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Gooey Lemon Butter Cake
By Jim Bailey, a.ka. "The Yankee Chef"

The six-letter word: butter! It has been the a scarlet word as of late but we, as
responsible people, should just simply take precautions when consuming too
much of a good (or bad) thing.

It is up to us what we put in our mouths and that's the bottom line. Although it
is easy to play the blame game, let's take control of ourselves and our eating
habits and make wise choices.

Now why am I saying this as a prelude to the next, gooey recipe that has its
share of butter? Don't know, just seemed like the right thing to say.

This true buttery-flavored treat  is just so flavorful and dense, one piece just
may last you, thereby quashing your over-indulgence. With its crispy top and
tangy filling ... well, you get the idea.

If you would like plain gooey butter cake, omit the lemon juice and zest and
replace with 2 teaspoons of imitation vanilla or 1 teaspoon of vanilla extract.

Bottom Layer:

1 3/4 c. flour
1 1/2 c. sugar
2 t. baking powder
1  egg,  room temperature
1/2 c. butter, melted
1/2 t. grated lemon zest
2 T. light cream or half-and-half

Top Layer:

8 oz. cream cheese, softened
2 eggs, at room temperature
2 T. lemon juice, from lemon that was zested
1/2 c. butter, melted
1 lb. powdered sugar

Preheat oven to 350-degrees F. Spray a 9 x 12-inch square baking pan with
nonstick cooking spray well; set aside.

Sift together the flour, sugar and baking powder into a large mixing bowl. Add
the egg, melted butter, grated lemon zest and cream.

Mix to combine completely with either a hand held mixer or strong whisk.
Press the dough evenly in the bottom of prepared pan; set aside.

Mix the cream cheese until it's smooth with hand held or countertop mixer; add
eggs, lemon juice and melted butter. Mix on medium speed until the batter is
well combined. Add powdered sugar and mix until the batter is completely
combined and as smooth as possible. Don't worry if there are lumps.

Pour the batter on top of the bottom layer. Spread it out evenly and bake 40
minutes. After 40 minutes, remove. Regardless if it looks done or not, it is!


About the author: Jim Bailey is The Yankee Chef™. Bailey is a third generation chef, a
New England food historian and food columnist. His first in a series of cookbooks is due
out in January of 2013, titled The Yankee Chef. He would love to hear from anyone about
their old family recipes. Email Jim Bailey any questions or comments:
theyankeechef@aol.com.
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont
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