Description
Luscious Lemon Cheesecake Cake
This Luscious Lemon Cheesecake Cake combines the creamy richness of cheesecake with the light, fluffy texture of a lemon cake. It’s a delightful dessert with a tangy lemon flavor and a creamy filling that will brighten up any occasion!
Ingredients:
For the Lemon Cake:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1/2 cup milk
2 large eggs
2 teaspoons baking powder
Zest of 1 lemon
2 tablespoons lemon juice
1 teaspoon vanilla extract
For the Cheesecake Filling:
2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
1/2 cup sour cream
1 large egg
1 teaspoon vanilla extract
For the Lemon Glaze (Optional):
1 cup powdered sugar
2 tablespoons lemon juice
1–2 tablespoons milk (as needed for consistency)
Instructions:
Prepare the Lemon Cake:
Preheat the oven to 350°F (180°C). Grease and flour an 8-inch round cake pan. In a bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest, and lemon juice.
In another bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until well combined. Pour the batter into the prepared pan.
Prepare the Cheesecake Filling:
In a separate bowl, beat the cream cheese until smooth. Add the granulated sugar and mix until creamy. Blend in the sour cream, egg, and vanilla extract until well combined.
Spoon the cheesecake filling over the lemon cake batter in the pan. Use a knife or skewer to gently swirl the cheesecake filling into the lemon batter.
Bake the Cake:
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
Prepare the Lemon Glaze (Optional):
In a small bowl, whisk together the powdered sugar, lemon juice, and enough milk to reach the desired consistency. Drizzle over the cooled cake.
Serve:
Slice and enjoy the rich, tangy flavors of this lemon cheesecake cake!
Enjoy this delightful dessert at your next gathering!
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Step-by-Step Guide
Follow these detailed steps for a perfect layered dessert. First, ensure all ingredients are at room temperature for smooth mixing. For the cake, cream the butter and sugar for a full 3-4 minutes until pale and fluffy. This incorporates air for a lighter crumb. Add eggs one at a time, beating well after each. When alternating dry ingredients and milk, begin and end with the flour mixture to prevent curdling. For the cheesecake layer, beat the cream cheese until completely smooth before adding other ingredients to avoid lumps. When swirling, use a figure-eight motion with a knife, but only go halfway down to maintain distinct layers. Bake until the center is just set with a slight jiggle.
Serving Suggestions
This cake is versatile for any event. For a simple finish, dust with powdered sugar instead of the glaze. Garnish slices with fresh berries, a dollop of whipped cream, or a twist of candied lemon peel. It pairs wonderfully with a cup of Earl Grey tea or a glass of sparkling Moscato. For a summer party, serve it chilled alongside a berry compote.
How-to Summary
This dessert merges two classics: a moist lemon cake and a creamy cheesecake layer. The process involves making a standard cake batter, preparing a simple no-crust cheesecake filling, swirling them together in one pan, and baking until set. An optional tangy lemon glaze adds the final touch of sweetness and citrus flair.
Frequently Asked Questions
Can I make this cake ahead of time? Absolutely. This cake actually benefits from being made a day ahead. Cool completely, then cover and refrigerate. The flavors meld and the texture firms up, making it easier to slice cleanly.
Can I use bottled lemon juice? For the best bright flavor, fresh lemon juice and zest are highly recommended. Bottled juice can be used in a pinch, but the zest is non-negotiable for that potent citrus aroma.
Why did my cheesecake layer sink or crack? Overmixing the cheesecake filling after adding the egg can incorporate too much air, causing it to rise and fall dramatically. Mix just until combined. A slight crack is normal for this swirled style and will be covered by glaze.
How do I know when it’s done baking? The edges should be lightly golden and set. The center should have a slight wobble (not a liquid jiggle) when you gently shake the pan. A toothpick inserted should come out with moist crumbs, not wet batter.
Can I use a different pan size? Yes, but adjustments are needed. For a 9-inch pan, reduce baking time by 5-10 minutes. For a springform pan, you may need to extend the time slightly. Always rely on the visual and toothpick tests for doneness.
Common Mistakes to Avoid
- Using cold ingredients: This leads to a lumpy cheesecake filling and a dense cake.
- Over-swirling: Swirling too vigorously blends the layers into a muddled mess instead of creating a marbled effect.
- Overbaking: This is the primary cause of dryness. Remove the cake as soon as the center is set.
- Not properly preparing the pan: Ensure you grease and flour the pan to prevent the cake from sticking.
- Adding the glaze to a warm cake: The glaze will melt and soak in. Wait until the cake is completely cool.
Conclusion
This Luscious Lemon Cheesecake Cake is a stunning, crowd-pleasing dessert that masterfully balances tangy and sweet, rich and light. By following the detailed guide and avoiding common pitfalls, you can confidently create this impressive treat. Its make-ahead convenience and elegant presentation make it perfect for celebrations or a special weekend indulgence. Slice, serve, and savor the delicious fusion of two beloved classics.