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, 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 turns golden. Allow the cake to fully cool and set before slicing. I know it’s hard, but it’s worth the wait!
INGREDIENTS
2 tablespoons mayonnaise
3 lemons, zested and juiced
3 large eggs
1 cup (2 sticks) unsalted butter
1 1/4 cups sugar
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1/2 teaspoon salt
PREPARATION
Preheat the oven to 340º F. Butter a 9-inch round cake pan and dust with flour.
In a medium bowl, combine flour, baking powder and baking soda.
In a separate bowl, whisk together butter, sugar and salt until fully combined and the mixture is creamed. Whisk in eggs, one egg at a time, making sure each is fully incorporated before adding the next.
Mix in lemon zest and mayonnaise until fully combined, then slowly sift in flour while whisking. Stop whisking when fully incorporated. (Be careful not to overmix!) Stir in lemon juice.
Spread batter into cake pan and bake for 40-45 minutes, until the center bounces back when pressed with your finger.
Remove from the oven, then let cool for 10-12 minutes and transfer to a serving platter by turning it upside down onto the surface.
Serve while still warm or fully cooled