Ingredients
Scale
- 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