This delightful cake combines the rich creaminess of cheesecake with the light, airy texture of a traditional lemon cake, creating an elegant dessert that’s perfect for any occasion.
Ingredients
Scale:
For the Lemon Cake:
2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup milk
3 large eggs
2 tablespoons lemon zest
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
For the Cheesecake Layer:
16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 tablespoon lemon zest
1 cup heavy cream
For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
¼ cup heavy cream
2 tablespoons lemon juice
1 tablespoon lemon zest
For Garnishing (optional):
Fresh lemon slices
Mint leaves
Additional lemon zest
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the milk, lemon zest, and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture until combined.
Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, mixing until well blended.
Stir in the vanilla extract, lemon juice, and lemon zest until fully incorporated.
In a separate bowl, whip the heavy cream until stiff peaks form and gently fold it into the cream cheese mixture.
Place one cake layer on a serving plate. Spread half of the cheesecake mixture on top, then place the second layer on top and spread the remaining cheesecake mixture over it.
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, lemon juice, and zest, beating until smooth.
Frost the top and sides of the cake with the lemon cream cheese frosting.
Garnish with fresh lemon slices and mint leaves if desired. Refrigerate for at least 2 hours before serving.
