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Lemon Cheesecake Cake
This Lemon Cheesecake Cake is a perfect marriage of fluffy texture, zesty lemon notes, and rich, creamy flavor. It’s soft, light, and beautifully finished with a delicate chocolate glaze—ideal for tea time, brunch, or a standout dessert for guests. Every bite melts in your mouth while delivering just enough tang from the lemon to balance the sweet richness.
If you’re a fan of no-bake cheesecake or keto recipes that play with textures and bold citrus, you’ll love discovering more ideas on Tinsuf.com—including their popular No-Bake Creamy Cheesecake that fits perfectly into any dessert table or low-effort craving. This Lemon Cheesecake Cake is your new go-to, whether you serve it as a high-protein breakfast slice or an indulgent healthy dinner dessert.
Let’s dive into this crowd-pleasing recipe that balances flavor, elegance, and ease.
Ingredients
Here’s what you’ll need to create this airy and indulgent cake:
3 large eggs
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3 triangle cheeses (such as The Laughing Cow or similar soft cheese)
½ cup oil (neutral, like canola or vegetable)
1 cup milk
Zest and juice of 1 large lemon (pickled-style gives bold citrus impact)
2 tsp baking powder
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2½ cups all-purpose flour (sifted for extra lightness)
¾ cup granulated sugar
Pinch of salt
Optional Toppings:
Melted milk chocolate or ganache
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Melted dark chocolate for decoration
Crushed almond flakes or caramel crisps
Directions
1. Preheat & Prep
Preheat your oven to 340°F (170°C).
Grease and flour a bundt or round cake pan (8–10 inches) to prevent sticking.
2. Blend the Base
In a large bowl, add the eggs, sugar, and cheese. Beat them together using a hand mixer or blender until smooth and creamy.
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If using triangle cheese, ensure it’s well blended to avoid clumps. You can also pulse everything in a food processor for an ultra-smooth texture.
3. Incorporate the Liquids
Add oil, milk, lemon zest, and lemon juice. Whisk until fully combined.
The lemon brings a vibrant tartness that balances beautifully with the soft cheese.
4. Dry Ingredients
Sift together flour, baking powder, and salt.
Gradually add the dry ingredients into the wet mixture. Stir just until combined—avoid over-mixing to keep the batter airy.
5. Mix & Pour
Gently lift and fold the batter using an upward motion to allow air into the mix.
Pour the batter into the prepared pan. Tap the pan gently on the counter to release bubbles.
6. Bake to Perfection
Bake for 35–45 minutes, or until a toothpick inserted comes out clean.
The top should be golden and spring back to the touch.
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7. Cool & Decorate
Let the cake cool completely before decorating.
Drizzle melted milk chocolate over the top, followed by a dark chocolate spider-web swirl.
Press crushed almonds, caramel flakes, or toasted coconut around the edges if desired.
Tips & Variations
Make it Low-Carb: Swap flour with almond flour or coconut flour and use monk fruit instead of sugar for a keto recipe version.
Add Protein: Add a scoop of vanilla or lemon-flavored whey protein to boost its high-protein snack value.
No Cheese? No Problem: Use Greek yogurt or mascarpone if soft cheese isn’t available.
Chocolate Twist: Fold in mini chocolate chips or drizzle chocolate inside for a hidden surprise layer.
Fruit Layer: Add a thin layer of blueberry compote or lemon curd between two cakes for extra flavor.
Storage
Store in an airtight container at room temperature for up to 3 days.
Refrigerate for extended freshness (up to 6 days), especially if decorated with chocolate or cream.
You can freeze the undecorated cake for up to 2 months. Thaw overnight in the refrigerator before serving.
Time & Yield
Prep Time: 20 minutes
Bake Time: 40 minutes
Total Time: ~1 hour
Yield: 10–12 slices
Serving Size: 1 generous slice (~220–250 kcal)
Tools Used
Electric mixer or blender
Mixing bowls
Sifter (for flour)
Rubber spatula or whisk
8–10 inch bundt or round cake pan
Cooling rack
Piping bag (optional for chocolate design)
Discover More
Looking for more low-carb meals or no-bake cheesecake ideas? Explore more irresistible treats on Tinsuf.com:
Final Thoughts on Lemon Cheesecake Cake – Moist, Airy & Irresistibly Tangy!
This Lemon Cheesecake Cake combines the best of both worlds: moist cake and creamy cheese tang. Its airy structure and tangy lemon kick make it feel indulgent yet refreshing. Whether you serve it for brunch, birthdays, or alongside coffee, it’s a dependable star that fits a range of dietary goals—especially for those seeking high-protein snacks or healthy dessert ideas with visual appeal.
