Lemon Cheesecake Cake

subheading: FOR THE CHEESECAKE LAYER:

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)

¼ tsp salt

3 eggs, room temperature

3 Tablespoons (23g) All Purpose Flour

¾ cup (182g) Sour Cream

1 teaspoon Lemon Extract

subheading: FOR THE LEMON CAKE LAYERS:

1 ½ 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

½ teaspoon (3g) baking soda

½ teaspoon (3g) salt

1 ¼ cups (296g) buttermilk - if you do not have buttermilk, see substitution below

¼ cup (57g) lemon juice

¼ cup (54g) vegetable oil

1 Tablespoon (10g) Lemon Extract

Zest of two lemons

subheading: FOR THE LEMON CREAM CHEESE FROSTING:

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 ½ teaspoons (3g)

Yellow Coloring Gel- optional. I used just a very small amount.

6 to 6 ½ cups (690g - 747g) powdered sugar, adding more if necessary

Directions at mycakeschool.com

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