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–+ servings

Lemon Butter Cake

Buttery lemon cake is topped with a creamy lemon cream cheese layer, baked until lightly golden, and optionally dusted with powdered sugar.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert, Snack
Servings 8 slices
Calories 650 kcal

Ingredients
  

  • ¾ cup sugar
  • ½ cup butter (1 stick), melted
  • 1 egg
  • 1 ½ teaspoons vanilla extract
  • 2 lemons, zested
  • 1 lemon, juiced
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 8 oz cream cheese, softened
  • 2 ½ cups powdered sugar
  • 1 egg (for cream layer)
  • 1 lemon, zested (for cream layer)

Instructions
 

  • Preheat oven to 350°F and grease a 9-inch cake pan or pie dish.
  • In a large bowl, cream together butter and sugar. Add egg, vanilla, lemon zest, and lemon juice. Mix until smooth.
  • In a separate bowl, combine flour, baking powder, and salt. Gradually add to wet ingredients and stir just until combined.
  • Transfer the batter to the prepared pan and spread evenly.
  • For the cream layer: Beat softened cream cheese until smooth. Gradually mix in powdered sugar, then add egg and lemon zest. Mix until creamy.
  • Spread cream mixture over the cake batter in an even layer.
  • Bake for 38-40 minutes, or until golden brown and center is set. Let cool completely before slicing.
  • Optional: Dust with powdered sugar before serving.

Notes

This cake has a soft lemon base with a creamy, sweet topping. Best served fully cooled or lightly chilled.

Nutrition

Serving: 1slicesCalories: 650kcalCarbohydrates: 114gProtein: 5.5gFat: 22.5gSaturated Fat: 14gTrans Fat: 0.5gCholesterol: 113mgSodium: 180mgFiber: 1.1gSugar: 85g