Creamy Lemon Butter Cake
By
Carole F
@BakersQueen
1
Picture's are my own.
Ingredients
-
CAKE BATTER
-
2/3 cflour
-
1/3 csugar
-
2 tspbaking powder
-
1/4 tspsalt...heaping teaspoon
-
1/2 cunsalted butter, melted and cooled slightly
-
2eggs
-
2 Tbsplemon juice
-
1/2 tspvanilla
-
1 Tbsplemon peel...(gourmet collection by mccormick)
-
CREAM CHEESE FILLING
-
1 cconfectioners' sugar
-
8 ozblock of cream cheese, room temp
-
3 Tbspbutter, melted and cooled slightly
-
1egg
-
1 tsplemon extract
-
1/2 tspvanilla extract
-
1/2 Tbsplemon peel
How to Make Creamy Lemon Butter Cake
- Preheat oven to 325 degrees F. Grease a 9 inch springform pan. Set aside.
- Beat cream cheese on medium high for about 5 minutes until smooth and creamy. Add confectioner's sugar beat another 2 minutes. Add egg and beat until blended about 1 more minute, then add butter, both lemon and vanilla extracts, and lemon peel. Beat until combined for about 1 more minute. Set aside.
- Allow to cool in pan for 10 minutes before releasing sides of springform ring and then cool for another hour on the cooling rack. Now refrigerate for 3-4 hours before adding a large dollop of whipping cream in center of cake and add a marschino cherry, and then sprinkle with powdered sugar. Keep covered in fridge until ready to serve.
- You may use blueberries, raspberries or the maraschino cherry for the topping of the whipped cream..I had the cherry on hand so that is what I used...layer several different fruits if desired!