Lemonade Cheesecake Cake
Bright, zesty, and irresistibly indulgent, this Lemonade Cheesecake Cake is the ultimate dessert mashup! Featuring layers of moist lemon cake, a velvety lemonade-infused cheesecake, and a luscious lemonade buttercream frosting, this show-stopping treat is bursting with fresh citrus flavor. The clever addition of lemonade concentrate and lemon zest ensures every bite is a perfect balance of sweet and tangy, while the vibrant yellow hue adds a fun, summery touch. A cheesecake water bath technique makes for an ultra-creamy texture, and the multi-layer assembly creates an impressive centerpiece for celebrations or special occasions. Perfectly chilled and garnished with lemon slices or zest, this lemonade cake creation is sure to delight lemon lovers everywhere!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (softened)
- 1.75 cups Granulated sugar
- 4 Eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Lemon juice (freshly squeezed)
- 2 tablespoons Lemon zest
- 1 cup Whole milk
- 16 ounces Cream cheese (softened)
- 1.5 cups Powdered sugar
- 0.75 cup Heavy cream
- 0.5 cup Lemonade concentrate (thawed)
- 4 drops Yellow food coloring (optional)
Instructions
Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing and lining it with parchment paper for the cheesecake layer.
In a large bowl, beat 16 ounces of softened cream cheese and 1 cup of granulated sugar until smooth and creamy. Mix in 2 eggs, one at a time, then stir in 1 teaspoon of vanilla extract and 2 tablespoons of lemon juice. Pour the cheesecake batter into the prepared pan.
Place the springform pan in a larger baking pan and add 1 inch of hot water to create a water bath. Bake the cheesecake for 45-50 minutes or until the center is set. Remove from the oven, let it cool completely, then transfer it to the freezer for 2-3 hours or until firm.
While the cheesecake is chilling, preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together 2.5 cups of all-purpose flour, 2.5 teaspoons of baking powder, and 0.5 teaspoons of salt. Set aside.
In a large bowl, cream 1 cup of softened butter and 1.25 cups of granulated sugar until light and fluffy, about 3 minutes. Add 2 teaspoons of vanilla extract, 0.5 cups of lemon juice, and 2 tablespoons of lemon zest. Beat in 4 eggs, one at a time, scraping down the sides as needed.
Alternate adding the dry ingredients and 1 cup of milk to the butter mixture, starting and ending with the dry ingredients. If desired, mix in 4 drops of yellow food coloring to create a vibrant lemon color.
Divide the cake batter evenly between the two prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat together 0.5 cups of softened butter, 1.5 cups of powdered sugar, 0.5 cups of lemonade concentrate, and 2 tablespoons of heavy cream until smooth and fluffy.
Assemble the cake: Place one cake layer on a serving plate, spread a thin layer of frosting on top, then carefully place the chilled cheesecake layer over it. Add another thin layer of frosting before topping with the final cake layer.
Frost the top and sides of the cake with the lemonade frosting. Decorate with lemon slices, zest, or sprinkles as desired.
Chill the assembled cake in the refrigerator for 1 hour before serving. Slice and enjoy!
Nutrition Facts
Calories |
7684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 440.7 g | 565% | |
| Saturated Fat | 264.3 g | 1322% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1972 mg | 657% | |
| Sodium | 4262 mg | 185% | |
| Total Carbohydrate | 853.1 g | 310% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 593.3 g | ||
| Protein | 95.9 g | 192% | |
| Vitamin D | 9.7 mcg | 49% | |
| Calcium | 1009 mg | 78% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1673 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
