Instructions:
Step 1: Preheat oven to 325°F (160°C). Grease and line two 8-inch cake pans with parchment paper.
Step 2: In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add 1 egg at a time, beating well after each. Mix in sour cream, lemon zest, and lemon juice. Set aside.
Step 3: In another bowl, whisk together flour, baking powder, and salt.
Step 4: In a third bowl, cream butter and 1/2 cup sugar until fluffy. Beat in remaining egg and vanilla extract.
Step 5: Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with dry ingredients.
Step 6: Divide the cake batter between the two pans. Spoon cheesecake mixture on top and gently swirl with a knife.
Step 7: Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pans before removing.
Storage Information:
Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving or enjoy chilled straight from the fridge.
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