Lucious Lemon Cheesecake Cake

Lucious Lemon Cheesecake Cake

Ingredients:

For the lemon cream cheese frosting:

- 8 oz cream cheese, softened

- 1/2 cup unsalted butter, softened

- 4 cups powdered sugar

- Zest of 1 lemon

- Juice of 1 lemon

For the cake layers:

- 2 1/2 teaspoons baking powder

- 4 large eggs

- 1 cup whole milk

- 2 1/2 cups all-purpose flour

- 2 cups granulated sugar

- 1 cup unsalted butter, softened

- Zest of 2 lemons

- Juice of 1 lemon

- 1/2 teaspoon salt

For the crust:

- 2 cups graham cracker crumbs

- 1/4 cup unsalted butter, melted

For the lemon cheesecake:

- 1 cup sour cream

- 24 oz cream cheese, softened

- Zest of 2 lemons

- Juice of 2 lemons

- 1 teaspoon vanilla extract

- 1 cup granulated sugar

- 3 large eggs

Instructions:

1. Start by preheating your oven to 325°F (163°C). Prepare three 9-inch round cake pans by greasing and lining them with parchment paper for easy removal.

2. To make the crust, mix the graham cracker crumbs with the melted butter in a bowl until well combined. Press this mixture firmly into the bottom of each prepared cake pan. Set aside for now.

3. For the luscious lemon cheesecake, beat the softened cream cheese in a large mixing bowl until smooth and creamy. Gradually add in the granulated sugar and mix until fully incorporated. Pour in the vanilla extract, followed by the sour cream, mixing well.

4. Add the eggs, one at a time, mixing well after each addition. Finally, fold in the lemon zest and lemon juice. Divide this cheesecake batter equally among the prepared pans.

5. Bake the cheesecake layers in the oven for 30-35 minutes, or until set. Once done, allow them to cool completely in the pans before removing.

6. While the cheesecake layers are cooling, prepare the lemon cake layers. In a bowl, sift together the flour, baking powder, and salt. In another bowl, cream the softened butter and sugar until light and fluffy.

7. Beat in the eggs one by one, making sure to incorporate each one fully before adding the next. Stir in the milk, lemon juice, and lemon zest, mixing until combined.

8. Gradually fold the dry ingredients into the wet mixture, ensuring everything is well blended but do not overmix. Divide this cake batter among the three pans.

9. Bake the lemon cake layers for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.

10. Prepare the lemon cream cheese frosting by beating the softened cream cheese and butter together in a mixing bowl until smooth. Slowly add the powdered sugar, mixing well. Stir in the lemon zest and juice until everything is fluffy and creamy.

11. To assemble your cake, place one lemon cake layer on a serving plate. Spread a generous amount of cheesecake on top, then add another lemon cake layer. Repeat the process, culminating with the final lemon cake layer on top. Frost the entire cake generously with lemon cream cheese frosting.

12. For an extra touch, consider garnishing the cake with lemon slices, additional zest, or beautiful edible flowers for a pop of color.

Preparation time: 45 minutes | Cooking time: 1 hour 

Nutritional Information (per serving, assuming 16 servings):

• Calories: 410
• Carbohydrates: 55g
• Proteins: 6g
• Fats: 20g
• Saturated Fat: 10g
• Sugar: 30g
• Fiber: 1g

Enjoy your delightful lemon-infused creation that is sure to impress at any gathering!