Preheat your oven to 300°F (150°C) for the cheesecake layer and prepare a water bath.

Grease a 9-inch springform pan with butter and line the bottom with parchment paper.

In a large bowl, beat the softened cream cheese until smooth, then add sugar, salt, sour cream, lemon extract, and eggs, mixing until blended.

Pour the cheesecake batter into the pan and bake in the water bath for about 45 minutes.

Let the cheesecake cool slowly in the oven for an hour, then refrigerate for at least 4 hours.

Preheat the oven to 350°F (175°C). Whisk together cake flour, baking powder, baking soda, and salt in a bowl.

Cream together softened butter and sugar until light, then incorporate eggs, buttermilk, and lemon extract.

Combine dry ingredients with the butter mixture, avoiding overmixing, then divide batter between two prepared pans.

Bake the cake layers for 20-24 minutes until a toothpick comes out clean.

Once cooled, assemble the cake by layering a lemon cake, cheesecake, and then the second cake layer. Frost with cream cheese frosting.

Chill the assembled cake for at least 30 minutes before serving.

Serve sliced, chilled, optionally with berries or whipped cream.