Place a 9x13 pan filled with one inch of water on a rack in the bottom ⅔ of the oven.

Preheat oven to 300 degrees F.

Line the bottom of a 9 inch spring form pan with a circle of parchment paper.

In a mixing bowl, mix softened cream cheese until smooth.

Mixing at low speed, add sugar, salt, flour.

Add lemon extract and sour cream. Mix at low speed until smooth and incorporated. Add eggs one at a time. Mix until well combined.

Pour the cheesecake batter into springform pan lined with parchment and place on a rack just above the pan of water.

Bake for 45 minutes. The cheesecake should be set at this point- it may jiggle slightly.

Turn off the oven and leave cheesecake inside for 30 more minutes with the oven door slightly open.

Allow the cheesecake to cool on the countertop. Then, place foil on the pan and chill in the freezer for 2-3 hours.

Preheat the oven to 350 degrees, grease and flour two 9×2 inch round pans.

In a medium bowl, whisk the flour, baking powder, baking soda, salt, and zest for 30 seconds. Set aside.

In another bowl, add the buttermilk, oil and lemon extract and lemon juice. Set aside.

In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears.

Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients.

Do not mix above medium speed or over mix the cake batter.

Divide batter between the two prepared 9 inch cake pans.

Bake at 350 degrees for 20-24 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached. Let cool 10 minutes and turn out.

Cut butter into ½ inch slices and add to the bowl of your mixer, beat until smooth.

Cut the cream cheese into pieces and add to the butter, beating until blended.

Add the lemon extract. (Lemon zest is optional).

Gradually add powdered sugar and beat until well blended.

This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly and remix.

Place the first lemon cake layer on the cake plate or pedestal. Spread with a thin layer of frosting.

Run a thin knife between the cake and side of the cake pan to help prevent sticking.

Release the sides of the springform pan.

Place the cheesecake upside down onto the first cake layer. Remove the bottom of the cake pan.

Remove the parchment if you haven't already.

Spread the cheesecake layer with a thin layer of frosting. Top with the top lemon cake layer.

Frost the cake as usual. If at any time the frosting becomes too soft, or the layers are sliding, just pop it in the freezer for 15 minutes to firm things up.