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Lemon Cream Butter Cake

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A buttery lemon cake base topped with a creamy lemon cream cheese filling, combining rich and tangy flavors in a delightful dessert perfect for any occasion.

Ingredients

For the cream cheese filling:

8 oz full-fat cream cheese, at room temperature

1 cup icing/confectioners’ sugar

3 tablespoons unsalted butter, melted and slightly cooled

1 large egg

½ teaspoon vanilla extract

Zest of ½ lemon

2 tablespoons freshly squeezed lemon juice

For the cake:

⅔ cup all-purpose flour, spooned and leveled

⅓ cup granulated white sugar

2 teaspoons baking powder

⅛ teaspoon salt (reduce to a pinch if using salted butter)

½ cup unsalted butter, melted and slightly cooled

2 large eggs

Zest of 2 small or 1 large lemon

2 tablespoons freshly squeezed lemon juice

½ teaspoon vanilla extract or vanilla bean paste

For garnish:

Additional icing/confectioners’ sugar

Instructions

  1. Preheat oven to 325°F (not fan-assisted). Spray an 8-inch springform pan with cooking spray and line the bottom with parchment paper. Place pan on a baking sheet.
  2. Prepare the cream cheese filling: Beat cream cheese on medium-high speed for 5 minutes until smooth. Add icing sugar, beat 2-3 minutes. Add egg, beat 1 minute. Add melted butter, vanilla, lemon zest, and lemon juice; beat 1 minute. Set aside.
  3. Prepare cake batter: Whisk flour, sugar, baking powder, and salt in a large bowl. Whisk in melted butter, eggs, lemon juice, vanilla, and lemon zest just until combined. Do not over-mix.
  4. Pour cake batter evenly into the prepared pan, spreading to edges and leveling.
  5. Carefully pour cream cheese filling in the center of the cake batter, spreading it to within ½ inch of the pan edge, leaving the edges as cake batter.
  6. Bake 30-35 minutes until edges are light golden and center is set but slightly jiggly. Test edges with a cake tester.
  7. Cool in pan 5-10 minutes, run knife around edges, remove outer ring. Cool completely at room temperature for 1 hour.
  8. Transfer to serving plate, refrigerate to chill before serving. Dust with icing sugar before serving.

Notes

  • To prevent cream cheese filling from spilling, add it slowly and spread carefully within cake batter edges.
  • Can use a regular 8-inch cake pan if lined and greased well.
  • Full-fat cream cheese is recommended for best texture.
  • Store leftovers refrigerated up to 3 days; freeze slices wrapped individually.
  • Fresh lemon juice preferred for best flavor over bottled juice.
  • Add fresh berries into batter for extra flavor and texture.
  • Pairs well with whipped cream, vanilla ice cream, tea, or coffee.

Nutrition

Find it online: https://recipesbyjanet.com/lemon-cream-butter-cake/