Lemon Butter Cake – A Bright and Creamy Delight

 There’s something irresistible about the combination of rich butter and tangy lemon. This Lemon Butter Cake brings those beloved flavors together in a dessert that is both refreshingly bright and wonderfully indulgent. Featuring a soft, buttery cake base and a luscious cream cheese layer, it’s the perfect treat for any lemon lover. Simple to make yet impressive to serve, this cake is destined to become a staple in your baking rotation.

Why You’ll Love This Lemon Butter Cake

• Perfectly Balanced: A delightful harmony of buttery sweetness and citrus zing.

• Creamy Indulgence: The smooth cream cheese layer provides a luxurious contrast to the light cake.

• Effortlessly Elegant: Simple steps with a stunning, impressive result.

• Incredibly Versatile: Perfect for brunch, tea-time, or a special dessert, served plain or dressed up.

Ingredients

For the Cake Base:

• ¾ cup granulated sugar

• ½ cup (1 stick) unsalted butter, melted

• 1 large egg

• 1 ½ teaspoons vanilla extract

• Zest of 2 lemons

• Juice of 1 lemon

• 1 ¼ cups all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon salt

For the Cream Cheese Layer:

• 1 (8 oz) package cream cheese, softened to room temperature

• 2 ½ cups powdered sugar

• 1 large egg

• Zest of 1 lemon

Step-by-Step Instructions

Step 1: Prepare for Baking
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or pie dish with butter or non-stick cooking spray.

Step 2: Make the Cake Base
In a large bowl, whisk together the melted butter and granulated sugar until smooth. Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Spread the batter evenly into the bottom of your prepared pan.

Step 3: Create the Cream Cheese Layer
In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy. Gradually add the powdered sugar and mix until creamy. Beat in the egg and lemon zest until the mixture is fully incorporated and smooth.

Carefully pour and spread the cream cheese mixture over the cake batter, covering the surface completely.

Step 4: Bake to Perfection
Bake for 38-40 minutes, or until the top is lightly golden and the center is set. The cake should have a slight jiggle, and a toothpick inserted into the center should come out with a few moist crumbs (but not wet batter).

Step 5: Cool and Serve
Allow the cake to cool completely in the pan on a wire rack. This is crucial for the cream cheese layer to set properly. For a beautiful finish, dust with a little extra powdered sugar just before serving.

Tips for a Perfect Cake

• Fresh is Best: For the brightest, most vibrant lemon flavor, always use fresh lemon zest and juice.

• Room Temperature is Key: Ensure your cream cheese is fully softened to avoid a lumpy filling.

• Don’t Overbake: Start checking for doneness a few minutes early. The cake continues to set as it cools.

• Get Creative: Garnish with fresh berries, a drizzle of lemon glaze, or a sprig of mint for an extra-special touch.

Serving Suggestions

• Enjoy a slice with a cup of tea or coffee for a delightful afternoon treat.

• Serve with a dollop of whipped cream and a side of mixed berries for a summer dessert.

• Pair with a glass of champagne or a mimosa for a celebratory brunch.

Conclusion

This Lemon Butter Cake is a true celebration of simple, vibrant flavors. The tender cake and creamy, tangy topping create a dessert that is both comforting and elegant. Easy enough for a weeknight yet special enough for guests, it’s a recipe you’ll return to again and again.