This show-stopping dessert is a hybrid of two classics: a rich, creamy cheesecake nestled between two layers of soft and moist lemon cake. It’s a perfect balance of tangy and sweet.
Yields: 8-10 servings
Prep time: 1 hour
Baking & Cooling time: 5+ hours (includes chilling)
Total time: 6+ hours (highly recommend making the cheesecake a day ahead)
1 cup (200g) granulated sugar
¼ teaspoon salt
3 large eggs, room temperature
⅔ cup (160g) sour cream, room temperature
1 teaspoon vanilla extract
For the Lemon Cake Layers:
2 ½ cups (315g) all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
¾ cup (170g) unsalted butter, room temperature
1 ½ cups (300g) granulated sugar
3 large eggs, room temperature
¼ cup (60ml) vegetable or canola oil
1 tablespoon lemon zest (from about 2 lemons)
1 teaspoon vanilla extract
½ cup (120ml) fresh lemon juice (from about 3-4 lemons)
For the Lemon Cream Cheese Frosting:
1 (8 oz) block full-fat cream cheese, softened (226g)
½ cup (115g) unsalted butter, softened
4 cups (480g) powdered sugar, sifted
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
Pinch of salt
*Quick Buttermilk Substitute: No buttermilk? Add 1 tablespoon of white vinegar or lemon juice to a 1-cup measuring cup. Fill the rest with whole milk until it reaches the 1-cup line. Stir and let sit for 5-10 minutes until it curdles.
Instructions:
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