🧁 Instructions
1. Make the Cheesecake:
Preheat oven to 325°F (160°C).
Line a 9-inch springform pan with parchment paper.
Beat cream cheese and sugar until smooth.
Add eggs, vanilla, lemon juice, and zest. Mix until creamy.
Blend in sour cream.
Pour into pan and bake for 45–50 minutes, or until set in the center.
Cool completely, then chill for at least 4 hours (or overnight).
2. Make the Lemon Cake:
Preheat oven to 350°F (175°C).
Grease and line two 9-inch round pans.
In a bowl, mix flour, baking powder, and salt.
In another bowl, beat butter and sugar until fluffy.
Add eggs one at a time, then lemon zest, lemon juice, and vanilla.
Alternate adding dry ingredients and buttermilk, beginning and ending with flour.
Divide into pans and bake 25–30 minutes, or until a toothpick comes out clean.
Cool completely.
3. Make the Frosting:
Beat butter and cream cheese until smooth.
Add lemon juice, zest, and powdered sugar gradually until fluffy.
Chill slightly if too soft.
4. Assemble the Cake:
Place one lemon cake layer on a serving plate.
Add the chilled cheesecake layer on top.
Top with the second lemon cake layer.
Frost the entire cake with lemon cream cheese frosting.
Decorate with swirls and a lemon slice garnish if desired.
🌼 Tips
Chill the cake before slicing for perfect clean cuts.
Add extra lemon zest for a stronger tang.
Serve cold or slightly chilled.
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