Lemony Cream Butter Cake

This is another one of those recipes with pictures that inspired me to make it.  The fact that it was both lemon-y and creamy made me want to even more.  I love lemon in baked goods and in general; it’s such a bright and uplifting fruit.

This is pretty simple to put together, and looks nice sprinkled with powdered sugar.  The cake and cream parts are supposed to be layered, but it didn’t really work in mine (see cream part in the middle surrounded by cake).  I think the way I added the cream filling to the cake batter was suspect (more on that below).  Regardless, it’s quite tasty.  The lightness of the lemon balances out the richness of the cream cheese nicely.  Easily one of the most enthusiastically received desserts I’ve served to the usual ESOL crowd.

The crumb of the cake was not as fine and light as that of a regular cake, which I think fit well with the cream cheese filling.  The way I made mine though, it was a little too coarse.  It might not have been as noticeable if the cream cheese layer had been evenly distributed over the cake like it should have been.  If fixing the cream distribution does not improve things next time, I might try creaming the butter with sugar instead of melting the butter to give it a little more lift.

from Blackjack Bakehouse
makes one 9″ round cake


For the cake:
2/3 cups all-purpose flour
1/3 cup granulated sugar (I used a scant 1/3 c. to cut a little sugar)
2 tsp. baking powder 1 heaping tsp of kosher salt (use less if using a more fine salt)
1/2 cup (1 stick) unsalted butter, melted and cooled
2 eggs
2 Tbsp. lemon juice (~1 medium lemon)
1/2 tsp. vanilla zest of 2 lemons

For the cream cheese filling
8 oz. cream cheese, RT
3 Tbsp. unsalted butter, melted
1 egg 1 tsp. lemon extract
1/2 tsp. vanilla extract
zest of 1/2 lemon
1 cup confectioners’ sugar

Preheat oven to 325 degrees. Grease or spray a 9″ springform pan with vegetable spray.

Make the filling
1.  In a large bowl or bowl of a standmixer, beat the cream cheese on medium-high to high speed for about 5 minutes, until smooth and creamy. 2.  Add confectioners’ sugar and beat for another 2 to 3 minutes. Add egg and beat until completely combined, about 1 minute. Add butter, both extracts and lemon zest. Beat until completely combined, about 1 minute. Set aside.

Make the cake
1.  In large bowl, whisk together flour, sugar, baking powder and salt.
2.  Whisk in melted butter, eggs, lemon juice, vanilla extract and lemon zest until combined. Do not overmix.  (I actually whisked by hand for better control.)
3.  Pour batter evenly into springform pan. Carefully pour filling mixture evenly over the cake batter so that the filling covers all but the outer 1/2 inch, at which point the cake batter will be visible.

*TIP:  To avoid the cream-surrounded-by-cake phenomenon in mine, start pouring/spreading the filling working from the outer edges to the center of the cake.  Pour as you spread.  Do not pour the entire mixture in the center and then spread outwards like I did (The cream filling initially covered most of the cake, but shrunk into the center as it baked.

DO NOT start in the middle like I did here. Start from the edge.

Filling should be within 1/2″ from the edge.

4.  Bake for about 35 to 40 minutes, or until the cake has puffed up and toothpick inserted near edge of cake comes out clean.

Shrunken filling :(

5.  Allow to cool in pan on a wire rack for 10 minutes. Carefully remove springform sides and allow to cool on rack for 1 hour. Transfer to refrigerator and chill completely before serving.
6. Serve chilled, with a little sprinkling of confectioners’ sugar.  (I personally like to bring it to room temperature though)


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