Lemon Cheesecake Layer Cake with Cream Cheese Frosting

Lemon Cheesecake Layer Cake with Cream Cheese Frosting

Ingredients

For the Cheesecake Layer

• 2 packages (16 oz / 453g total) full-fat cream cheese, softened
• 1 cup (200g) granulated sugar
• ¼ teaspoon salt
• 3 large eggs, room temperature
• 3 tablespoons (23g) all-purpose flour
• ¾ cup (182g) sour cream
• 1 teaspoon lemon extract

For the Lemon Cake Layers

• 1½ sticks (170g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 3 large eggs
• 3 cups (342g) cake flour, spooned and leveled
• 2 teaspoons (8g) baking powder
• ½ teaspoon (3g) baking soda
• ½ teaspoon (3g) salt
• 1¼ cups (296g) buttermilk
• ¼ cup (57g) fresh lemon juice
• ¼ cup (54g) vegetable oil
• 1 tablespoon (10g) lemon extract
• Zest of 2 lemons

For the Lemon Cream Cheese Frosting

• 2 sticks (226g) unsalted butter, slightly softened
• 2 packages (16 oz / 453g total) full-fat cream cheese, slightly softened
• 1 teaspoon lemon extract
• Zest of 1 lemon (optional)
• Yellow gel food coloring (optional)
• 6 to 6½ cups (690–747g) powdered sugar, or as needed for consistency

Instructions

Prepare the Cheesecake Layer

1. Preheat oven to 300°F (150°C). Place a pan of hot water on the lower rack to create a water bath.
2. Line a 9-inch springform pan with parchment paper.
3. Beat the cream cheese until smooth. Add sugar, salt, and flour, mixing on low speed.
4. Blend in sour cream and lemon extract.
5. Add eggs one at a time, mixing gently after each addition to avoid incorporating excess air.
6. Pour the cheesecake batter into the pan and set it on the rack above the water bath.
7. Bake for 45 minutes, or until the center is set but still slightly wobbly.
8. Turn off the oven, crack the door open, and let the cheesecake rest inside for 30 minutes.
9. Remove, cool to room temperature, then chill for 2–3 hours in the freezer or refrigerate for 5–6 hours (or overnight).

Make the Lemon Cake Layers

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
3. In another bowl, combine buttermilk, lemon juice, vegetable oil, and lemon extract.
4. In a large mixing bowl, cream the butter until smooth. Add sugar and beat until light and fluffy.
5. Beat in the eggs, one at a time, mixing well after each addition.
6. Alternate adding the dry ingredients and liquid mixture, beginning and ending with the dry ingredients.
7. Divide batter evenly between pans.
8. Bake for 20–24 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.

Prepare the Frosting

1. Beat butter until smooth and creamy. Add cream cheese and mix until fully combined.
2. Add lemon extract and zest (if using).
3. Gradually mix in powdered sugar until the frosting is thick, fluffy, and spreadable.
4. Tint with yellow gel food coloring if desired. Keep chilled until ready to use.

Assemble the Cake

1. Place one lemon cake layer on a cake board or serving plate. Spread a thin layer of frosting on top.
2. Carefully release the chilled cheesecake from the springform pan, invert it over the cake layer, and remove the parchment paper.
3. Spread a generous layer of frosting over the cheesecake.
4. Place the second lemon cake layer on top. Trim if needed for even stacking.
5. Frost the entire cake with the remaining lemon cream cheese frosting.
6. Chill the finished cake for at least 30 minutes before slicing and serving.

Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes
Total Time: About 6 hours (including chilling)