Ingredients
For the Topping:
- 2 lemons, thinly sliced and seeds removed
- 1/2 cup brown sugar
- 2 tablespoons butter
For the Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/2 cup milk (room temperature)
Instructions
- Prepare the Topping:
- Preheat the oven to 350°F (175°C).
- In a saucepan, melt the butter and brown sugar together over medium heat until bubbly and smooth.
- Pour this mixture into the bottom of a greased 9-inch round cake pan.
- Arrange the lemon slices over the sugar mixture in a single layer.
- Make the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter, cream cheese, and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract, lemon zest, and lemon juice.
- Add the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Assemble and Bake:
- Carefully pour the batter over the lemon slices in the pan, smoothing the top.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10–15 minutes. Then, run a knife around the edge and carefully invert onto a serving plate.
- Serve:
- Let the cake cool slightly before slicing. Serve warm or at room temperature.
- Optional: Top with a dollop of whipped cream or dust with powdered sugar for an extra treat.
Let me know if you’d like a gluten-free or eggless version too!