Moist Lemon Butter Cake
Imagine a cake that combines the brightness of fresh lemon with the comforting richness of butter—this Moist Lemon Butter Cake is exactly that. With a tender, buttery crumb that’s packed with lemon zest and juice, it’s a cake that’s equally light and luscious. The creamy layer on top, made with smooth cream cheese and a touch of lemon, adds an extra layer of indulgence. Perfectly sweet yet a little tangy, this cake is the ideal balance of flavors. Serve it for dessert, brunch, or just when you’re craving something zesty and satisfying!
Servings
Ingredients
For the Cake:
- 3/4 c sugar
- 1/2 c butter 1 stick, melted
- 1 egg
- 1 1/2 tsp vanilla extract
- Zest of 2 lemons
- Juice of 1 lemon
- 1 1/4 c all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
For the Cream Layer:
- 8 ounces package cream cheese, softened
- 2 1/2 c powdered sugar
- 1 egg
- Zest of 1 lemon
Instructions
- Start by preheating your oven to 350°F, and lightly grease a 9-inch cake pan or pie dish to get it ready.
- In a large mixing bowl, cream the melted butter and sugar together until they’re nice and smooth. Add the egg, vanilla, lemon zest, and lemon juice, blending everything until it’s well combined.
- In another bowl, go ahead and sift the flour, baking powder, and salt – just to keep things light and well-mixed. Gradually add these dry ingredients to the wet mixture, stirring just until everything comes together. Pour the batter into your greased pan and set it aside.
- Now for the cream layer: in a medium bowl, beat the softened cream cheese until it’s silky. Slowly add the powdered sugar, mixing until you have a creamy, smooth blend. Add in the egg and lemon zest, and give it another good stir until smooth.
- Pour the cream mixture over the cake batter in the pan, spreading it into an even layer.
- Bake the cake for 38-40 minutes, or until the top has a lovely golden touch. After it’s done baking, give it time to cool all the way before you slice into it. For a finishing touch, sprinkle a bit of powdered sugar on top if you like.
- Enjoy!
Notes
To make this delicious cake gluten-free, just swap the all-purpose flour for a high-quality gluten-free baking blend (look for one that includes xanthan gum for the best texture). Gluten-free flour blends work well with the butter and lemon flavors, keeping that moist, tender crumb we love. Just double-check that all other ingredients, especially the baking powder, are gluten-free, and you’re good to go. This way, you can still enjoy every rich, lemony bite without any gluten worries!