In a large mixing bowl, whisk together the dry ingredients ( four, sugar, baking powder, baking soda and salt).
In another mixing bowl, whisk the wet ingredients (buttermilk, vanilla, eggs, oil, lemon zest and lemon juice).
Add the wet ingredients to the dry ingredients and whisk until smooth.
Spread the cake layer in the prepared pan.
to make the cheesecake layer:
In a medium mixing bowl, beat cream cheese until creamy.
Add vanilla, sugar and zest and mix in well.
Add egg and mix in well.
Drop spoonfuls of the cheesecake batter on the cake layer and gently spread with the back of the spoon. Try to keep it about ¼" away from the edge.
to make the crumb topping:
In a medium mixing bowl, stir with a fork melted butter, sugar, salt and flour. Stir until the mixture resembles coarse crumbs.
Sprinkle the crumb topping over the cream cheese layer.
Bake the cake for 33 to 37 minutes, or until the edges are golden brown, the crumb topping is golden and the cream cheese layer looks slightly puffed up. It will go down as the cake cools.
Cool the cake completely in the pan before serving.
Notes
You will need 1 whole lemon for this recipe. I love lemon desserts so I always use the zest from the whole lemon. In this recipe it's used in the cake layer as well as the cheesecake layer.