Ingredients
Scale
- 16 oz full-fat cream cheese
- 1 cup granulated sugar
- 3 eggs
- 12 tbsp unsalted butter
- 3 cups cake flour
- 1 ¼ cups buttermilk
- Fresh lemon juice and zest
- 3 tbsp all-purpose flour
- 3/4 cup sour cream
- 1 tsp lemon extract
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 6 to 6 1/2 cups powdered sugar
- Yellow food gel
Instructions
- Preheat oven to 325°F (163°C). Grease and flour two 9-inch round cake pans.
- For the cheesecake filling, beat cream cheese, sugar, and salt until smooth. Add eggs one at a time, followed by flour, sour cream, and lemon extract. Divide into prepared pans.
- Bake for about 65 minutes until slightly jiggly in the center. Cool completely before removing from pans.
- For the cake batter, cream butter and sugar until fluffy. Add eggs one at a time while mixing in dry ingredients alternately with buttermilk and lemon juice.
- Pour over cooled cheesecake layers or divide into greased pans for separate layers. Bake for 25-30 minutes until a toothpick comes out clean.
- For the frosting, whip together softened butter and cream cheese; gradually add powdered sugar until desired consistency is reached.
- Assemble the cake: Layer cheesecake cakes with frosting between each layer.
- Prep Time: 30 minutes
- Cook Time: 95 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 420
- Sugar: 36g
- Sodium: 320mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 95mg