Here’s a delicious Tangy Lemon Cheesecake Layer Cake recipe that combines the creamy richness of cheesecake with the bright, zesty flavor of lemon in a layered cake form. Perfect for special occasions or when you’re craving a show-stopping dessert!
Tangy Lemon Cheesecake Layer Cake
Servings: 12-16
Prep Time: 1 hour (+ chilling)
Bake Time: 45-50 minutes
Ingredients:
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- ⅔ cup (135g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ⅓ cup (80g) sour cream
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
For the Lemon Cake Layers:
- 2 ½ cups (315g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cups (300g) granulated sugar
- ¾ cup (170g) unsalted butter, softened
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup (240ml) buttermilk
- ¼ cup (60ml) fresh lemon juice
- 2 tbsp lemon zest
For the Lemon Cream Cheese Frosting:
- 12 oz (340g) cream cheese, softened
- ¾ cup (170g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 tbsp lemon zest
Optional Garnish:
- Lemon slices
- Extra lemon zest
- White chocolate curls
Instructions:
1. Bake the Cheesecake Layer:
- Preheat oven to 325°F (160°C). Line a 7-inch or 8-inch springform pan with parchment paper and grease the sides.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, then mix in vanilla, sour cream, lemon zest, and juice.
- Pour into the pan and bake for 35-40 minutes until set but slightly jiggly in the center.
- Cool completely, then chill in the freezer for 1-2 hours (to make layering easier).
2. Bake the Lemon Cake Layers:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- Whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla, lemon zest, and juice.
- Alternate adding the dry ingredients and buttermilk, mixing until just combined.
- Divide batter between the pans and bake for 22-25 minutes until a toothpick comes out clean. Cool completely.
3. Make the Frosting:
- Beat cream cheese and butter until smooth. Gradually add powdered sugar, then lemon juice, vanilla, and zest. Whip until fluffy.
4. Assemble the Cake:
- Place one cake layer on a plate. Spread a thin layer of frosting.
- Remove the chilled cheesecake from the pan and place it on top.
- Add the second cake layer and frost the entire cake.
- Decorate with lemon slices, zest, or white chocolate curls.
5. Chill & Serve:
- Refrigerate for at least 2 hours before slicing for clean layers.
Enjoy your Tangy Lemon Cheesecake Layer Cake—creamy, zesty, and utterly irresistible!
Would you like any modifications, like a gluten-free or no-bake version?
