If you’re wondering if this delectable delicacy measures up to its enticing description, I can tell you that it does! I’ve tried several “butter cake” recipes over the years, and while they’ve all been delicious, none have enthralled me as much as this one – the Lemon Butter Cake.

The batter is basic, and the cream cheese topping is simple but delicious. When baked together, it changes into a juicy, delectable delicacy filled with lemon flavor. Believe me when I say you should make this dish as soon as possible.

To begin, make the cake batter with the regular baking ingredients plus the zest and juice of two lemons (no holding back on the lemon taste!). Place the batter in a cake round or pie dish, then add the cream layer.

Combine softened cream cheese, powdered sugar, an egg, and the zest of the second lemon in a mixing bowl. Pour this creamy goodness over the batter and bake for 40 minutes, or until the top turns brown. Allow the cake to cool and set completely before slicing. I know it’s difficult to wait, but trust me when I say it’s well worth it!

The lemon-infused essence of this treat gives it a summery vibe, yet it’s guaranteed to be a hit all year round. Whether you serve it at a holiday brunch, church potluck, or as an after-dinner indulgence, be prepared to receive an outpouring of compliments and countless requests for the recipe. Fortunately, it’s easy enough for anyone to whip up!

Lemon Cream Cheese Cake Recipe

Serves: 6 to 8 people

Preparation time: 15 minutes

Cooking time: 40 minutes

Ingredients:

– ¾ cup sugar
– ½ cup melted butter (1 stick)
– 1 egg
– 1 ½ teaspoons vanilla
– Zest of 2 lemons
– Juice of 1 lemon
– 1 ¼ cup all-purpose flour
– 1 teaspoon baking powder
– ¼ teaspoon salt

Cream Layer:

– 1 (8 oz) package of cream cheese, softened
– 2 ½ cups powdered sugar
– 1 egg
– Zest of 1 lemon

Preparation:

1. Preheat your oven to 350 degrees F (175 degrees C) and grease a 9-inch cake pan or pie dish.

2. In a large bowl, combine the melted butter and sugar until smooth. Add the egg, vanilla, lemon zest, and lemon juice, and mix well.

3. In a separate small bowl, sift the flour, baking powder, and salt together. Slowly add these dry ingredients to the wet mixture, stirring until just combined.

4. Transfer the batter to the prepared cake pan and set it aside.

5. For the cream layer, beat the softened cream cheese in a medium bowl until smooth. Gradually add the powdered sugar, mixing until fully combined. Stir in the egg and lemon zest until the mixture becomes smooth.

6. Spread the cream layer evenly over the cake batter in the pan.

7. Bake the cake in the preheated oven for 38-40 minutes or until the top is just starting to brown.

8. Allow the cake to cool completely before slicing. If desired, dust the top with powdered sugar for a finishing touch. Enjoy!