In a mixing bowl, add the eggs, lemon zest, lemon juice and milk. Whisk until well mixed and set aside.
In another mixing bowl, add the flour, baking powder, baking soda and salt. Whisk and then set aside.
In a third bowl, add the butter and sugar and mix very well.
Add in 1/3 of the flour mixture. Mix just until combined.
Mix in 1/2 of the liquid mixture just until combined.
Add in the next 1/3 of the flour mixture. Mix until combined and then add in the last of the liquid mixture, mixing just until combined.
Optional: Add a couple drops of yellow food coloring
Pour into greased spring form pan. (You can set your springform pan onto another sheet pan, just in case the pan leaks a bit.)
Bake at 350 for 35 - 40 minutes.
Leave the cake in the pan and cool completely.
For the Cheesecake:
In a bowl, whisk together the jello mix, lemon juice and boiling water. Set aside to cool to room temperature. (You can cool in the fridge, but don't allow it to get cold, or it will firm up too much.)
In a mixing bowl, add the sugar and cream cheese and mix well.
Add in the room temperature jello mixture and mix well. Scrape down the sides of the bowl and mix again.
In a chilled bowl, add 1/2 cup evaporated milk. Whip on high until stiff peaks form.
Fold the whipped evaporated milk into the cream cheese mixture.
Optional: Add a few drops of yellow food coloring.
Pour into the springform pan and cover the cake.
Chill in the fridge for about 5-6 hours.
Once chilled, run a hot knife around the inside of the pan before taking the pan collar off.