Livvyandbella, here it is.

Lemony Butter Cake with Cream Cheese Filling
Source: Wine Imbiber (adapted from Blackjack Bakehouse)

Cake

2/3 cup all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/4 (heaping) teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
2 eggs
2 tablespoons Meyer (or regular) lemon juice
1/2 teaspoon vanilla extract
Zest of 2 1/2 Meyer (or regular) lemons, divided (2 + 1/2)

Filling

8 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, melted
1 egg
1 teaspoon lemon extract
1/2 teaspoon vanilla extract (Note: I increased vanilla to 2 teaspoons)
1 cup confectioners sugar

(Note: I left out the lemon extract/zest in the cream cheese filling.)

Preheat oven to 325ð F. Grease a 9â³ springform pan with vegetable spray. (Note: I used a deep fluted tart pan with removeable base)

In a large bowl (or bowl of a stand mixer), beat the cream cheese on medium-high to high speed for about 5 minutes, until smooth and creamy.

Add confectioners sugar and beat for another 2-3 minutes. Add egg and beat until completely combined, about 1 minute. Add butter, both extracts and the zest of 2 lemons. Beat until completely combined, about 1 minute. Set aside. (Note: I used only the vanilla in the filling.)

In large bowl, whisk together flour, sugar, baking powder and salt. Whisk in melted butter, eggs, lemon juice, vanilla extract and the zest from half a lemon until combined. Do not over-mix!

Pour batter evenly into springform pan. Carefully pour filling mixture evenly over the cake batter to within about 1/2 inch of the edge of the pan. (The filling should cover all but the outer 1/2 inch, at which point the cake batter will be visible.)

Bake for 35-40 minutes, or until the cake has puffed up and toothpick inserted near edge of cake comes out clean. (The filling really puffed up on mine, then collapsed down as it cooled.)

Allow cake to cool in pan on a wire rack for 10 minutes, then carefully remove springform sides and allow cake to cool on rack for 1 hour. Transfer to refrigerator and chill completely before serving. (I didn't bother with the fridge.)I just let it cool down to room temperature on the counter.)

Dust the cake top with a sprinkling of confectioners sugar. Berries would be good with this, but are optional.

Thank you Ann. I can't wait to make this. It looks so delicious! I love lemon!!

This looks amazing. I will make this the next time I see Meyer lemons available. MMMMMM

I made it yesterday using regular lemons, and the mostly lemon version of it. I will serve it this afternoon and let you know how it tastes. It smells lovely.

I did find that the cake batter didn't 'pour', but had to be spread, but no matter how careful I was pouring the filling on top it nevertheless ran to the edges. I don't think it will matter much from the looks of the cake. I can't wait to try it.

The cake was quite good and everyone said how much they enjoyed it and it's lemony flavor.

I can't tell from Ann T's picture, but it appears that there is some definition between the cake and the filling.
Mine did not come out like that; the filling seemed to disppear, incorporating into the cake.

Ann, any diagnostic comments you can make will be welcome. I'm sure the problems are probably with my technique. Seems to be a frequent problem of mine.

Thanks

Maxmom, I also found that the cream cheese filling ran to the edge. But it didn't make a difference in the finished product. The filling really does meld with the cake layer with just a slight definition.

I might try it using a slightly smaller pan next time.

Ann

Thanks Ann
I'm so glad to know I didn't screw this up entirely. It is a good cake and I do love the lemony flavor. I thought too I will make it again in an 8 inch pan. I'd like it a bit thicker.