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Lemon Butter Cake

If you’re wondering if this treat tastes as good as it sounds, let me tell you… it does! I’ve made a few different “butter cake” recipes over the years, and while I’ve liked them all I have never been obsessed with any until this one. The Lemon Butter Cake. It’s a simple batter with a straightforward cream cheese topping, and yet somehow it bakes into something absolutely heavenly. It’s moist, it’s rich, and it’s loaded with lemon flavor. I cannot stress enough that you really should make this recipe as soon as possible.

You’ll start out with the cake batter. It’s made from all the usual baking suspects and then the zest of two lemons and the juice of one (no skimping on the lemon flavor here!). Transfer the batter to a cake round or a pie dish, and then set it aside while you mix up the cream layer. You’ll want to mix a softened block of cream cheese until smooth and then mix in some powdered sugar, an egg, and the zest from the second lemon. Pour the cream over the batter and pop it in the oven for about 40 minutes or until the top is turning golden. Allow the cake to fully cool and set before slicing. I know it’s hard, but it’s worth the wait!

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