Lemon Butter Cake

Step 1

Preheat oven to 340°F (170°C). Grease a 9” round springform pan with a small piece of butter. If using a regular round pan, line the bottom and sides with parchment paper to be able to lift it out easily.

Step 2

Combine grated lemon zest, sugar, and salt in a large bowl. Using your fingers, rub the mixture until the sugar becomes fragrant and pale yellow.

Step 3

Add the egg, lemon juice, and melted cooled butter. Whisk to combine.

Step 4

Sift flour and baking powder into the same bowl. Gently fold with a spatula to make a thick batter. Spread batter evenly into the greased baking pan.

Step 5

Combine softened cream cheese and powdered sugar in a large bowl. Mash with a spatula to break up any lumps.

Step 6

Add salt, egg yolks, lemon juice, and lemon zest. Whisk until smooth and creamy. You can use an electric mixer but you don’t need to.

Step 7

Pour the filling on top of the batter. Place the baking pan onto a larger baking sheet (this will prevent butter leaking out of the bottom). Place into the middle of the oven.

Step 8

Bake for 45-55 minutes, or until the edges are golden brown and the middle is puffed. If you see it browning too quickly, tent the top with a piece of aluminum foil.

Step 9

Let cool for 10 minutes before releasing the sides of the pan or lifting out the cake. Slide it onto a serving plate and sprinkle with powdered sugar. Serve immediately for extra gooey-ness or chill for a firmer texture.