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Lemon Drizzle Cheesecake Cake

This Lemon Drizzle Cheesecake Cake is a delicious blend of two classic desserts: cheesecake and lemon cake. The creamy cheesecake layer is topped with a moist lemon cake layer and then drizzled with a sweet-tart lemon glaze. The result is a decadent and delightful dessert that is sure to please any crowd.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup butter, softened
• 2 large eggs
• 1 teaspoon pure vanilla extract
• ½ cup freshly squeezed lemon juice
• 2 tablespoons freshly grated lemon zest
• 1 cup sour cream
• 1 (8-ounce) package cream cheese, softened
• 1 cup confectioners’ sugar
• 3 tablespoons freshly squeezed lemon juice

Directions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan with butter and line the bottom with parchment paper.
2. In a large bowl, whisk together flour, baking powder, and salt. In a separate bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla, lemon juice, and lemon zest.
3. Add the dry ingredients to the wet ingredients and stir until just combined. Pour the batter into the prepared pan and smooth out the top. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool.
4. In a medium bowl, beat together the sour cream, cream cheese, confectioners’ sugar, and lemon juice until light and fluffy. Spread the mixture over the cooled cake.
5. In a small bowl, whisk together the remaining lemon juice and confectioners’ sugar until smooth. Drizzle over the top of the cheesecake layer.
6. Chill in the refrigerator for at least 1 hour.
7. Garnish with lemon zest and serve. Enjoy!