Preheat your oven to 300°F (150°C). Prepare a 9-inch springform pan with parchment paper at the bottom and create a water bath with a baking dish filled with hot water on the bottom rack.

In a large mixing bowl, beat 16 ounces of softened cream cheese until smooth, then gradually add 1 cup of granulated sugar and a pinch of salt until creamy and lump-free.

Mix in 1 cup of sour cream and 1 teaspoon of lemon extract. Add the eggs one at a time, blending gently.

Pour the cheesecake batter into the prepared springform pan and bake for about 45 minutes until edges are set.

Let the cheesecake cool gradually in the oven to avoid shocking it.

Chill the cheesecake in the refrigerator for at least 5-6 hours or preferably overnight.

Preheat your oven to 350°F (175°C) when ready to make the cake layers and prepare two 9-inch round cake pans.

Whisk together 2 cups of cake flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and salt in a bowl, and add lemon zest.

In another bowl, combine 1 cup of buttermilk, 1/2 cup of vegetable oil, 1 teaspoon of lemon extract, and lemon juice.

Cream 1/2 cup of softened butter with 1 cup of sugar until fluffy. Add 3 eggs one at a time, beating well after each addition.

Alternately mix the dry and wet ingredients into the butter mixture until just combined.

Divide the batter between the two pans and bake for 20-24 minutes until a toothpick comes out clean. Cool in pans for 10 minutes before transferring them to racks.

Assemble the cake with the cooled layers and frosting made from powdered sugar and cream cheese.

Chill the cake if necessary to stabilize before serving.