Lemon Butter Cake - Recipe
Lemon Butter Cake is just as its name says. Butter flavor sings its song in every bite with a nutmeg brandy vanilla finish. The cheesecake-like topping carries the lemon flavor in soft goodness and adds to the moist texture of the cake. It is a delight to all who partake!
Filling
8 oz. Cream Cheese softened
2 Eggs
Juice of 1/2 Lemon
Grated rind of 1 Lemon
1/2 c. Butter Unsalted melted
2/3 c. Powdered Sugar
Cake
1 c. Butter softened
1 1/2 c. Sugar
4 Eggs
2 1/2 c. All Purpose Flour
6 T. Corn Starch
1 tsp. Nutmeg
4 tsp. Baking Powder
3/4 tsp. Salt
1 c. Water
2 T. Sour Cream
2 tsp. Brandy
1 tsp. Vanilla
Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 13 inch baking pan. Cut a piece of parchment paper for the bottom and place inside. Flour the sides, turning the pan over and tapping to discard the excess.
Prepare the filling.
Beat the cream cheese until soft. Beat in the eggs one at a time. Mix in the lemon juice, lemon rind, and butter. Add the powdered sugar and beat well.
Prepare the cake.
Bring the butter to room temperature and cream in a mixer until very soft and smooth. Add the sugar very slowly and continue beating until light and fluffy. Add the eggs one at a time and beat well after each one. Beat for a couple minutes after the last egg to add volume. Combine the flour, corn starch, nutmeg, baking powder, and salt in a separate bowl and whisk together. Mix the water, sour cream, brandy, and vanilla in another bowl and set aside.
Add the dry ingredients alternately with the wet, beginning and ending with the dry. Mix until just incorporated after each addition. Pour the batter evenly into the pan. Spread the filling over the top of the cake batter and bake for 40-45 minutes until a tooth pick inserted in the middle comes out clean. Cool in the pan and slice the cake, being careful not to tear the parchment underneath. Store in the refrigerator.
Lemon Butter Cake
(Serves 16)Filling
8 oz. Cream Cheese softened
2 Eggs
Juice of 1/2 Lemon
Grated rind of 1 Lemon
1/2 c. Butter Unsalted melted
2/3 c. Powdered Sugar
Cake
1 c. Butter softened
1 1/2 c. Sugar
4 Eggs
2 1/2 c. All Purpose Flour
6 T. Corn Starch
1 tsp. Nutmeg
4 tsp. Baking Powder
3/4 tsp. Salt
1 c. Water
2 T. Sour Cream
2 tsp. Brandy
1 tsp. Vanilla
Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 13 inch baking pan. Cut a piece of parchment paper for the bottom and place inside. Flour the sides, turning the pan over and tapping to discard the excess.
Prepare the filling.
Beat the cream cheese until soft. Beat in the eggs one at a time. Mix in the lemon juice, lemon rind, and butter. Add the powdered sugar and beat well.
Prepare the cake.
Bring the butter to room temperature and cream in a mixer until very soft and smooth. Add the sugar very slowly and continue beating until light and fluffy. Add the eggs one at a time and beat well after each one. Beat for a couple minutes after the last egg to add volume. Combine the flour, corn starch, nutmeg, baking powder, and salt in a separate bowl and whisk together. Mix the water, sour cream, brandy, and vanilla in another bowl and set aside.
Add the dry ingredients alternately with the wet, beginning and ending with the dry. Mix until just incorporated after each addition. Pour the batter evenly into the pan. Spread the filling over the top of the cake batter and bake for 40-45 minutes until a tooth pick inserted in the middle comes out clean. Cool in the pan and slice the cake, being careful not to tear the parchment underneath. Store in the refrigerator.
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