Preheat oven 350°.
Cream butter and sugar.
On low, mix in eggs one at a time.
Mix in vanilla.
In measuring cup, pour lemon juice and then top with enough milk for the liquid total to be ½ cup.
Stir baking soda into the lemon-milk mixture.
On low, mix the lemon-milk into the cream mixture.
Whisk together sifted flour, pudding, salt and baking powder.
Add the flour mixture to the cream mixture, one ladle at a time. Allow each spoonful to incorporate before adding another.
Mix in boiled water.
Prepare a 9” or larger, round cake pan with cooking spray.
Pour just enough batter into prepared pan to cover the bottom.
Set frozen cheesecake into the center of the batter, allowing clearance around the cheesecake for additional batter.
Pour just enough batter over the cheesecake to fully cover with a very thin layer.
Bake at 350 for 25-30 minutes.
Bake the remaining batter for additional layers.
Allow to fully cool before frosting or assembling.
Frost with Light Buttercream Frosting.
Garnish with fresh fruit or graham cracker crumbles, as desired.