Description
A delightful cake that combines a silky cheesecake and a soft lemon cake, perfect for spring and special occasions.
Ingredients
Scale
- 8 oz Full-Fat Brick Cream Cheese (softened)
- 1 cup Granulated Sugar
- 1 tsp Salt
- 1 cup All-Purpose Flour
- 1/2 cup Sour Cream
- 1 tsp Lemon Extract (or lemon zest)
- 3 Large Eggs (room temperature)
- 2 cups Cake Flour
- 1 tbsp Baking Powder
- 1 tsp Baking Soda
- 1/2 cup Vegetable Oil (or melted butter)
- 1 cup Buttermilk (or milk with lemon juice)
- 1/4 cup Lemon Juice & Zest (fresh)
- 2 cups Powdered Sugar (add gradually)
- 1 cup Fresh Berries (for garnish)
- 1 cup Whipped Cream or Vanilla Ice Cream (optional)
Instructions
- Preheat oven to 325°F (160°C). Grease a 7- or 8-inch springform pan and line the bottom with parchment.
- Beat the softened cream cheese with 1/2 cup granulated sugar and 1/4 tsp salt until smooth.
- Add 1/2 cup sour cream, 1 tsp lemon extract (or 1 tsp zest), and 1 beaten egg. Mix until smooth and do not overbeat.
- Stir in 1/2 cup all-purpose flour to help set the cheesecake. Mix just until combined.
- Pour the cheesecake batter into the pan and smooth the top. Bake 30–35 minutes, until the center is almost set. It should wobble slightly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 30 minutes. Then move to a wire rack and chill in the fridge for at least 2 hours.
- Preheat oven to 350°F (175°C). Grease two 8- or 9-inch round cake pans and line with parchment.
- In a bowl, whisk 2 cups cake flour, 1 tbsp baking powder, 1 tsp baking soda, and 1/2 tsp salt.
- In a large bowl, mix 1/2 cup vegetable oil and 1 cup granulated sugar until smooth. Add 2 beaten eggs (reserve one egg for another use), 1 cup buttermilk, 1/4 cup lemon juice, and the lemon zest. Stir to combine.
- Add the dry mix to the wet mix in two parts, stirring until just combined. Do not overmix.
- Divide batter between the pans and bake 22–28 minutes, until a toothpick comes out clean. Cool 10 minutes in pans, then move to racks to cool fully.
- If your cheesecake is thicker than the cake layers, trim the top of the cheesecake or level the cake layers so they match in height.
- Place one cake layer on a serving plate. Spread a thin layer of whipped cream or frosting if you like.
- Gently place the chilled cheesecake on top of the first cake layer. Add the second cake layer on top. Press lightly to set.
- Frost the top and sides with whipped cream or dust with powdered sugar. Add fresh berries and lemon zest for garnish. Chill for 30 minutes to set before slicing.
Notes
For clean cuts, slice with a sharp knife dipped in hot water and wiped dry. Store covered in the fridge for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 260mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg