Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan or pie dish with butter or nonstick spray. This ensures your cake releases easily once baked.

In a large mixing bowl, cream together the melted butter and sugar until smooth. This creates a moist and tender crumb. Add in the egg, vanilla extract, lemon zest, and lemon juice, whisking until everything is well incorporated.

In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined—avoid overmixing, as this can make the cake dense. Transfer the batter into your greased cake pan and smooth it out evenly.

In another bowl, beat the softened cream cheese until it’s light and fluffy. Slowly add the powdered sugar while mixing until smooth. Beat in the egg and lemon zest until creamy.

Spread this cream mixture evenly over the cake batter in your pan, making sure it covers the surface. This cream layer will bake into the cake, adding richness and a slight tang.

Place the pan in the oven and bake for 38–40 minutes, or until the top is just starting to brown and the center is set. A toothpick inserted into the cake should come out with a few moist crumbs but not raw batter.

Let the cake cool completely in the pan before slicing. This helps the cream layer firm up. Dust with powdered sugar before serving for a beautiful finishing touch.