Lemon Cheesecake Cake 🍋🍰✨

A luscious combination of creamy lemon cheesecake, fluffy lemon buttermilk cake, and tangy cream cheese frosting. Perfect for celebrations or whenever you want a show-stopping dessert!

Ingredients

For the Lemon Cheesecake Layer

• 2 packages full-fat cream cheese, softened
• 1 cup (200g) granulated sugar
• ¼ tsp salt
• 3 large eggs, at room temperature
• 3 tbsp all-purpose flour
• ¾ cup (182g) sour cream
• 1 tsp lemon extract

For the Lemon Buttermilk Cake Layers

• 3 cups (342g) cake flour
• 2 tsp (8g) baking powder
• ½ tsp (3g) baking soda
• ½ tsp (3g) salt
• Zest of 2 lemons
• 1½ sticks unsalted butter, softened
• 2 cups granulated sugar
• 3 large eggs, at room temperature
• 1¼ cups (296g) buttermilk
• ¼ cup (57g) fresh lemon juice
• ¼ cup vegetable oil
• 1 tbsp lemon extract

For the Lemon Cream Cheese Frosting

• 2 sticks unsalted butter, slightly softened but cool
• 2 packages full-fat cream cheese, softened
• 6–6½ cups confectioners’ sugar, sifted
• 1 tsp (4g) lemon extract
• Zest of 1 lemon (optional)
• Yellow gel food coloring (optional)

Instructions

Step 1: Prepare the Cheesecake Layer

1. Preheat oven to 300°F (150°C). Place a 9×13-inch pan filled with 1 inch of water on the lowest rack.
2. Line bottom of a 9-inch springform pan with parchment paper.
3. Beat cream cheese until smooth. Add sugar, salt, and flour; mix until combined.
4. Add sour cream and lemon extract. Mix until smooth. Add eggs one at a time, mixing just until incorporated.
5. Pour batter into pan. Place above water bath. Bake 45 minutes until set but slightly jiggly.
6. Turn oven off, crack door, and cool inside for 30 minutes. Chill cheesecake until firm (2–3 hours in freezer or 5–6 hours in fridge).

Step 2: Bake the Lemon Cake Layers

1. Preheat oven to 350°F (175°C). Grease, flour, and line two 9-inch round pans.
2. Whisk flour, baking powder, baking soda, salt, and lemon zest in a bowl.
3. Combine buttermilk, lemon juice, oil, and lemon extract in a jug.
4. Cream butter and sugar until light and fluffy (3–5 minutes). Beat in eggs one at a time.
5. Alternate adding dry and wet ingredients, beginning and ending with dry. Mix until smooth.
6. Divide batter between pans. Bake 20–24 minutes until toothpick comes out clean. Cool completely.

Step 3: Make Frosting & Assemble

1. Beat butter and cream cheese until smooth. Add lemon extract and zest. Gradually beat in confectioners’ sugar until spreadable.
2. Place one cake layer on serving plate. Spread thin frosting layer.
3. Carefully invert chilled cheesecake onto cake layer. Peel off parchment. Frost lightly.
4. Top with second cake layer. Apply crumb coat and chill 15 minutes.
5. Frost thickly and evenly. Decorate with piped borders