Sunday, March 18, 2012

Lemon Butter Cake

Is it bad that I compare common things to food?

For instance... Last night we had snow flurries, which ended up sticking, and today after it had almost completely melted and the tops of the hedges looked like they were covered in powder sugar.

Which got me thinking about how delicious this cake was.

Do you all know Entenmann's? That glorious company that makes the most awful delicious things for you. Come on people, the pop'em donuts are to DIE.

But my ultimate favorite, the thing I grew up on that we had at only "special" gatherings, was the cream cheese coffee cake. Oh my...

This cake is like that. No... This cake is BETTER than that. Buttery cake, cream cheese filling but.... the hint of lemon is what does it.

I found this recipe at Please check out her blog she has some wonderful things.

Now here is my interpretation of the recipe:

2/3 cup unbleached flour
1/3 cup granulated sugar
2 teaspoons baking powder
pinch of salt
1/2 cup melted butter, cooled slightly
2 eggs
3 tablespoons lemon juice
1/2 teaspoon vanilla
zest of 2 large lemons

8 ounces of room temperature cream cheese
3 tablespoons unsalted butter, melted
1 egg
2 teaspoons lemon juice
1/2 teaspoon vanilla extract
zest of 1 lemon
1 cup powdered sugar

Preheat your oven to 325 degrees and grease a spring form pan.

Start the filling. In your stand mixer beat the cream cheese on medium until fluffy.Add confectioners sugar until combined, about 2 minutes. Add the butter, lemon juice, vanilla extract and zest of the lemon and mix just until combined and creamy. Set aside.

For the cake batter: In a large bowl sift together the flour, sugar, baking powder and salt. Whisk in the melted butter, eggs, lemon juice, vanilla and zest. Stir just until combined.

Pour the cake batter evenly into the spring form pan, pushing to the edges. Carefully pour the filling in the center and push towards the edges, leaving 1/2 an inch of cake batter peaking through.

Bake for 35-38 minutes or until a toothpick inserted into the cake edges comes out clean. Allow to cool in the pan for 10 minutes then take out of the spring form pan and let cool on the rack for another hour.

Cool completely or overnight in the refrigerator. Dust the top with powdered sugar and enjoy.

This cake whips up quickly and is best served at room temperature (in my opinion anyways). Make this TONIGHT!!


  1. Ok, you didn't get me until that last damn picture! And, yes, I know Entenmann's personally. Our entire family's favorite (including my siblings and their kids, so that's A LOT of people) is the poody doughnuts. You know the ones, chocolate with rabbit-shaped cake pellets all over them?

  2. Those sound strangely delicious and disgusting at the same time haha

  3. This cake looks wonderful, and I really like the filling.
    Lemon and sweet cream cheese filling - great combination

  4. This looks and sounds wonderful, yum! And yup, know Entemanns, I can still occasionally be found putting one of their boxes of chocolate covered donuts in the grocery cart. But the worst part is I don't share them, I hide them and eat them all my self when no one is looking!

    1. No shame in that Joan! If I "shared" things I really loved in my house I wouldn't even get a bite so overall.... Hiding is better for all of us. Is that bad to say? Lol

  5. I totally do that - see something and it makes me think of dessert and I want to bake. That coffee cake was my childhood staple. This one looks even better!

  6. This looks seriously amazing and I love lemon! Thanks for sharing at Mom On Timeout!

  7. I'm glad to hear you liked the cake! I agree that the hint of lemon is what makes this cake. Love the "about me" picture of your kids, too!

    1. Thank you so much for sharing this wonderful recipe with everyone!! And stopping by my blog... I appreciate it :)