Lemonade Cheesecake Cake Recipes

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LEMONADE CHEESECAKE CAKE



Lemonade Cheesecake Cake image

Not your standard lemon cheesecake pie. This is a CAKE!! Lemony and delicious. From my "Olde" recipe file.

Provided by Jezski

Categories     Dessert

Time 1h

Yield 1 bundt cake

Number Of Ingredients 8

1 (18 ounce) package white cake mix
1 cup sour cream
3 ounces cream cheese, softened
3 eggs
6 ounces lemonade concentrate, thawed
1 cup sour cream
1 cup powdered sugar
1 tablespoon lemon juice

Steps:

  • Mix above ingredients with electric mixer until moistened, then beat at high speed for 4 minute
  • Pour into greased and floured bundt pan.
  • Bake 350 for 50-60 minute
  • Beat glaze ingredients together until smooth.
  • When cool drizzle glaze over top.

Nutrition Facts : Calories 4388.1, Fat 191.5, SaturatedFat 82.6, Cholesterol 890.9, Sodium 4283.8, Carbohydrate 624.6, Fiber 5.2, Sugar 493.1, Protein 57

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  • Preheat the oven to 325 degrees F. Place a 13x9 pan on the lower third rack of the oven and fill it halfway with water. Place another rack on a level above the pan. Spray a 9-inch springform pan with nonstick spray.
  • Preheat the oven to 350 degrees F, and spray two 9-inch pans with nonstick spray with flour (baking spray). In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the eggs, buttermilk, butter, shortening, zest, and juice to the bowl. Use an electric mixer on low speed to combine (1 minute). Scrape sides and bottom of the bowl with a rubber spatula. Beat on high speed 2 minutes. Add the soda and vanilla and beat on low speed for 30 seconds until incorporated. Divide the batter between the two prepared pans. Bake 25 to 30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Let the pans cool on a wire rack for about 20 minutes, then run a knife around the edges of the pans and turn the cake layers onto rack to cool completely.
  • In a large bowl, use an electric mixer on high speed to beat the cream cheese and butter until creamy. Gradually add the powdered sugar, beating on low speed until blended. Scrape down the bowl with a rubber spatula. Add the lemon zest and 1/4 cup lemon juice; beat on high speed for 1 to 2 minutes or until fluffy. If the frosting appears to be too thick, add an additional tablespoon or two until you get a nice consistency. Cover and refrigerate the frosting until you are ready to assemble the cake (it will firm up a bit upon chilling).
  • Place one cake layer into the center of a cake plate or platter. Spread a couple of spoonfuls of frosting on top. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the the cheesecake to release it from the pan. Trim the cheesecake, as needed to match the size of your cake layers (see *Tips). Place the cheesecake layer on top of the first cake layer and spread a couple more teaspoons of frosting on top of the cheesecake. Place the second cake layer on top of the cheesecake. Pile the frosting on top of the 2nd cake layer, spread it to the edges and down the sides of the cake. Decorate as you wish! Keep this cake refrigerated until serving. It's okay to make it 24 hours in advance and keep it in the refrigerator.


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