Lemon Poppy Seed Cheesecake Cake
A deliciously bright dessert with a velvety cream cheese layer and refreshing lemon flavor, perfect for any gathering or a cozy night in.
Ingredients
For the Cake
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.33 cup poppy seeds
- 0.75 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 2 medium lemons, zested
- 0.33 cup fresh lemon juice
For the Cheesecake Layer
- 16 ounces cream cheese, softened
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (177°C). Grease and flour a 9-inch springform pan.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
- In another bowl, cream the softened butter and sugar until light and fluffy.
- Incorporate each egg one at a time, followed by the vanilla extract, lemon zest, and lemon juice. Mix until combined.
- Gradually add the dry ingredients into the wet mixture, mixing just until combined.
- In another bowl, beat the cream cheese until smooth. Add sugar, vanilla extract, eggs, lemon zest, and lemon juice. Mix until smooth.
Baking
- Pour half of the cake batter into the prepared springform pan.
- Spread the cheesecake filling over this layer.
- Top with the remaining cake batter and smooth it out.
- Bake for 55-60 minutes, or until a toothpick inserted comes out clean. Let cool before releasing the springform.
Notes
For the best flavor, chill in the fridge for at least two hours before serving. Top with whipped cream or fresh berries for added color. Poppy seeds can be omitted for a pure lemon flavor.