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–+ servings
Lemon butter cake batter being poured into a round baking pan during preparation
Lalybeth

Lemon Butter Cake

This lemon butter cake has a buttery lemon cake base and a creamy lemon cream cheese topping that bakes into a soft, gooey layer. It is bright, rich, and easy enough for spring baking, summer gatherings, or a simple make-ahead dessert.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling and chilling 2 hours 30 minutes
Total Time 3 hours 30 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 393
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/2 cup unsalted butter, melted and slightly cooled, 113 g
  • 3/4 cup granulated sugar, 150 g
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 1/4 cups all-purpose flour, 150 g, spooned and leveled
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 8 ounces full-fat cream cheese, softened, 226 g
  • 2 cups powdered sugar, 240 g, sifted
  • 2 large eggs, room temperature
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon fine salt
  • powdered sugar, optional, for serving
  • fresh berries or whipped cream, optional, for serving

Equipment

  • 9-inch springform pan
  • Parchment paper
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Electric hand mixer
  • Offset spatula
  • cooling rack

Method
 

  1. Preheat the oven to 350°F or 175°C. Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a large bowl, whisk the melted butter and granulated sugar until glossy. Add the egg, vanilla extract, lemon zest, and lemon juice, then whisk until smooth.
  3. Add the flour, baking powder, and salt. Stir just until a thick batter forms and no dry flour remains. Do not overmix.
  4. Spread the batter evenly into the prepared pan. The layer will be thick, so use an offset spatula or the back of a spoon to smooth it to the edges.
  5. In another bowl, beat the softened cream cheese until smooth. Add the powdered sugar and beat on low speed until combined, then mix in the eggs, lemon zest, lemon juice, and salt until creamy.
  6. Pour the lemon cream layer over the cake batter and spread it gently. Do not stir the two layers together.
  7. Bake for 38 to 44 minutes, or until the edges are set and lightly golden, the top is slightly puffed, and the center still has a gentle jiggle. A toothpick will not come out completely clean because the topping is gooey.
  8. Cool the cake at room temperature for 1 hour, then refrigerate for at least 1 hour 30 minutes before slicing. Dust with powdered sugar and serve with berries or whipped cream if desired.

Nutrition

Calories: 393kcalCarbohydrates: 52gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 105mgSodium: 235mgPotassium: 100mgFiber: 1gSugar: 39gVitamin A: 630IUVitamin C: 3mgCalcium: 80mgIron: 1.3mg

Notes

Use fresh lemon juice and fresh lemon zest for the brightest flavor. Soften the cream cheese fully before mixing so the topping stays smooth. Do not rely on a clean toothpick test because the creamy top layer is meant to stay moist. The cake is done when the edges are set and lightly golden, the top looks slightly puffed, and the center has only a gentle jiggle. Cool completely, then chill before slicing for the cleanest pieces. Store covered in the refrigerator for up to 4 days. Nutrition information is an estimate based on 10 equal slices.

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