Rich & Moist Lemon Cheesecake Cake: A Zesty, Decadent Delight
If you crave a dessert that perfectly balances tangy citrus with creamy indulgence, look no further than this Rich & Moist Lemon Cheesecake Cake. Combining the best of two worlds—a luscious cheesecake layer nestled between moist lemon cake—this showstopper dessert is guaranteed to impress at any gathering.
With its bright lemon flavor and silky cheesecake texture, it’s the perfect treat for springtime celebrations, summer parties, or anytime you want to brighten your dessert table with a burst of sunshine.
Why You’ll Love This Lemon Cheesecake Cake
Moist, tender lemon cake layers that melt in your mouth
Creamy cheesecake filling with just the right tang
A beautiful two-in-one dessert that looks as good as it tastes
Great for birthdays, holidays, or special occasions
Easily made ahead and stored—delicious even the next day
Ingredients Overview
Lemon Cake
2½ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1½ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup milk
Zest of 2 lemons
⅓ cup fresh lemon juice
Cheesecake Filling
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
How to Make Lemon Cheesecake Cake: Step-by-Step
1. Prepare the Oven and Pans
Preheat your oven to 325°F (163°C). Grease and flour two 9-inch round cake pans.
2. Make the Lemon Cake Batter
In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla, lemon zest, and lemon juice. Alternate adding flour mixture and milk, beginning and ending with flour. Mix just until combined.
3. Prepare the Cheesecake Filling
Beat cream cheese and sugar in a bowl until smooth. Add eggs one at a time, beating well after each addition. Mix in flour, lemon juice, and vanilla until smooth.
4. Assemble the Cake
Pour half of the lemon cake batter into the prepared pans, dividing evenly. Carefully spoon the cheesecake filling over one of the cake layers, then pour the remaining cake batter on top to cover the filling.
5. Bake
Bake for 45-55 minutes, or until a toothpick inserted into the cake layers (not the cheesecake) comes out clean. The cheesecake layer should be set and the cake golden on top.
6. Cool and Serve
Let the cake cool completely in the pans on a wire rack before removing. Chill in the refrigerator for at least 2 hours for best texture and flavor. Decorate with lemon zest or a dusting of powdered sugar before serving.
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