Lemon Buttermilk Cake with Cheesecake Filling
This lemon cheesecake cake is a combination of two favourites - a lemon cheesecake layer is sandwiched between two moist lemon buttermilk cake layers and frosted in lemon cream cheese frosting. Cheesecake cakes have been around for years, but I've never tried one until now.
Cheesecake:
2 (8 oz) pkgs full fat cream cheese, softened slightly (453 g)
1 cup sugar (200 g)
¼ tsp sea salt
3 eggs
3 Tbsp. all-purpose flour, unbleached (23 g)
¾ cup sour cream (182 g)
1 tsp. pure lemon extract
Lemon Buttermilk Cake:
1½ sticks unsalted butter, softened (170 g)
2 cups sugar (400 g)
3 eggs
3 cups cake flour, spooned into measuring cup and leveled off (342 g)
2 tsp. baking powder (8 g)
½ tsp. baking soda (3 g)
½ tsp. sea salt (3 g)
1¼ cups buttermilk (296 g)
¼ cup lemon juice, freshly squeezed (57 g)
¼ cup vegetable oil (54 g)
1 Tbsp. pure lemon extract (10 g)
2 lemons, freshly zested
Lemon Cream Cheese Frosting:
2 sticks unsalted butter, slightly softened but still cool to the touch (226 g)
2 (8 oz) pkgs full fat cream cheese, softened slightly (453 g)
1 tsp. pure lemon extract (4 g)
1½ tsp. lemon, freshly zested (3 g)
6-6½ cups confectioners' sugar (690-747 g)
Decorating:
small offset spatula, to create ridges in frosting
disposable piping bag fitted with 2D large piping tip
For the Cheesecake Layer:
Place a 9x13" pan filled with one of water on a rack in the bottom 2/3 of the oven. Just under the rack where your cheesecake layer will bake.
Preheat oven to 300°F (150°C/130°C fan, Gas Mark 2).
Line the bottom of a 9" spring form pan with a circle of parchment paper.
In a mixing bowl, 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 on a 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.)
Then, allow the cheesecake to cool on the countertop. Then, 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.
Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4), grease and flour two 9×2" round pans.
For the Lemon Cake Layers:
In a medium bowl, whisk the flour, baking powder, baking soda, salt, and zest for 30 seconds. Set aside
In another bowl, add the buttermilk, oil and lemon extract and lemon juice. Set aside.
In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3-5 minutes until lightened in colour and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears.
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 mix above medium speed or over mix the cake batter
Divide batter between the two prepared 9" cake pans.
Bake for 20-24 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 10 minutes and turn out.
For the Lemon Cream Cheese Frosting:
Cut butter into ½" 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. (Lemon zest is optional).
Gradually add confectioners' 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.
Assemble the Cake:
Place the first lemon cake layer on the cake plate or pedestal. Spread with a thin layer of frosting.
Run a thin knife (I like to heat it 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. 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.
Spread the cheesecake layer with a thin layer of frosting. Top with the top lemon cake layer. If your cheesecake layer is slightly wider than your cake layers, just trim away the excess with a hot knife.
Frost the cake as usual. If at any time the frosting becomes too soft, or the layers are sliding, just pop it in the freezer for 15 minutes to firm things up. (And you can refrigerate the bowl of frosting also as needed.)
Makes 8-10 servings.
Cook's Notes:
- Substitute for Buttermilk: No Buttermilk for your lemon cake layers? Here is a substitution: To a measuring cup, add 1 Tbsp. plus one tsp. vinegar or lemon juice. Add milk to the 1 ¼ c. mark, stir. Wait 5 minutes and it is ready to use.
- Substitution for Cake Flour: Using all-purpose flour, unbleached (plain in UK) to make Cake Flour: For each cup of flour in a recipe, remove 2 Tbsp. of flour and replace with 2 Tbsp. cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tbsp. and replace with 6 Tbsp. cornstarch, whisk to blend.