Okay, so this isn't my recipe. I shamelessly stole it. I do have a pretty good eye for a keeper recipe however, even before I have tried it. Additionally, I am going to give you a link to the site where the recipe came from. They have many more free recipes there. As usual with a recipe like this, I presented it to a priest who immediately smiled and blessed the recipe thus removing all calories and guilt. Enjoy. . The source .... Recipes « Go Bold with Butter . Gooey Lemon Butter Cake We tasted our first St. Louis style butter cake at the Flying Monkey Patisserie in the Reading Terminal Market in Philadelphia. The crisp sugary top, rich cream cheese and butter filling, and chewy cakey bottom won us over, and we knew we needed to recreate it at home. Keys to a great butter cake include room temperature ingredients, an electric mixer, and the delicious richness that only real butter can provide. Although there are many varieties of butter cake, including vanilla and chocolate, we took advantage of seasonal lemons to cut the sweetness of this otherwise sinful and addictive dessert. Gooey Lemon Butter Cake By Lori & Paul Makes 10-12 servings Ingredients: Bottom layer: 2 cups cake flour 1 1/2 cups sugar 2 teaspoons baking powder 1/4 teaspoon kosher salt 1 large egg, at room temperature 1/2 cup (1 stick) unsalted butter, melted 2 tablespoons whole milk Top layer: 8 ounces cream cheese, softened 3 large eggs, at room temperature ½ teaspoon vanilla extract 2 teaspoon fresh lemon zest 4 tablespoons fresh lemon juice 3 3/4 cups powdered sugar 1/2 cup (1 stick) unsalted butter, melted Directions: Preheat the oven to 350°F. For the crust, sift together the cake flour, sugar, baking powder and kosher salt in a large mixing bowl. Add the egg, melted butter and milk. Blend with an electric mixer on low speed for 2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The batter should come together into a loose ball. With the spatula or your fingertips, pat the batter evenly into the bottom of an ungreased 9×13 pan. Set the pan aside. Using the same mixing bowl, beat the cream cheese until smooth. Add the eggs, and beat until smooth. Pour in vanilla extract, lemon zest and lemon juice, stirring to combine. Add powdered sugar and beat well. Finally, slowly add the butter, mixing well to combine. Pour the batter on top of the bottom layer and spread it evenly. Bake for 40-45 minutes, or just until set. Do not over-bake. The outer edges of the cake should be browned, but the center still juggles when you shake the pan. Remove the pan from the oven and place it on a wire rack to cool before cutting into squares.