Lemon Butter Cake
Serves 1
Directions
- 1Whisk the flour, baking powder, salt, and set aside.
- 2Whisk the flour, baking powder, salt, and set aside.
- 3Whisk the flour, baking powder, salt, and set aside.
- 4In a large bowl, whisk together the melted butter and sugar until combined.
- 5In a large bowl, whisk together the melted butter and sugar until combined.
- 6In a large bowl, whisk together the melted butter and sugar until combined.
- 7Add the egg, vanilla, lemon zest, lemon juice and mix to combine.
- 8Add the egg, vanilla, lemon zest, lemon juice and mix to combine.
- 9Add the egg, vanilla, lemon zest, lemon juice and mix to combine.
- 10Add in the dry ingredients and mix until smooth.
- 11Add in the dry ingredients and mix until smooth.
- 12Add in the dry ingredients and mix until smooth.
- 13Pour into a greased and lined 9-inch round springform pan and set aside.
- 14Pour into a greased and lined 9-inch round springform pan and set aside.
- 15Pour into a greased and lined 9-inch round springform pan and set aside.
- 16For the lemon cream, start by using a hand or stand mixer to beat the cream cheese until smooth.
- 17For the lemon cream, start by using a hand or stand mixer to beat the cream cheese until smooth.
- 18For the lemon cream, start by using a hand or stand mixer to beat the cream cheese until smooth.
- 19Mix in the powdered sugar one cup at a time until thin and creamy.
- 20Mix in the powdered sugar one cup at a time until thin and creamy.
- 21Mix in the powdered sugar one cup at a time until thin and creamy.
- 22Mix in the egg and lemon zest.
- 23Mix in the egg and lemon zest.
- 24Mix in the egg and lemon zest.
- 25Pour the lemon cream right in the middle of the batter, so it spreads to the edges.
- 26Pour the lemon cream right in the middle of the batter, so it spreads to the edges.
- 27Pour the lemon cream right in the middle of the batter, so it spreads to the edges.
- 28Bake at 350 degrees Fahrenheit for 35 to 40 minutes or until the top has formed a golden skin and is evenly puffed.
- 29Bake at 350 degrees Fahrenheit for 35 to 40 minutes or until the top has formed a golden skin and is evenly puffed.
- 30Bake at 350 degrees Fahrenheit for 35 to 40 minutes or until the top has formed a golden skin and is evenly puffed.
- 31Let cool at room temperature for 30 minutes, then transfer to the refrigerator to chill uncovered for 2 hours.
- 32Let cool at room temperature for 30 minutes, then transfer to the refrigerator to chill uncovered for 2 hours.
- 33Let cool at room temperature for 30 minutes, then transfer to the refrigerator to chill uncovered for 2 hours.
- 34Run a knife around the edges of the pan to help release the cake.
- 35Run a knife around the edges of the pan to help release the cake.
- 36Run a knife around the edges of the pan to help release the cake.
- 37Top with powdered sugar.
- 38Top with powdered sugar.
- 39Top with powdered sugar.
Ingredients
- 1.25 cup all purpose flour
- 1.25 cup all purpose flour
- 1.25 cup all purpose flour
- 1 tsp baking powder
- 1 tsp baking powder
- 1 tsp baking powder
- 0.25 tsp salt
- 0.25 tsp salt
- 0.25 tsp salt
- 0.5 cup unsalted butter, melted
- 0.5 cup unsalted butter, melted
- 0.5 cup unsalted butter, melted
- 0.75 cup granulated sugar
- 0.75 cup granulated sugar
- 0.75 cup granulated sugar
- 1 large egg
- 1 large egg
- 1 large egg
- 1 tsp vanilla
- 1 tsp vanilla
- 1 tsp vanilla
- 2 tbsp lemon zest
- 2 tbsp lemon zest
- 2 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 2 tbsp fresh lemon juice
- 2 tbsp fresh lemon juice
- 6 oz cream cheese
- 6 oz cream cheese
- 6 oz cream cheese
- 3 cups powdered sugar
- 3 cups powdered sugar
- 3 cups powdered sugar
- 1 large egg
- 1 large egg
- 1 large egg
- 1 tbsp lemon zest
- 1 tbsp lemon zest
- 1 tbsp lemon zest
Equipment
whisklarge bowl9 inch round springform panhand mixerstand mixerknife