An ooey gooey lemon butter cake filled with zesty lemon filling, this dessert is perfect for lemon lovers. Featuring fresh lemon juice, lemon zest, and plenty of Australian eggs, it's a delightful treat that brings sunshine to your plate.
1: Combine sugar and lemon zest together and rub them by hand.
2: Add salt, lemon juice, egg, and melted (cooled) butter in a bowl and whisk.
3: Add flour and baking powder, fold through, and spread the batter evenly into a greased pan. Set aside.
4: For the filling, whisk the softened cream cheese and icing sugar until smooth. Add egg yolks, lemon juice, and lemon zest, whisk until smooth.
5: Press down the centre of the cake batter to create a well and pour in the filling, ensuring it does not spread to the sides.
6: Bake at 170°C for 45-55 minutes in an 8-inch cake pan. Allow to cool and dust with icing sugar.
7: Cool for 1 hour before refrigerating for 4 hours or overnight.
