Luscious Lemon Cheesecake Cake (Print-Friendly Version)

Tangy lemon cake with creamy cheesecake layers and a delicate glaze, perfect for a vibrant sweet treat.

# What You’ll Need to Make This:

→ Lemon Cake

01 - 190 grams all-purpose flour
02 - 200 grams granulated sugar
03 - 115 grams unsalted butter, softened
04 - 120 millilitres milk
05 - 2 large eggs
06 - 2 teaspoons baking powder
07 - Zest of 1 lemon
08 - 2 tablespoons lemon juice
09 - 1 teaspoon vanilla extract

→ Cheesecake Filling

10 - 450 grams cream cheese, softened
11 - 100 grams granulated sugar
12 - 120 grams sour cream
13 - 1 large egg
14 - 1 teaspoon vanilla extract

→ Lemon Glaze (optional)

15 - 120 grams powdered sugar
16 - 2 tablespoons lemon juice
17 - 15–30 millilitres milk, as needed

# How to Prepare:

01 - Preheat oven to 180°C. Grease and flour an 20-centimetre round cake pan. In a mixing bowl, cream together butter and sugar until pale and fluffy. Add eggs one at a time, mixing thoroughly. Incorporate vanilla extract, lemon zest, and lemon juice.
02 - In a separate bowl, whisk together flour and baking powder. Add dry ingredients to the butter mixture in batches, alternating with milk. Mix until a smooth batter forms. Pour batter into prepared pan and level the surface.
03 - In a clean bowl, beat cream cheese until smooth. Add sugar, blending until creamy. Mix in sour cream, egg, and vanilla extract until fully incorporated.
04 - Spoon cheesecake filling over the lemon cake batter. Use a knife or skewer to gently swirl cheesecake through the lemon mixture, creating a marbled effect.
05 - Bake for 45 to 50 minutes, or until a toothpick inserted in the centre emerges clean. Allow cake to cool completely in the pan on a wire rack.
06 - If desired, whisk powdered sugar, lemon juice, and enough milk to achieve a drizzling consistency. Once completely cool, drizzle glaze over cake. Slice and serve.

# Extra Tips:

01 - For a more pronounced citrus note, add additional lemon zest to batter or glaze.
02 - Ensure cake is fully cooled before glazing to prevent icing from melting.

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