RICH MOIST LEMON CHEESECAKE CAKE

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RICH MOIST LEMON CHEESECAKE CAKE

INTRODUCTION

The Lemon Cheesecake Cake is the ultimate marriage of two iconic desserts: classic cheesecake and soft lemon cake. Born from the desire to create a dessert that combines creamy richness with bright citrus flavor, this cake is both indulgent and refreshing. Imagine a smooth, tangy cheesecake sandwiched between two fluffy lemon cake layers, all smothered in a velvety lemon cream cheese frosting. It’s sunshine on a plate—every bite bursts with vibrant lemon flavor and a silky melt-in-your-mouth finish.

INGREDIENTS

For the Lemon Cheesecake Layer:

  • 2 packages (8 oz each) cream cheese, softened
  • 2/3 cup granulated sugar
  • 1/4 cup sour cream
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp all-purpose flour
  • Zest of 1 large lemon

For the Lemon Cake Layers:

  • 2½ cups all-purpose flour
  • 2½ tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tbsp lemon zest (about 2 lemons)
  • ¼ cup lemon juice (freshly squeezed)
  • 1 tsp vanilla extract
  • 1 cup whole milk or buttermilk (room temperature)

For the Lemon Cream Cheese Frosting:

  • 1½ packages (12 oz) cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tbsp lemon zest
  • 2–3 tbsp lemon juice (adjust to taste)
  • Pinch of salt

INSTRUCTIONS

Make the Cheesecake Layer (Bake first!):**

  1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment and lightly grease it.
  2. In a bowl, beat cream cheese until smooth. Add sugar and beat again.
  3. Add sour cream, lemon zest, and vanilla; mix until smooth.
  4. Beat in eggs one at a time. Add flour and stir just until combined.
  5. Pour into prepared pan and bake for 40–45 minutes, or until the center is just set.
  6. Cool completely in the pan. Wrap in plastic and freeze or refrigerate until ready to assemble.

Make the Lemon Cake Layers:**

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a large mixing bowl, beat butter and sugar until light and fluffy (about 3–5 mins).
  4. Add eggs one at a time, beating well after each.
  5. Mix in lemon zest, lemon juice, and vanilla.
  6. Add dry ingredients in three additions, alternating with milk in two additions (start and end with flour).
  7. Divide evenly between prepared pans.
  8. Bake for 25–30 minutes or until a toothpick comes out clean.
  9. Cool completely before assembling.

Make the Lemon Cream Cheese Frosting:**

  1. Beat cream cheese and butter together until smooth.
  2. Gradually add powdered sugar.
  3. Add lemon zest, lemon juice, and a pinch of salt. Beat until light and fluffy.
  4. Chill if too soft before frosting.

Assemble the Cake:**

  1. Place one lemon cake layer on a serving plate.
  2. Carefully place the cheesecake layer on top.
  3. Top with the second lemon cake layer.
  4. Frost the top and sides with lemon cream cheese frosting.
  5. Decorate with lemon slices, zest, or candied lemon peel if desired.

HISTORY

The idea of combining cheesecake with cake became trendy in the early 2000s when bakeries and home bakers sought to blend textures and flavors. The lemon variation adds a fresh twist to the now-iconic red velvet cheesecake cake popularized by The Cheesecake Factory.

BENEFITS

  • Flavorful & Fresh: Lemon is known to uplift mood and taste buds.
  • Texture Heaven: Fluffy cake, creamy cheesecake, and silky frosting in every bite.
  • High in Calcium & Protein (thanks to the cream cheese and eggs).
  • Crowd-Pleaser: Perfect for birthdays, holidays, baby showers, and bridal teas.

LOVERS’ TIPS

  • Wrap the cheesecake layer in plastic wrap and chill overnight for easy stacking.
  • Add a bit of lemon curd between layers for extra zing.
  • Refrigerate the assembled cake for at least 4 hours or overnight for the best texture.
  • Serve with a berry compote on the side for contrast.

NUTRITION (Per Slice, based on 12 slices)

  • Calories: 580
  • Fat: 32g
  • Carbs: 68g
  • Sugar: 48g
  • Protein: 8g
  • Calcium: 15% RDA
    (Estimate. Varies by portion and ingredients.)

CONCLUSION

This Rich & Moist Lemon Cheesecake Cake is not just dessert—it’s a showstopper. A zesty, creamy, dreamy union of lemon cake and cheesecake that’s both elegant and comforting. Whether you’re baking to impress or simply treating yourself, this cake is a citrusy celebration worth every bite.

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