Ingredients:
For the Lemon Cake:
.1 ½ cups all-purpose flour
.1 cup granulated sugar
.1 ½ tsp baking powder
.¼ tsp baking soda
.¼ tsp salt
.½ cup unsalted butter, softened
.2 large eggs
.½ cup whole milk
.¼ cup lemon juice (freshly squeezed)
.2 tbsp lemon zest
For the Cheesecake Layer:
.16 oz cream cheese, softened
.½ cup granulated sugar
.2 large eggs
.½ tsp vanilla extract
For the Lemon Cream Cheese Frosting:
.8 oz cream cheese, softened
.¼ cup unsalted butter, softened
.3 cups powdered sugar
.2 tbsp lemon juice
.1 tbsp lemon zest
Instructions:
1. Make the Lemon Cake:
.Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
.In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
.In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each.
.Slowly mix in the flour mixture, alternating with milk, starting and ending with flour. Mix in the lemon juice and zest.
.Divide the batter evenly between the two pans and bake for 25-30 minutes, or until a toothpick comes out clean. Let cool.
2. Make the Cheesecake Layer:
.Preheat the oven to 325°F (160°C). Line a 9-inch round cake pan with parchment paper.
.Beat cream cheese and sugar together until smooth. Add eggs, one at a time, then mix in the vanilla.
.Pour into the prepared pan and bake for 40-45 minutes or until the center is set. Cool completely and chill in the fridge for 2 hours.
3. Prepare the Frosting:
.Beat cream cheese and butter until smooth. Gradually add powdered sugar, lemon juice, and zest. Mix until creamy.
4. Assemble the Cake:
.Place one lemon cake layer on a plate. Top with the cheesecake layer. Add the second lemon cake layer on top.
.Frost the entire cake with lemon cream cheese frosting.
.Garnish with lemon slices or zest for decoration.
