How To Make Cheesecake Swirled Lemon Butter Cake
Treat yourself to this cheesecake and lemon butter cake fusion. It’s rich and dense with a distinct lemony flavor and hint of buttery sweetness.
Preheat oven to 325 degrees F.
In a mixing bowl, using an electric hand mixer on medium speed, whip together cream cheese and granulated sugar until fluffy and smooth, about 2 minutes.
Stir in sour cream and heavy cream. Add in egg yolk, lemon juice, and lemon zest and mix until combine, set aside.
In a separate mixing bowl, make the lemon butter cake by whisking together flour, baking powder, baking soda, and salt, set aside.
In another mixing bowl, using an electric mixer, whip together butter and granulated sugar until pale and fluffy. Stir in egg.
Mix in sour cream, lemon juice, lemon zest, and vanilla extract. Add in dry ingredients and mix just until combined.
Pour cake batter into a buttered 9-inch springform pan and spread mixture into an even layer. Pour cream cheese mixture over cake batter layer and spread cream cheese mixture into an even layer.
Bake in preheated oven for 35 to 40 minutes until edges are golden. Allow cooling before cutting into slices.
Serve warm garnished with lots of powdered sugar
Alternatively, allow cooling at room temperature for 30 minutes, then cover and chill for 1 hour. Slice and serve with sweetened whipped cream and optional fresh raspberries.
- Calories: 329.01kcal
- Fat: 21.32g
- Saturated Fat: 12.53g
- Trans Fat: 0.37g
- Monounsaturated Fat: 5.60g
- Polyunsaturated Fat: 1.01g
- Carbohydrates: 31.68g
- Fiber: 0.41g
- Sugar: 21.40g
- Protein: 3.90g
- Cholesterol: 92.65mg
- Sodium: 221.66mg
- Calcium: 98.06mg
- Potassium: 82.37mg
- Iron: 0.91mg
- Vitamin A: 206.36µg
- Vitamin C: 3.13mg
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