Preheat your oven to 300°F (150°C) and set a pan of water on a lower rack to create steam while baking.

In a large mixing bowl, beat the cream cheese until silky smooth. Gradually blend in sugar, salt, flour, sour cream, and lemon extract. Incorporate eggs one at a time, mixing just until combined.

Pour this mixture into a greased springform pan and bake for 45 minutes until set but still jiggly in the center.

Let it cool in the oven for an hour, then refrigerate for at least 5-6 hours or overnight.

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

In one bowl, whisk together cake flour, baking powder, baking soda, and salt.

In another mixing bowl, combine buttermilk, vegetable oil, lemon extract, and lemon juice.

In a large bowl, cream the butter and sugar until light and fluffy, then add eggs one at a time. Alternate adding dry mixture and wet mixture, starting and finishing with dry.

Pour the batter into the prepared pans and bake for 20-24 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely on a wire rack.

In a mixing bowl, beat the butter and cream cheese together until creamy and smooth.

Gradually add powdered sugar and lemon extract, mixing on low to avoid a sugar cloud. Increase speed to medium until fluffy.

Adjust consistency with additional powdered sugar or a splash of milk if necessary.

Place one layer of the lemon cake on a cake stand. Spread a generous layer of frosting over the top before gently placing the cheesecake layer on it.

Add another layer of frosting on top of the cheesecake, followed by the second lemon cake layer. Cover the entire cake with the remaining frosting.

Chill the cake for about 30 minutes before serving.