Ingredients
Scale
- 16 oz full-fat cream cheese
- 1 cup granulated sugar
- 1/4 tsp salt
- 3 eggs
- 3 tbsp all-purpose flour
- 3/4 cup sour cream
- 1 1/2 sticks (12 tbsp) unsalted butter
- 2 cups granulated sugar
- 3 eggs
- 3 cups cake flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups buttermilk
- 1/4 cup lemon juice
- 1/4 cup vegetable oil
- 1 tbsp lemon extract
- Zest from 2 lemons
- 2 sticks unsalted butter
- 16 oz (2 packages) full-fat cream cheese
- 1 tsp lemon extract
- Optional: zest of 1 lemon (about 1 1/2 tsp)
- 6 to 6 1/2 cups powdered sugar
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, beat together softened cream cheese and sugar until smooth. Add salt and eggs one at a time, mixing well, then stir in flour, sour cream, and lemon extract.
- In another bowl, cream softened butter and sugar until fluffy. Add eggs one at a time.
- Combine dry ingredients in a separate bowl; alternate adding them with buttermilk, lemon juice, vegetable oil, and lemon extract to the butter mixture.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes until set; cool in pans before transferring to wire racks.
- Assemble by layering cake with cheesecake filling and frosting as desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 65mg