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–+ servings

Lemon Cheesecake Stuffed Cake

Spring is bursting with flavor, thanks to this heavenly Lemon Cheesecake Stuffed Cake! Featuring two layers of delectable lemon buttermilk cake and a zesty cheesecake layer in the center, all enveloped in creamy cream cheese frosting. A tantalizing citrusy treat that will make your taste buds smile!
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Prep Time 1 hour
Cook Time 1 hour 20 minutes
Chilling Time 4 hours
Total Time 6 hours 20 minutes
Course Dessert
Cuisine American
Servings 12 people

Ingredients
  

Lemon Cheesecake

  • 2 8 oz blocks cream cheese (softened slightly)
  • 1 cup sugar
  • 1/4 tsp salt
  • 3 eggs (room temperature)
  • 3 tbsp all purpose flour
  • 3/4 cup sour cream (room temperature)
  • 1 tsp lemon extract

Lemon Cake Layers

  • 1 1/2 sticks butter (softened)
  • 2 cups sugar
  • 3 eggs
  • 3 cups cake flour (spooned into measuring cup and leveled off)
  • 2 tsps baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups buttermilk (room temperatre)
  • 1/4 cup fresh lemon juice
  • 1/4 cup vegetable oil
  • 1 tbsp lemon extract
  • zest of two lemons

Lemon Cream Cheese Frosting

  • 2 sticks butter (slightly softened to room temperature)
  • 2 8 oz blocks cream cheese (slightly softened to room temperature)
  • 1 tsp lemon extract
  • 6 - 6 1/2 cups powdered sugar
  • zest from one lemon (optional)
  • 3-6 drops yellow food coloring (optional)

Instructions
 

Lemon Cheesecake

  • Place a 9x13 pan filled with one inch of water on the bottom rack of the oven. (Just under the rack where your cheesecake will bake.)
  • Preheat oven to 300 degrees F
  • Line the bottom of a 9 inch spring form pan with a circle of parchment paper.
  • In the bowl of your stand mixer fitted with a paddle attachment, mix softened cream cheese until smooth.
  • Mixing at low speed, add sugar, salt, flour.
  • Add lemon extract and sour cream. Mix at low speed until smooth and incorporated.
  • Add eggs one at a time. Mix until well combined.
  • Pour the cheesecake batter into springform pan lined with parchment and place in the oven on the rack just above the pan of water.
  • Bake for 45 minutes. The cheesecake should be set at this point- it may jiggle slightly.
  • Turn off the oven and leave cheesecake inside for 30 more minutes with the oven door slightly open. (This helps the cake to cool without cracking.)
  • Allow the cheesecake to cool on the countertop for another 30 minutes.
  • Place foil on the pan and chill in the freezer for 2-3 hours. If you are not in a hurry, you can refrigerate the cake for 5-6 hours or overnight.

Lemon Layer Cakes

  • Preheat the oven to 350 degrees.
  • Grease and flour two 9×2 inch round pans.
  • In a medium bowl, whisk the flour, baking powder, baking soda, salt, and zest for 30 seconds. Set aside.
  • In a large measuring cup, combine the buttermilk, oil, lemon extract and lemon juice.  Set aside.
  • In the bowl of your stand mixer, add the butter and mix at medium speed until smooth.
  • Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy.
  • Add the eggs one at a time mixing until the yellow of the yolk is incorporated.
  • Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid).
  • Do not overmix the batter and keep the mixer speed set to 1 or 2.
  • Divide batter between the two prepared 9 inch cake pans.
  • Bake for 20-24 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached.
  • Place the cakes on a wire rack to cool for 10 minutes.
  • Turn cakes out onto a wire rack to continue cooling.

Lemon Creem Cheese Frosting

  • Cut butter into ½ inch slices and add to the bowl of your mixer, beat until smooth.
  • Cut the cream cheese into pieces and add to the butter, beating until blended.
  • Add the lemon extract. (If adding the optional lemon zest, do so now).
  • Gradually add powdered sugar and beat until well blended.
  • This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly and remix. Do not microwave to soften.

How to assemble a Lemon Cheesecake Stuffed Cake

  • Place the first lemon cake layer on the cake plate or pedestal.
  • Spread with a thin layer of frosting.
  • Run a thin knife (heated with hot water) between the cake and side of the cake pan to help prevent sticking.
  • Release the sides of the springform pan.
  • Place the cheesecake upside down onto the first cake layer and remove the bottom of the cake pan. If it sticks at all, use a thin, hot knife to slide between the pan and the cake to release.
  • Remove the parchment and spread a thin layer of frosting on the cheesecake layer. Top with the second lemon cake layer.
  • Frost the cake as usual. If at any time the frosting becomes too soft, or the layers slide, put it in the freezer for 15 minutes to firm things up. (You can refrigerate the bowl of frosting as needed.)
Keyword cake, cheesecake, citrus dessert, lemon
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