I combined ideas from the Niemen Marcus cake and the Bobby Deen's lighter version of his mother's Gooey Butter cake filling.
The picture isn't the greatest - but I wanted to show the cake pulling away from the side and the topping still soft and gooey. There are a few things I would change when I make this again. The cake was absolutely better on the 2nd and 3rd day so I would make it ahead. I also served it with fresh blueberries but I would add whipped cream on top next time, too.
Plan ahead - all the cold ingredients need to be at room temperature. Also preheat oven to 350.
Cake
1 1/2 sticks unsalted butter at room temperature
1 cup sugar
3 Jumbo or 4 extra large eggs at room temperature
2/3 cups sour cream at room temperature
1/2 cup greek yogurt at room temperature
1 lemon zested
2 cups all purpose flour
1/4 cup cornstarch
3/4 tsp kosher salt
3/4 tsp baking soda
Topping
1 8 oz cream cheese
1/2 cup greek yogurt
1 cup powdered sugar
1 eggs well beaten, at room temperature
1 tsp vanilla
1 tsp melted butter
Grease a 9 x 13 pan.
Cream the butter and sugar about five minutes. Add the eggs one at a time. Add the sour cream, Greek yogurt and lemon zest.
Add the dry ingredients and mix until combined.
Mix the ingredients for the topping and spread on top.
Bake 35 minutes - the cake pulled away from the edges a bit when done.
Cool then store in refrigerator. To serve cut in generous pieces and top with whipped cream and blueberries.
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