Dreamy Lemon Cheesecake Cake with Cream Cheese Frosting

Make the Lemon Cake Layers:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round pans, ensuring the sides are coated evenly so the cakes release smoothly after baking.
2. In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt, and lemon zest. Whisking helps aerate the dry mixture and distributes the zest throughout the flour so the citrus flavor is consistent in every bite.
3. In another bowl, combine buttermilk, fresh lemon juice, vegetable oil, and lemon extract. This mixture adds acidity, moisture, and fat, creating a tender crumb once incorporated into the batter.
4. In a large bowl, cream the softened butter until smooth. Add the granulated sugar and beat until light and fluffy. This step introduces air into the batter and helps the cake layers rise properly.
5. Add the eggs one at a time, mixing until just combined after each addition. Avoid overbeating to maintain a soft, even crumb in the finished cake.
6. Alternate adding the dry mixture and the buttermilk mixture, beginning and ending with the dry ingredients. Mix on low speed just until combined, stopping to scrape the bowl as needed to avoid lumps without overworking the batter.
7. Divide the batter evenly between the prepared pans and smooth the tops gently with a spatula.
8. Bake for 20–24 minutes or until a toothpick inserted into the center comes out clean. The tops should spring back lightly when touched.
9. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely. Fully cooled cakes stack better and help prevent the frosting from melting.

Make the Frosting:

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