My grandmother, bless her heart, always had a way of making even the simplest moments feel special. One memory that always brings a smile to my face is the way she’d hum in the kitchen while baking. The scent of citrus filled her home, and you knew something amazing was about to come out of the oven. I can almost smell the tangy lemon fragrance right now!
She wasn’t a fancy baker, but her desserts were always made with love, and that’s what made them so irresistible. She had a few signature recipes that everyone adored, and I’m excited to share a recipe with you today that reminds me of her warmth and joy. It is a version of something she might have made, the perfect tangy lemon cheesecake cake. I hope you love it as much as I do.
The sweet coconut cream pancakes she made every Sunday morning were also a family favorite, and I’ve tried to capture that same simple joy in every dessert I bake.
Why you’ll love this Tangy Lemon Cheesecake Cake
- It’s the perfect balance of sweet and tart, making it irresistible to lemon lovers.
- The creamy cheesecake layer adds a luxurious touch to the moist lemon cake.
- This tangy lemon cheesecake cake is easy to make, even for beginner bakers.
- It’s a show-stopping dessert that’s perfect for special occasions or just a weekend treat.
- The bright lemon flavor is refreshing and invigorating, ideal for spring and summer.
- It can be served cold or at room temperature, making it a versatile dessert option.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons lemon zest
- For the Cheesecake Layer:
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- For the Lemon Glaze:
- 2 cups powdered sugar
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons melted butter
- 1 tablespoon milk
Directions
Step 1
Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This will prevent the tangy lemon cheesecake cake from sticking to the pan.
Step 2
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure there are no clumps.
Step 3
In a separate bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for a tender cake. Beat in the eggs one at a time, then stir in the buttermilk, lemon juice, and lemon zest.
Step 4
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix, as this can result in a tough cake.
Step 5
In another bowl, prepare the cheesecake layer: beat together the softened cream cheese and sugar until smooth. Beat in the egg, lemon juice, and vanilla extract until well combined. Make sure your cream cheese is truly softened for a smooth, lump-free cheesecake layer.
Step 6
Pour half of the cake batter into the prepared baking pan. Spread the cheesecake mixture evenly over the cake batter. Pour the remaining cake batter over the cheesecake layer, spreading it gently. You might need to dollop spoonfuls of batter across the cheesecake layer and then gently spread it to avoid disturbing the cream cheese layer.
Step 7
Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely in the pan before frosting. If the top starts to brown too quickly, you can tent it with foil.
Step 8
Prepare the lemon glaze: In a bowl, whisk together the powdered sugar, lemon juice, melted butter, and milk until smooth. Add more milk if needed to reach desired consistency. The glaze should be pourable but not too thin.
Step 9
Pour the lemon glaze over the cooled cake, spreading it evenly. Let the glaze set before serving. Optional: Garnish with lemon zest for an extra pop of flavor.
Variations, pairings, and serving ideas
Variations
For a different twist on this tangy lemon cheesecake cake, consider adding blueberries to the cake batter. Their sweet-tart flavor pairs perfectly with lemon. You could also experiment with other citrus fruits like orange or lime for a unique flavor profile.
Another variation is to add a streusel topping for extra texture and sweetness. A simple mixture of flour, butter, and sugar creates a delightful crunch. Or, try adding a layer of lemon curd between the cake and cheesecake layers for even more intense lemon flavor.
If you’re feeling adventurous, infuse the buttermilk with lemon zest overnight for a more pronounced lemon flavor in the cake. Remember to strain the buttermilk before using it. You can also use different extracts like almond or coconut extract to complement the lemon.
Pairings
This tangy lemon cheesecake cake is delightful on its own, but it pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of whipped cream. The creamy texture complements the cake’s tanginess beautifully. A warm cup of herbal tea is also a lovely accompaniment.
For a more sophisticated pairing, consider serving this cake with a glass of crisp, dry white grape juice, like a Sauvignon Blanc. The grape juice’s acidity will balance the sweetness of the cake. Alternatively, a sparkling lemonade can also be a refreshing choice.
If you’re serving this cake as part of a larger dessert spread, consider including some fresh berries or a fruit salad. The bright colors and flavors will complement the cake beautifully. A light and refreshing dessert like a sorbet is another excellent pairing.
Serving ideas
For an elegant presentation, dust the tangy lemon cheesecake cake with powdered sugar before glazing it. This creates a beautiful contrast and adds a touch of sweetness. You can also arrange fresh lemon slices around the cake for a visually appealing display.
