Step 1
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a loaf pan or any pan with sides at least 4 inches high.
Step 2
Beat sugar and butter using an electric mixer in a large mixing bowl until creamy scraping the bowl often with a rubber spatula. Continue to beat adding eggs 1 at a time until well combined.
Step 3
Combine flour baking powder baking soda and salt in a separate bowl.
Step 4
Reduce mixer speed to low and continue beating the sugar mixture. Gradually add flour mixture alternatively with buttermilk until well combined 2 to 3 minutes. Add lemon zest and lemon extract; mix well. Spread pound cake crust mixture into the prepared pan.
Step 5
Bake in the preheated oven until a toothpick inserted into the center comes out clean 55 to 60 minutes.
Step 6
Let pound cake cool completely. Cut cake into pieces and press into the bottom of a 10-inch springform pan. Set aside.
Step 7
Preheat the oven to 350 degrees F (175 degrees C).
Step 8
Beat cream cheese and sugar using an electric mixer in a large mixing bowl until fluffy. Add eggs 1 at a time beating well after each addition. Add lemon pudding sour cream and lemon zest; blend well. Pour filling into prepared crust and spread evenly.
Step 9
Fill an oven-safe container with water and place it in the preheated oven under the rack where you will place the cheesecake; this will prevent cracking.
Step 9
Bake cheesecake in the preheated oven until almost set about 45 minutes.