Lemon Cheesecake Cake 
Ingredients
For the Cheesecake Layer
2 packages (8 ounces each) full-fat cream cheese, softened slightly
1 cup sugar
¼ teaspoon salt
3 large eggs, room temperature
3 tablespoons all-purpose flour
¾ cup sour cream
1 teaspoon lemon extract
For the Lemon Cake Layers
1½ sticks (12 tablespoons) unsalted butter, softened
2 cups sugar
3 large eggs
3 cups cake flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
Zest of 2 lemons
1¼ cups buttermilk
¼ cup lemon juice
¼ cup vegetable oil
1 tablespoon lemon extract
For the Lemon Cream Cheese Frosting
2 sticks (1 cup) unsalted butter
2 packages full-fat cream cheese
1 teaspoon lemon extract
Optional: Zest of 1 lemon (about 1½ teaspoons)
Optional: Yellow gel coloring
6 to 6½ cups powdered sugar
For Assembly & Decoration
Small offset spatula
Lemon wedge for garnish (optional)
Instructions
Make the Cheesecake Layer First
1. Prepare the water bath setup
Place a 9×13-inch baking pan or roasting pan filled with about 1 inch of water on a rack in the lower third of your oven. This will sit just below the rack where your cheesecake bakes. Preheat the oven to 300°F.
2. Prep the springform pan
Line the bottom of a 9-inch springform pan with a parchment paper circle. Do not grease the sides.
3. Mix the cheesecake batter
In a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until smooth and free of lumps, about 2 minutes. Reduce speed to low. Add the sugar, salt, and flour, mixing until just combined. Add the lemon extract and sour cream, mixing on low until smooth. Add the eggs one at a time, mixing after each addition just until the yolk disappears. Do not overmix.
4. Bake the cheesecake layer
Pour the batter into the prepared springform pan. Place the pan on the oven rack directly above the water-filled pan. Bake for 45 minutes. The cheesecake should be set around the edges and slightly jiggly in the center. Turn off the oven, prop the oven door open slightly with a wooden spoon, and leave the cheesecake inside for 30 minutes. This gradual cooling helps prevent cracks.
5. Chill the cheesecake
Remove the cheesecake from the oven and cool completely on a wire rack at room temperature, about 1 hour. Cover the pan with foil and transfer to the freezer for 2 to 3 hours, or refrigerate for at least 5 to 6 hours (overnight is fine) until completely firm.
Make the Lemon Cake Layers
6. Preheat and prepare pans
Preheat your oven to 350°F. Grease and flour two 9×2-inch round cake pans. For extra security, line the bottoms with parchment paper circles.
7. Combine dry ingredients
In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt, and lemon zest for 30 seconds. Set aside.
8. Combine wet ingredients
In a separate small bowl or liquid measuring cup, whisk together the buttermilk, vegetable oil, lemon extract, and lemon juice. Set aside.
9. Cream butter and sugar
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until smooth, about 1 minute. Gradually add the sugar, then continue beating on medium speed for 3 to 5 minutes until the mixture is light in color and fluffy. Add the eggs one at a time, mixing after each addition until the yellow of the yolk is no longer visible.
10. Alternate dry and wet ingredients
With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk mixture in two additions, beginning and ending with the flour mixture (dry, wet, dry, wet, dry). Mix each addition just until incorporated. Do not increase mixer speed above medium, and do not overmix. Scrape down the sides and bottom of the bowl with a rubber spatula after the last addition.
11. Bake the cake layers
Divide the batter evenly between the two prepared 9-inch pans, smoothing the tops with a spatula. Bake at 350°F for 20 to 24 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If using dark-coated pans, reduce oven temperature to 325°F. Let the cakes cool in the pans on a wire rack for 10 to 15 minutes, then turn them out onto the rack to cool completely.
Make the Lemon Cream Cheese Frosting
12. Beat butter and cream cheese
Cut the butter into ½-inch slices and place in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth. Cut the cream cheese into pieces and add to the butter, beating until fully blended and no lumps remain. Add the lemon extract (and lemon zest if using).
13. Add powdered sugar
Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated. Increase speed to medium and beat until fluffy, about 1 minute. If using yellow gel coloring, add a very small amount and mix until uniform. This frosting pipes best when still chilled. If making ahead, refrigerate and allow to soften slightly at room temperature before remixing—do not microwave.
Assemble the Lemon Cheesecake Cake
14. Level the cake layers (if needed)
Using a long serrated knife, trim any domed tops from the lemon cake layers so they are flat.
15. First layer and thin frosting coat
Place one lemon cake layer on a cake plate or pedestal. Spread a thin layer (about ¼ cup) of lemon cream cheese frosting evenly over the top.
16. Release the cheesecake from the pan
Remove the chilled cheesecake from the freezer or refrigerator. Run a thin knife (dipped in hot water and wiped dry) around the inside edge of the springform pan to release any stuck portions. Unlock and remove the sides of the pan.
17. Invert cheesecake onto the cake
Place the cheesecake upside down directly onto the first frosted lemon cake layer. The parchment paper should be facing up. Remove the bottom of the springform pan. If the parchment sticks, slide a thin, hot knife between the paper and the cheesecake to release. Peel off the parchment paper.
18. Trim cheesecake if necessary
If the cheesecake layer is slightly wider than your cake layers, use a hot, thin knife to trim the excess evenly around the edge.
19. Second thin frosting coat and top cake layer
Spread another thin layer of frosting over the exposed top of the cheesecake. Place the second lemon cake layer on top, gently pressing to adhere.
20. Crumb coat and chill
Apply a thin crumb coat of frosting over the entire assembled cake. Refrigerate or freeze for 15 minutes to set.
21. Final frost and decorate
Apply the remaining frosting evenly around the sides and top. Use a bench scraper to smooth the sides while rotating the cake on a turntable. Create ridges on the sides by pressing a small offset spatula against the frosting as you rotate the cake. For the top, start a spiral of frosting in the center and move outward with each rotation of the turntable. Using the 2D piping tip, pipe a border of shells, rosettes, or stars around the top edge. Garnish with a fresh lemon wedge if desired.
22. Serve or store
Serve immediately, or refrigerate until ready to serve. For clean slices, use a sharp knife warmed under hot water and wiped dry between cuts.
Lemon Cheesecake Cake
