Dreamy Lemon Cheesecake Cake with Cream Cheese Frosting

1. Beat the butter until it becomes smooth and creamy. Add the cream cheese and continue blending until fully combined with no streaks remaining. The mixture should be soft and uniform.
2. Add the lemon extract and optional zest for extra brightness.
3. Gradually mix in the powdered sugar until the frosting reaches a thick, spreadable consistency. Adding the sugar in increments helps prevent lumps and ensures a smooth finish.
4. Add a small amount of yellow gel food coloring if you’d like the frosting to reflect the cake’s lemony theme. Chill the frosting until ready to use so it stays firm during assembly.

Assemble the Cake:

1. Place one lemon cake layer on a cake board or stand. Spread a thin, even layer of frosting on top to act as an anchor for the cheesecake layer, preventing slippage.
2. Carefully release the chilled cheesecake from the springform pan. Invert it onto the frosted cake layer and gently peel away the parchment paper. Adjust as needed so it sits centered.
3. Spread a generous layer of lemon cream cheese frosting over the cheesecake. This layer acts as both filling and structural support between the cake layers.
4. Place the second lemon cake layer on top. Trim any uneven edges if needed so the cake stacks cleanly.
5. Frost the entire cake with the remaining lemon cream cheese frosting, smoothing the sides and top for a neat finish. Chilling the cake briefly helps firm up the frosting for easier smoothing.
6. Chill the finished cake for 30 minutes before slicing. This brief rest helps the layers stabilize and produces clean, defined slices.

   Prep Time: 45 mins
   Cooking Time: 1 hr 15 mins
   Total Time: 6 hrs (including chilling)