Lemon Cream Butter Cake

This Lemon Cream Butter Cake is the love child of a buttery lemon cake and a lemon cheesecake. A perfect marriage of the two textures and flavours.

Ingredients
For the cream cheese filling:

• 8 oz cream cheese at room temperature
• 1 cup icing/confectioners' sugar
• 3 Tbsp unsalted butter melted and slightly cooled
• 1 large egg
• 1/2 tsp vanilla
• Zest of 1/2 lemon
• 2 Tbsp freshly squeezed lemon juice

For the Cake:

• 2/3 cup all-purpose flour
• 1/3 cup granulated white sugar
• 2 tsp baking powder
• 1/8 tsp salt reduced to a pinch if using salted butter
• 1/2 cup unsalted butter melted and slightly cooled
• 2 large eggs
• Zest of 2 small or one large lemons
• 2 Tbsp freshly squeezed lemon juice
• 1/2 tsp vanilla

For garnish:

• Additional icing/confectioners' sugar

Instructions

1. Preheat oven to 325F (160C). Prepare an 8-inch springform pan by spraying with cooking spray and lining the bottom with a round of parchment paper. Place pan on a baking sheet and set aside. *Baking sheet is recommended as some small amount of butter may leak out during baking.
2. 
   
3. Prepare the filling: In a large bowl with an electric beater or the bowl of a stand mixer with a paddle attachment, beat the cream cheese on medium-high peed for about 5 minutes, until smooth and creamy.
4. Add the icing sugar and beat for another 2 to 3 minutes. Add the egg and beat until completely combined, about 1 minute. Add the melted butter, vanilla, lemon zest and lemon juice. Beat until completely combined, about 1 minute. Set aside.
5. Prepare the cake batter: In large bowl, whisk together the flour, white sugar, baking powder and salt. Whisk in melted (cooled) butter, eggs, lemon juice, vanilla and lemon zest just until combined. Do not overmix.

Full Reading : https://www.seasonsandsuppers.ca/lemon-cream-butter-cake/