4Grease and flour two 9-inch round cake pans and line the bottoms with parchment for easy release.
5Grease and flour two 9-inch round cake pans and line the bottoms with parchment for easy release.
6Grease and flour two 9-inch round cake pans and line the bottoms with parchment for easy release.
7In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
8In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
9In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
10In a large mixing bowl, beat the butter and sugar until light, pale, and fluffy about 3–4 minutes.
11In a large mixing bowl, beat the butter and sugar until light, pale, and fluffy about 3–4 minutes.
12In a large mixing bowl, beat the butter and sugar until light, pale, and fluffy about 3–4 minutes.
13Add the eggs one at a time, mixing well after each addition.
14Add the eggs one at a time, mixing well after each addition.
15Add the eggs one at a time, mixing well after each addition.
16Stir in the vanilla extract.
17Stir in the vanilla extract.
18Stir in the vanilla extract.
19Add the dry ingredients in three additions, alternating with the buttermilk, starting and ending with the dry ingredients. Mix just until combined, don’t overmix.
20Add the dry ingredients in three additions, alternating with the buttermilk, starting and ending with the dry ingredients. Mix just until combined, don’t overmix.
21Add the dry ingredients in three additions, alternating with the buttermilk, starting and ending with the dry ingredients. Mix just until combined, don’t overmix.
22Divide the batter evenly between the pans and smooth the tops.
23Divide the batter evenly between the pans and smooth the tops.
24Divide the batter evenly between the pans and smooth the tops.
25Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
26Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
27Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
28Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
29Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
30Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
31For the lemon cream filling, beat the cream cheese, powdered sugar, lemon zest, and lemon juice until smooth and creamy.
32For the lemon cream filling, beat the cream cheese, powdered sugar, lemon zest, and lemon juice until smooth and creamy.
33For the lemon cream filling, beat the cream cheese, powdered sugar, lemon zest, and lemon juice until smooth and creamy.
34In a separate bowl, whip the heavy cream until stiff peaks form.
35In a separate bowl, whip the heavy cream until stiff peaks form.
36In a separate bowl, whip the heavy cream until stiff peaks form.
37Gently fold it into the lemon mixture to create a thick, fluffy lemon cheesecake filling.
38Gently fold it into the lemon mixture to create a thick, fluffy lemon cheesecake filling.
39Gently fold it into the lemon mixture to create a thick, fluffy lemon cheesecake filling.
40Slice each cake horizontally to create four thin layers (optional).
41Slice each cake horizontally to create four thin layers (optional).
42Slice each cake horizontally to create four thin layers (optional).
43Spread a generous layer of lemon cream between each cake layer.
44Spread a generous layer of lemon cream between each cake layer.
45Spread a generous layer of lemon cream between each cake layer.
46Chill for 20–30 minutes if needed to help it set.
47Chill for 20–30 minutes if needed to help it set.
48Chill for 20–30 minutes if needed to help it set.
49Whip the topping ingredients until soft peaks form, then frost the top and sides of the cake.
50Whip the topping ingredients until soft peaks form, then frost the top and sides of the cake.
51Whip the topping ingredients until soft peaks form, then frost the top and sides of the cake.
52Swirl it high for that classic homemade finish.
53Swirl it high for that classic homemade finish.
54Swirl it high for that classic homemade finish.
55Garnish with lemon zest, a dusting of powdered sugar, or white chocolate curls.
56Garnish with lemon zest, a dusting of powdered sugar, or white chocolate curls.
57Garnish with lemon zest, a dusting of powdered sugar, or white chocolate curls.
58Chill at least 1 hour before slicing for clean, beautiful layers.
59Chill at least 1 hour before slicing for clean, beautiful layers.
60Chill at least 1 hour before slicing for clean, beautiful layers.
61Serve this Lemon Cheesecake Cake cold for the creamiest texture and brightest lemon flavor.
62Serve this Lemon Cheesecake Cake cold for the creamiest texture and brightest lemon flavor.
63Serve this Lemon Cheesecake Cake cold for the creamiest texture and brightest lemon flavor.