Ingredients :
- For the Cheesecake Layer:
- 2 (8 oz) packages full-fat cream cheese, slightly softened (453g total)
- 1 cup (200g) granulated sugar
- ¼ teaspoon salt
- 3 large eggs, room temperature
- 3 tablespoons (23g) all-purpose flour
- ¾ cup (182g) sour cream
- 1 teaspoon lemon extract
- For the Lemon Cake Layers:
- 1½ sticks (170g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 3 large eggs
- 3 cups (342g) cake flour, spooned and leveled
- 2 teaspoons (8g) baking powder
- ½ teaspoon (3g) baking soda
- ½ teaspoon (3g) salt
- 1¼ cups (296g) buttermilk
- ¼ cup (57g) fresh lemon juice
- ¼ cup (54g) vegetable oil
- 1 tablespoon (10g) lemon extract
- Zest of 2 lemons
- For the Lemon Cream Cheese Frosting:
- 2 sticks (226g) unsalted butter, slightly softened
- 2 (8 oz) packages full-fat cream cheese, very slightly softened (453g total)
- 1 teaspoon lemon extract
- Zest of 1 lemon (optional)
- Yellow gel food coloring (optional)
- 6 to 6½ cups (690–747g) powdered sugar, or as needed
Directions :
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