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Lemon Cheesecake Cake
Preheat the oven to 350°F (175°C). Grease and flour two 9x2 inch round cake pans.
In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt, and lemon zest.
In a separate bowl, combine the buttermilk, vegetable oil, lemon extract, and lemon juice.
In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Alternately add the dry ingredients and wet ingredients to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared pans and bake for 20-24 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.Lemon Cream Cheese Frosting:
In a mixing bowl, beat the butter until smooth. Add the cream cheese and beat until fully combined. Add the lemon extract and optional lemon zest, mixing well. Gradually add the powdered sugar, beating on low speed until incorporated, then on high speed until the frosting is smooth and fluffy. Add a few drops of yellow gel coloring if desired.Assembly:
Level the tops of the cake layers if necessary. Place one lemon cake layer on a cake stand or serving plate. Carefully place the chilled cheesecake layer on top of the first cake layer. Place the second lemon cake layer on top of the cheesecake layer. Frost the entire cake with the lemon cream cheese frosting. Use an offset spatula to create ridges or smooth out the frosting as desired. Decorate with additional lemon zest, slices, or more sprinkles if desired.Enjoy your delicious Lemon Cheesecake Cake, bursting with bright and tangy flavors!
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