It's a texture lover's dream, with each bite delivering a delightful mix of fluffiness and creaminess.
Beyond just flavor, the vibrant lemon notes in this cake make it an instant favorite for celebrations and casual gatherings alike. It's an ideal choice for birthdays, summer picnics, or simply as a sweet pick-me-up after a long week.
Whether you're a seasoned baker or a novice in the kitchen, making a lemon cheesecake cake is a rewarding adventure. With a bit of patience and love, you can create a dessert that's not only beautiful but also delights everyone who gets a slice. For hints on baking techniques, check out resources like Serious Eats or King Arthur Baking for useful tips.
Ingredients for Lemon Cheesecake Cake
If you're ready to embark on the journey of making a delightful Lemon Cheesecake Cake, let's dive into what you'll need for each layer that makes this dessert so special!
Ingredients for the Cheesecake Layer
- 2 (8oz) packages Cream Cheese (453g) – Ensure you grab full-fat cream cheese; avoid any reduced-fat options for the best flavor and consistency.
- 1 cup sugar (200g)
- ¼ teaspoon salt
- 3 large eggs, at room temperature
- 3 Tablespoons (23g) All-Purpose Flour
- ¾ cup (182g) Sour Cream
- 1 teaspoon Lemon Extract
This cheesecake layer is creamy and rich, providing a perfect contrast to the lemony cake layers!
Ingredients for the Lemon Cake Layers
- 1 ½ sticks (170g) unsalted butter, softened
- 2 cups (400g) sugar
- 3 large eggs
- 3 cups (342g) cake flour (spooned into the measuring cup and leveled off)
- 2 teaspoons (8g) baking powder
- ½ teaspoon (3g) baking soda
- ½ teaspoon (3g) salt
- 1 ¼ cups (296g) buttermilk
- ¼ cup (57g) lemon juice
- ¼ cup (54g) vegetable oil
- 1 Tablespoon (10g) Lemon Extract
- Zest of two lemons
These cake layers are where the zesty magic happens, making every bite a burst of lemony goodness!
Ingredients for the Lemon Cream Cheese Frosting
- 2 sticks (226g) unsalted butter, slightly softened
- 2 (8oz) packages Cream Cheese (453g)
- 1 teaspoon (4g) lemon extract
- Optional: Zest from 1 lemon (about 1 ½ teaspoons)
- Yellow Coloring Gel (optional)
- 6 to 6 ½ cups (690g - 747g) powdered sugar
With a smooth and tangy frosting, this cake comes together beautifully!
Now that you have all the ingredients, are you ready to create this delicious masterpiece? If you're looking for more baking tips, consider checking out sites like Baker’s Journal or Serious Eats for additional inspiration and ideas!
Preparing Lemon Cheesecake Cake
If you're ready to tackle the deliciousness of a lemon cheesecake cake, let’s get started! This scrumptious dessert combines the creamy richness of cheesecake with zesty lemon cake, creating a captivating flavor profile that’s sure to impress. Follow these detailed steps for a delightful baking experience!
Prepare the Cheesecake Layer
First things first: the cheesecake layer. This is the star of the show! Start by preheating your oven to 300°F (150°C). While that warms up, line the bottom of a 9-inch springform pan with parchment paper for easy removal.
In a mixing bowl, blend 2 packages of softened cream cheese until smooth. Gradually mix in 1 cup of sugar, ¼ teaspoon of salt, and 3 tablespoons of flour. Once well-mixed, add 3 room-temperature eggs, followed by ¾ cup of sour cream and 1 teaspoon of lemon extract. Pour this batter into your prepared pan and set it in the oven above a pan of water to prevent cracking during baking. Bake for 45 minutes until set but slightly jiggly. Turn off your oven and leave the cheesecake inside for another 30 minutes to cool gently.
Bake the Cheesecake and Cool
Once your cheesecake has cooled, cover it with foil and refrigerate or freeze for a couple of hours. This chilling time is crucial for a firm and creamy texture, so be patient—you can even make it the night before!
