CREAMY LEMON BUTTER CAKE

Creamy Lemon Butter Cake image

This is a one layer cake, almost breakfast worthy, yet definitely an after dinner dessert...or all day dessert..I couldn't keep out of it, nor could my husband. Almost reminds me of lemon bars in a cake-density type look...so delish! Give it a try and see for yourself. Picture's are my own.

Provided by Carole F

Categories Cakes

Time 1h

Number Of Ingredients 18

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Ingredients

CAKE BATTER
2/3 c flour
1/3 c sugar
2 tsp baking powder
1/4 tsp salt...heaping teaspoon
1/2 c unsalted butter, melted and cooled slightly
2 eggs
2 Tbsp lemon juice
1/2 tsp vanilla
1 Tbsp lemon peel...(gourmet collection by mccormick)
CREAM CHEESE FILLING
1 c confectioners' sugar
8 oz block of cream cheese, room temp
3 Tbsp butter, melted and cooled slightly
1 egg
1 tsp lemon extract
1/2 tsp vanilla extract
1/2 Tbsp lemon peel

Steps:

1. Preheat oven to 325 degrees F. Grease a 9 inch springform pan. Set aside.
2. Beat cream cheese on medium high for about 5 minutes until smooth and creamy. Add confectioner's sugar beat another 2 minutes. Add egg and beat until blended about 1 more minute, then add butter, both lemon and vanilla extracts, and lemon peel. Beat until combined for about 1 more minute. Set aside.
3. Cake Batter: In large bowl whisk together flour, sugar, baking powder and salt. Next, whisk into flour mixture the butter, eggs, lemon juice, vanilla extract,and lemon peel until combined...DO NOT OVER MIX.
4. Pour batter into spring form pan and spread batter evenly in the bottom of the prepared pan. Top with Cream cheese mixture by evenly spreading mixture over the batter to within 1/2" from edges of pan so that some of the cake batter still shows..see picture.
5. Bake for 35-40 minutes...or until the cake has puffed up or toothpick inserted comes out clean on the outer edges of the cake..not in the middle where the cream cheese is..very important.
6. Allow to cool in pan for 10 minutes before releasing sides of springform ring and then cool for another hour on the cooling rack. Now refrigerate for 3-4 hours before adding a large dollop of whipping cream in center of cake and add a marschino cherry, and then sprinkle with powdered sugar. Keep covered in fridge until ready to serve.
7. You may use blueberries, raspberries or the maraschino cherry for the topping of the whipped cream..I had the cherry on hand so that is what I used...layer several different fruits if desired!