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Rich & Moist Lemon Cheesecake Cake

Rich & Moist Lemon Cheesecake Cake

  • Author: Savannah
  • Total Time: 1 hour 15 minutes
  • Yield: 8-10 servings 1x
  • Diet: Vegetarian

Description

This Rich & Moist Lemon Cheesecake Cake is an irresistibly luscious dessert that combines a creamy, tangy cheesecake layer with a bright, zesty lemon cake base. Perfectly balanced with fresh lemon juice and zest, it offers moist, tender crumb texture with a smooth, creamy topping. Ideal for celebrations or casual treats, this cake is easy to prepare and promises a crowd-pleasing experience in every bite.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 tablespoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • Zest of 2 fresh lemons

Cheesecake Layer

  • 16 oz (450g) cream cheese, softened
  • 1/3 cup sugar
  • 1 tablespoon fresh lemon juice

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and grease your cake pan. Sift together the all-purpose flour and baking powder to ensure no lumps. Zest and juice fresh lemons for the bright lemon flavor needed in both cake and cheesecake layers.
  2. Make the Lemon Cake Batter: Cream the softened butter with sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in lemon zest and vanilla extract. Gradually fold in the sifted dry ingredients and sour cream until just combined, ensuring a moist and tender batter.
  3. Prepare the Cheesecake Layer: Beat the softened cream cheese with sugar and lemon juice until smooth and creamy, free of lumps. This mixture forms the tangy, luscious cheesecake topping that perfectly complements the lemon cake base.
  4. Assemble the Cake: Pour half of the lemon cake batter into the prepared pan. Gently spread the cheesecake layer evenly over this batter. Finally, layer the remaining lemon cake batter on top, smoothing it out carefully to create a layered sandwich of flavors and textures.
  5. Bake and Cool: Bake the cake at 350°F (175°C) until a toothpick inserted into the cake portion (avoiding the cheesecake layer) comes out clean, approximately 50-60 minutes. Allow the cake to cool completely in the pan to set the textures before slicing and serving.

Notes

  • Ensure all ingredients like butter, eggs, and cream cheese are at room temperature for easier mixing and a smoother batter.
  • Use fresh lemon juice and zest for the best, brightest citrus flavor—avoid bottled lemon juice if possible.
  • Fold dry ingredients gently into wet ingredients to avoid overmixing and keep the cake light and tender.
  • Allow the cake to cool fully before wrapping or storing to prevent moisture buildup and sogginess.
  • Beat the cream cheese well to avoid lumps and achieve a silky, smooth cheesecake layer.
  • Use a sharp knife dipped in hot water and wiped dry between cuts for clean, neat slices.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/10 of cake)
  • Calories: 350 kcal
  • Sugar: 28 g
  • Sodium: 220 mg
  • Fat: 22 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 90 mg

Keywords: lemon cheesecake cake, lemon dessert, creamy cheesecake, moist lemon cake, tangy lemon cake, easy lemon cake recipe, lemon dessert for parties

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Find it online: https://easycookvibes.com/rich-moist-lemon-cheesecake-cake/