Create the Lemon Cake Layers
Next up, we’re diving into the lemon cake layers. Preheat your oven to 350°F (175°C) and grease two 9-inch round pans. In a medium bowl, whisk together 3 cups of cake flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. In another bowl, mix together 1 ¼ cups of buttermilk, ¼ cup of vegetable oil, 1 tablespoon of lemon extract, and the zest of two lemons.
In your mixer, cream 1 ½ sticks of softened butter, gradually adding 2 cups of sugar over 3-5 minutes until light and fluffy. Alternate adding the dry and wet mixtures, beginning and ending with the dry ingredients. Avoid overmixing to ensure light, airy layers!
Bake the Lemon Cake Layers
Pour the batter equally into your prepared pans and bake for 20-24 minutes. They’re done when a toothpick comes out clean. Let them cool in the pans for 10 minutes before transferring to wire racks.
Make the Lemon Cream Cheese Frosting
While everything cools, whip up the lemon cream cheese frosting. Combine 2 sticks of slightly softened unsalted butter with 2 packages of cream cheese and mix until smooth. Add 1 teaspoon of lemon extract and the optional zest for extra flavor. Gradually mix in the powdered sugar until you reach a fluffy consistency perfect for frosting.
Assemble the Cake
Now, it’s time for the fun part—assembling your lemon cheesecake cake! Place the first lemon layer on your cake plate and spread a thin layer of frosting on top. Remove the cheesecake from the springform pan and place it upside down on the frosted cake layer. Spread frosting over the cheesecake before topping with the second lemon layer. Finish off with a generous layer of frosting over the entire cake. If your frosting starts to get too soft, pop the cake in the freezer for a brief chill.
Enjoy this delightful treat at your next gathering, or keep it all to yourself—after all, who could blame you for wanting seconds?
Variations on Lemon Cheesecake Cake
Berry Lemon Cheesecake Cake
For a delightful twist on the classic lemon cheesecake cake, try incorporating fresh berries! Layering tangy blueberries, raspberries, or strawberries between the cake and cheesecake will not only enhance the flavor but also add a beautiful pop of color. You can mix crushed berries into the cheesecake batter for a fruity infusion or simply use them as a topping for a fresh, bursty finish. Drizzling berry sauce over the frosting will elevate this dessert to a new level of deliciousness!
Gluten-Free Lemon Cheesecake Cake
No gluten? No problem! You can easily adapt this lemon cheesecake cake for a gluten-free diet. Simply substitute the all-purpose flour with a quality gluten-free flour blend. Keep an eye on the consistency, as gluten-free flours can behave differently in baking. Also, be sure to check your baking powder and other ingredients for gluten. Rest assured that you can enjoy the same zesty flavor and creamy texture without compromising on health. For more tips on gluten-free baking, check out this gluten-free baking guide.
Cooking Tips and Notes for Lemon Cheesecake Cake
Tips for a Perfect Cheesecake Layer
To achieve a creamy and crack-free cheesecake layer in your lemon cheesecake cake, it’s crucial to bake at a lower temperature. Always preheat the oven to 300°F and bake in a water bath; this gentle heat helps maintain moisture. After baking, let your cheesecake cool gradually in the oven with the door ajar for 30 minutes. This practice will minimize the chances of cracking. For a delightful flavor, use full-fat cream cheese and make sure it's softened to room temperature before mixing.
Tips for Cake Texture and Flavor
For light, moist cake layers, stick to using cake flour and remember not to overmix after adding your wet and dry ingredients—just combine until smooth. Incorporating fresh lemon juice and zest elevates the cake's flavor; consider adjusting the amount based on your taste preferences. Keep your butter at a slightly cooler temperature to create a fluffier texture while whipping. Lastly, if your frosting becomes too soft, refrigerate it briefly to make it easier to work with!
