Ingredients:

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2 ½ cups all-purpose flour

2 ½ teaspoons baking powder

½ teaspoon salt

1 cup unsalted butter, softened

1 ¾ cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup whole milk

¼ cup fresh lemon juice

2 tablespoons lemon zest

8 ounces cream cheese, softened

1 cup sour cream

½ cup granulated sugar (for cheesecake layer)

2 tablespoons all-purpose flour (for cheesecake layer)

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Cream Cheese Frosting:

8 ounces cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

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Directions:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a medium bowl, whisk together flour, baking powder, and salt.

3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

4. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.

5. Fold in lemon juice and lemon zest.

6. In a separate bowl, beat together cream cheese, sour cream, sugar, and flour until smooth.

7. Pour half of the cake batter evenly into the prepared pans. Carefully spread the cream cheese mixture over the batter in each pan, then top with the remaining cake batter.

8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

9. Let cakes cool in pans for 15 minutes, then turn out onto wire racks to cool completely.

10. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then lemon juice and vanilla extract, beating until creamy.

11. Frost the cooled cakes and assemble layers. Decorate as desired.

Prep Time: 25 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 25 minutes

Kcal: 480 kcal | Servings: 12 servings

Tips:

Use room temperature ingredients for a smoother batter and frosting consistency.

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Chill the cake layers before frosting to prevent the frosting from melting.

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