• prep: 0 hr
• cook: 0 hr
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servings:

This Lemon Cheesecake Cake is heavenly! A lemon cheesecake layer is sandwiched between two moist lemon buttermilk cake layers and frosted in lemon cream cheese frosting.

• 2 8oz packages Cream Cheese (453 total gram weight) Use full fat cream cheese. Do not use reduced fat or cream cheese in the tub containers. Soften slightly.
• 1 cup sugar (200g)
• 1/4 tsp salt
• 3 eggs, room temperature
• 3 Tablespoons (23g) All Purpose Flour
• 3/4 cup (182g) Sour Cream
• 1 teaspoon Lemon Extract
• 1 1/2 sticks (170g) unsalted butter, softened ( holds it shape but dents when pressed)
• 2 cups (400g) sugar
• 3 eggs
• 3 cups (342g) cake flour (spooned into measuring cup and leveled off) If you do not have cake flour see substitution in Notes below.
• 2 teaspoons (8g) baking powder
• 1/2 teaspoon (3g) baking soda
• 1/2 teaspoon (3g) salt
• 1 1/4 cups (296g) buttermilk — if you do not have buttermilk, see substitution below
• 1/4 cup (57g) lemon juice
• 1/4 cup (54g) vegetable oil
• 1 Tablespoon (10g) Lemon Extract
• Zest of two lemons
• 2 sticks (226g) unsalted butter, slightly softened but still cool to the touch
• 2 8oz packages Cream Cheese (453 total gram weight) Use full fat cream cheese. Do not use reduced fat or cream cheese in the tub containers. Soften very slightly
• 1 teaspoon (4g) lemon extract
• Optional- Zest from 1 lemon, approximately 1 1/2 teaspoons (3g)
• Yellow Coloring Gel- optional. I used just a very small amount.
• 6 to 6 1/2 cups (690g - 747g) powdered sugar, adding more if necessary
• Decorating:
• Small offset spatula (to create ridges in frosting)
• Disposable piping bag fitted with 2D large piping tip

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