For more baking tips, visit King Arthur Baking for expert advice and tutorials.
Serving Suggestions for Lemon Cheesecake Cake
Perfect Pairings with Your Lemon Cheesecake Cake
Elevate your lemon cheesecake cake experience with some delightful pairings! A cup of fragrant herbal tea, like chamomile or mint, complements the cake's bright flavors beautifully. If you prefer something fizzy, try serving it with sparkling water infused with citrus slices for a refreshing twist. For a more decadent touch, consider adding a scoop of vanilla ice cream or a dollop of whipped cream on the side. You may also enjoy a tangy fruit compote or a berry sauce drizzled over your cake to enhance its irresistible lemony goodness.
Presentation Ideas
Presentation matters! Make your lemon cheesecake cake shine by garnishing it with fresh lemon zest or edible flowers for a pop of color. A simple dusting of powdered sugar just before serving adds an elegant touch. Placing the cake on a decorative cake stand can also create a stunning centerpiece for any gathering. For a fun twist, consider slicing the cake into individual squares and serving them on a colorful platter, accompanied by fresh berries for a vibrant display.
Need more ideas? Explore these creative dessert presentations to inspire your cake styling!
Time Breakdown for Lemon Cheesecake Cake
When planning to make this delightful lemon cheesecake cake, it's helpful to know how much time you’ll need. Here’s a quick breakdown:
Preparation Time
Approximately 30-40 minutes will get your ingredients ready and the baking pans prepped.
Baking Time
The total baking time is around 1 hour. This includes 45 minutes for the cheesecake layer and 20-24 minutes for the cake layers.
Total Time
In total, expect to spend about 3-4 hours from start to finish, allowing for cooling and chilling times. If you prefer to refrigerate the cheesecake overnight for the best flavor, plan on some extra time!
For more tips on baking and timing, check out this baking guide for enhanced results. Your lemon cheesecake cake will be well worth the effort!
Nutritional Facts for Lemon Cheesecake Cake
If you’re considering indulging in this delightful Lemon Cheesecake Cake, you might be curious about its nutritional content. Understanding the calories and sugar can help you enjoy this treat mindfully. Here’s a quick overview:
Calories
A typical slice of lemon cheesecake cake contains approximately 350 calories, making it a rich and satisfying dessert option.
Protein
Each slice offers about 5 grams of protein, thanks to the cream cheese and eggs used in the cheesecake layer.
Sugar
With around 30 grams of sugar per slice, this cake definitely leans toward the sweeter side—perfect for satisfying your sweet tooth!
For more information on the nutritional breakdown of ingredients, you can check out the USDA FoodData Central for deeper insights. Remember, enjoy your cake in moderation, and savor every bite!
FAQs about Lemon Cheesecake Cake
How can I prevent my cheesecake from cracking?
To keep your lemon cheesecake cake looking beautiful, use a water bath while baking your cheesecake layer. This method helps maintain a moist environment. Additionally, once you turn off the oven, let the cake sit with the door slightly ajar for about 30 minutes to cool gradually, reducing the chances of cracks.
What's the best way to store leftover Lemon Cheesecake Cake?
If you find yourself with leftovers (though unlikely!), store your lemon cheesecake cake in an airtight container in the refrigerator. It’s best enjoyed within 3–5 days. You can also wrap slices tightly in plastic wrap and freeze for up to a month. Just be sure to let it thaw in the fridge before enjoying again!
Can I make the cheesecake layer in advance?
Absolutely! You can prepare the cheesecake layer a day or two in advance. Just make sure to let it cool completely before wrapping it tightly in plastic wrap and refrigerating it. This not only saves time but allows the flavors to deepen too!
For more tips on cheesecake techniques, check out these pro baking tips.
Conclusion on Lemon Cheesecake Cake
Why You Should Make Lemon Cheesecake Cake Today!
