Lemony Cream Butter Cake -- I live for lemon cakes.
Lemony Cream Butter cake This tastes just like an Entenmann's. It's light lemony cream cheese filling and soft butter cake bottom kept me coming back to the refrigerator with a fork. This breakfast cake is my lemon butter cake experiment gone good. Unexpectedly better than good. It started with an episode of "Kid in a Candy Store" that featured a yummy-looking St. Louis gooey butter cake. I wanted some. However, I didn't want to use a cake mix. Plus, I didn't want to skip the cream cheese, as required by the homemade version that kept popping up online. So I rewound the episode several times to narrow down what they used to build their gooey butter cake. I wanted something lemon, too. And...voila -- I got an Entenmann's cheese danish. Except sans danish and all butter cake. A darned addictive Entenmann's. It's has a lightly sweet-light lemony filling that made it an all-day cake -- breakfast, snack-time, way-after-dinner time. And there's two layers: There's the thin buttery cake on the bottom with its golden-crusted edge. And then there's the luscious lemony cream cheese topping. You bake it for a while and a perfect sugary crisp crust forms over the top. So, really, I guess there's three layers. I want more. Lemony Cream Butter Cake For the cake -- 2/3 cup all-purpose flour 1/3 cup granulated sugar 2 teaspoons baking powder 1/4 teaspoon kosher salt (heaping) 1/2 cup (1 stick) unsalted butter, melted and cooled slightly 2 eggs 2 tablespoons lemon juice (which was about 1 lemon for me) 1/2 teaspoon vanilla zest of two lemons For the cream cheese filling -- 8 oz cream cheese, at room temperature 3 tablespoons unsalted butter, melted 1 egg 1 teaspoon lemon extract 1/2 teaspoon 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.