Zesty Lemon Butter Delight Cake

If you're craving something light, tangy, and irresistibly sweet, this Zesty Lemon Delight Cake is just the treat for you. This dessert combines the freshness of lemons with a rich, buttery base and a smooth, creamy layer that melts in your mouth.

It's perfect for brunch, afternoon tea, or a refreshing dessert after dinner. Ready in under an hour, it's a dessert that feels fancy but is easy to prepare.

Here’s how to make it, plus a few tips to customize, and store it.

Photo byGLP

Ingredients:

Cake:

• ¾ cup sugar
• ½ cup butter (1 stick), melted
• 1 egg
• 1 ½ teaspoons vanilla extract
• Zest of 2 lemons
• Juice of 1 lemon
• 1 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt

Creamy Lemon Topping:

• 1 (8 oz) package cream cheese, softened
• 2 ½ cups powdered sugar
• 1 egg
• Zest of 1 lemon

Directions:

1. Preheat your oven to 350°F and lightly grease a 9-inch cake pan or pie dish.
2. In a large mixing bowl, combine the melted butter and sugar until they blend together. Mix in the egg, vanilla, lemon zest, and lemon juice, stirring until everything is fully combined.
3. In a separate bowl, sift the flour, baking powder, and salt together. Gradually add these dry ingredients to the wet mixture, stirring until just combined. Don’t overmix!
4. Pour the batter into your prepared pan and smooth it out evenly.
5. For the topping, in a separate bowl, beat the softened cream cheese until it’s smooth. Gradually mix in the powdered sugar until well combined. Add the egg and lemon zest, continuing to mix until everything is smooth.
6. Spread the cream cheese mixture over the cake batter, ensuring it covers the surface evenly.
7. Bake for 38-40 minutes, or until the top begins to lightly brown. Let the cake cool completely before slicing. You can dust with powdered sugar for an extra touch of sweetness if desired.

Substitutions:

• Butter: You can swap out butter for a dairy-free alternative or even coconut oil if you're looking to make the recipe dairy-free.
• Cream Cheese: A non-dairy cream cheese substitute works just as well for a lactose-free version.
• Lemons: If you don’t have fresh lemons on hand, you can use bottled lemon juice, though fresh will give the best flavor.

Storage Tips:

Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the cake (without powdered sugar on top) for up to a month. Just thaw it in the fridge overnight before serving.

This cake is sure to become a favorite! Enjoy it chilled or at room temperature for the perfect bite of lemony goodness.

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