Lemon Cream Butter Cake

This Lemon Cream Butter Cake is the love child of a buttery lemon cake and a lemon cheesecake. A perfect marriage of the two textures and flavours.
This Lemon Cream Butter Cake is the love child of a buttery lemon cake and a lemon cheesecake. A perfect marriage of the two textures and flavours.

Ingredients
For the cream cheese filling:

  • 8 oz cream cheese at room temperature
  • 1 cup icing/confectioners' sugar
  • 3 Tbsp unsalted butter melted and slightly cooled
  • 1 large egg
  • 1/2 tsp vanilla
  • Zest of 1/2 lemon
  • 2 Tbsp freshly squeezed lemon juice

For the Cake:

  • 2/3 cup all-purpose flour
  • 1/3 cup granulated white sugar
  • 2 tsp baking powder
  • 1/8 tsp salt reduced to a pinch if using salted butter
  • 1/2 cup unsalted butter melted and slightly cooled
  • 2 large eggs
  • Zest of 2 small or one large lemons
  • 2 Tbsp freshly squeezed lemon juice
  • 1/2 tsp vanilla

For garnish:

  • Additional icing/confectioners' sugar

Instructions

  1. Preheat oven to 325F (160C). Prepare an 8-inch springform pan by spraying with cooking spray and lining the bottom with a round of parchment paper. Place pan on a baking sheet and set aside. *Baking sheet is recommended as some small amount of butter may leak out during baking.

  2. Prepare the filling: In a large bowl with an electric beater or the bowl of a stand mixer with a paddle attachment, beat the cream cheese on medium-high peed for about 5 minutes, until smooth and creamy.
  3. Add the icing sugar and beat for another 2 to 3 minutes. Add the egg and beat until completely combined, about 1 minute. Add the melted butter, vanilla, lemon zest and lemon juice. Beat until completely combined, about 1 minute. Set aside.
  4. Prepare the cake batter: In large bowl, whisk together the flour, white sugar, baking powder and salt. Whisk in melted (cooled) butter, eggs, lemon juice, vanilla and lemon zest just until combined. Do not overmix.