Lemon Cheesecake Cake
"This moist, decadent Lemon Cheesecake Cake is the best! So delicious, elegant, and perfect for any special occasion!..."
INGREDIENTS
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2 8oz packages Cream Cheese (453 total gram weight) Use full fat cream cheese. Do not use reduced fat or cream cheese in the tub containers. Soften slightly.
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1 cup sugar (200g)
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1/4 tsp salt
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3 eggs
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3 Tablespoons (23g) All Purpose Flour
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3/4 cup (182g) Sour Cream
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1 teaspoon Lemon Extract
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1 1/2 sticks (170g) unsalted butter, softened ( holds it shape but dents when pressed)
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2 cups (400g) sugar
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3 eggs
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3 cups (342g) cake flour (spooned into measuring cup and leveled off) If you do not have cake flour see substitution in Notes below.
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2 teaspoons (8g) baking powder
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1/2 teaspoon (3g) baking soda
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1/2 teaspoon (3g) salt
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1 1/4 cups (296g) buttermilk — if you do not have buttermilk, see substitution below
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1/4 cup (57g) lemon juice
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1/4 cup (54g) vegetable oil
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1 Tablespoon (10g) Lemon Extract
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Zest of two lemons
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2 sticks (226g) unsalted butter, slightly softened but still cool to the touch
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2 8oz packages Cream Cheese (453 total gram weight) Use full fat cream cheese. Do not use reduced fat or cream cheese in the tub containers. Soften very slightly
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1 teaspoon (4g) lemon extract
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Optional- Zest from 1 lemon, approximately 1 1/2 teaspoons (3g)
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Yellow Coloring Gel- optional. I used just a very small amount.
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6 to 6 1/2 cups (690g - 747g) powdered sugar, adding more if necessary
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Decorating:
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Small offset spatula (to create ridges in frosting)
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Disposable piping bag fitted with 2D large piping tip
Comments & Reviews
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