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 http://bakehouse.squarespace.com. Please check out her blog she has some wonderful things.


Now here is my interpretation of the recipe:


Cake:
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


Filling:
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!!