If you're looking to impress your friends or simply indulge yourself, the lemon cheesecake cake is the perfect choice. Its delightful layers of creamy cheesecake and zesty lemon cake create a harmonious balance of flavors. Plus, sharing a slice is an instant mood booster—who wouldn’t smile at such a treat? Don't wait; embark on your baking adventure today!
Lemon Cheesecake Cake
Equipment
- 9-inch springform pan
- mixing bowl
- Mixer
- measuring cups
- measuring spoons
- offset spatula
- piping bag
Ingredients
Cheesecake Layer
- 2 packages Cream Cheese Use full fat cream cheese.
- 1 cup sugar (200g)
- ¼ teaspoon salt
- 3 eggs room temperature
- 3 tablespoon All Purpose Flour (23g)
- ¾ cup Sour Cream (182g)
- 1 teaspoon Lemon Extract
Lemon Cake Layers
- 1 ½ sticks unsalted butter softened (170g)
- 2 cups sugar (400g)
- 3 eggs
- 3 cups cake flour (342g)
- 2 teaspoon baking powder (8g)
- ½ teaspoon baking soda (3g)
- ½ teaspoon salt (3g)
- 1 ¼ cups buttermilk (296g)
- ¼ cup lemon juice (57g)
- ¼ cup vegetable oil (54g)
- 1 tablespoon Lemon Extract (10g)
- Zest of two lemons
Lemon Cream Cheese Frosting
- 2 sticks unsalted butter slightly softened but still cool to the touch (226g)
- 2 packages Cream Cheese Use full fat cream cheese.
- 1 teaspoon lemon extract (4g)
- 1 teaspoon lemon zest optional, approx. 1 ½ teaspoon (3g)
- 6 to 6 ½ cups powdered sugar (690g - 747g)
Instructions
Cheesecake Layer
- Place a 9x13 (or similar size) pan filled with one inch of water on a rack in the bottom ⅔ of the oven.
- Preheat oven to 300 degrees F.
- Line the bottom of a 9 inch springform pan with a circle of parchment paper.
- In a mixing bowl, mix softened cream cheese until smooth.
- Mixing at low speed, add sugar, salt, flour.
- Add lemon extract and sour cream. Mix at low speed until smooth and incorporated. Add eggs one at a time. Mix until well combined.
- Pour the cheesecake batter into the springform pan lined with parchment and place on a rack just above the pan of water.
- Bake for 45 minutes. The cheesecake should be set at this point- it may jiggle slightly.
- Turn off the oven and leave cheesecake inside for 30 more minutes with the oven door slightly open.
- Allow the cheesecake to cool on the countertop, then place foil on the pan and chill in the freezer for 2-3 hours.
Lemon Cake Layers
- Preheat the oven to 350 degrees, grease and flour two 9×2 inch round pans.
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, and zest for 30 seconds. Set aside.
- In another bowl, add the buttermilk, oil and lemon extract and lemon juice. Set aside.
- In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears.
- Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid).
- Divide batter between the two prepared 9 inch cake pans.
- Bake at 350 degrees for 20-24 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached.
- Let cool 10 minutes and turn out.
Lemon Cream Cheese Frosting
- Cut butter into ½ inch slices and add to the bowl of your mixer, beat until smooth.
- Cut the cream cheese into pieces and add to the butter, beating until blended.
- Add the lemon extract. (Lemon zest is optional).
- Gradually add powdered sugar and beat until well blended.
Assemble the Cake
- Place the first lemon cake layer on the cake plate or pedestal. Spread with a thin layer of frosting.
- Run a thin knife between the cake and side of the cake pan to help prevent sticking.
- Release the sides of the springform pan.
- Place the cheesecake upside down onto the first cake layer and remove the bottom of the cake pan.
- Spread the cheesecake layer with a thin layer of frosting. Top with the top lemon cake layer.
- Frost the cake as usual. If at any time the frosting becomes too soft, just pop it in the freezer for 15 minutes to firm things up.
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