Consider cutting the cake into smaller squares or rectangles for easier serving. This makes it perfect for parties or gatherings. Serve the cake on a pretty platter or cake stand to elevate the presentation.
For a more casual presentation, simply slice the cake and serve it on individual plates. Garnish each slice with a sprig of mint or a few fresh berries. You can also drizzle a little extra lemon glaze over each slice for added flavor and visual appeal.
Storage and make-ahead tips
Storage
Store leftover tangy lemon cheesecake cake in an airtight container in the refrigerator for up to 3 days. This will keep it fresh and prevent it from drying out. It’s best to store it in a single layer to avoid crushing the glaze.
You can also freeze the cake for longer storage. Wrap it tightly in plastic wrap and then in foil, or place it in a freezer-safe container. It can be stored in the freezer for up to 2 months. Thaw it in the refrigerator overnight before serving.
When thawing, be aware that the glaze may become slightly sticky. This is normal and doesn’t affect the taste of the cake. You can gently pat it dry with a paper towel if desired.
Make-ahead
You can make the cake batter and cheesecake filling ahead of time and store them separately in the refrigerator for up to 24 hours. This can save you time on the day you plan to bake the cake. Just be sure to bring the batter to room temperature before baking.
The baked cake can also be made a day in advance. Store it in the refrigerator, unglazed, and then glaze it just before serving. This will prevent the glaze from becoming soggy. You can also make the lemon glaze ahead of time and store it in the refrigerator for up to 3 days.
For even more convenience, you can freeze the baked cake, unglazed, and then thaw it and glaze it when needed. This is a great option if you want to have a dessert on hand for unexpected guests or special occasions.
Common mistakes when making Tangy Lemon Cheesecake Cake
- Overmixing the cake batter: This can result in a tough cake. Mix the wet and dry ingredients until just combined.
- Not softening the cream cheese enough: This can lead to a lumpy cheesecake layer. Make sure the cream cheese is at room temperature before using it.
- Overbaking the cake: This can result in a dry cake. Check for doneness with a wooden skewer and remove the cake from the oven as soon as it’s ready.
- Pouring hot glaze over a warm cake: The glaze will melt right off. Make sure the cake is completely cooled before glazing.
- Not greasing and flouring the pan properly: The cake may stick to the pan. Grease and flour the pan thoroughly before pouring in the batter.
Final notes
This tangy lemon cheesecake cake is a delightful dessert that’s sure to impress. It’s the perfect combination of sweet, tart, and creamy, making it a crowd-pleaser. Don’t be afraid to experiment with different variations and pairings to create your own signature version.
Remember, the most important ingredient in any recipe is love. Take your time, enjoy the process, and don’t be afraid to make mistakes. Baking should be a fun and relaxing experience.
So go ahead, give this recipe a try! I’m confident that you’ll love the results. And who knows, maybe this will become a new family favorite, just like it is for me.
Loved this Tangy Lemon Cheesecake Cake? Try these next
- Sweet coconut cream pancakes
- Apple cider cupcakes recipe
- Creamed spinach recipe
- Baked italian sub
- Rotisserie chicken tacos
Tangy Lemon Cheesecake Cake
A delightful fusion of tangy lemon zest and creamy cheesecake, layered into a moist and flavorful cake. This dessert is the perfect balance of sweet and tart, making it an unforgettable treat.
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons lemon zest
- For the Cheesecake Layer:
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- For the Lemon Glaze:
- 2 cups powdered sugar
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons melted butter
- 1 tablespoon milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk, lemon juice, and lemon zest.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- In another bowl, prepare the cheesecake layer: beat together the softened cream cheese and sugar until smooth. Beat in the egg, lemon juice, and vanilla extract until well combined.
- Pour half of the cake batter into the prepared baking pan. Spread the cheesecake mixture evenly over the cake batter. Pour the remaining cake batter over the cheesecake layer, spreading it gently.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely in the pan before frosting.
- Prepare the lemon glaze: In a bowl, whisk together the powdered sugar, lemon juice, melted butter, and milk until smooth. Add more milk if needed to reach desired consistency.
- Pour the lemon glaze over the cooled cake, spreading it evenly. Let the glaze set before serving. Optional: Garnish with lemon zest.
Notes
For best results, use room temperature ingredients. Store leftover cake in an airtight container in the refrigerator for up to 3 days. This cake is delicious served cold or at room temperature. You can also use different citrus fruits like orange or lime for a twist.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 40g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg