1/2 cup (1 stick) unsalted butter, melted and cooled slightly
2 tablespoons Meyer lemon juice
1/2 teaspoon vanilla
2 teaspoons Meyer lemon zest
Preheat oven to 325 degrees. Grease a 9″ spring form pan.
In the bowl of a stand mixer, beat the cream cheese on medium-high speed until smooth and creamy. Add powdered sugar and beat until smooth. Add egg and beat until combined. Add butter, Meyer lemon juice, vanilla extract, and Meyer lemon zest. Beat until thoroughly combined, about 1 minute. Set aside.
In large bowl, whisk together flour, baking powder and salt. With a wooden spoon or spatula stir in melted butter, eggs, Meyer lemon juice, vanilla and Meyer lemon zest until just combined.
Scoop cake batter into spring form pan, using a knife or offset spatula make sure it is smooth and even. Pour filling mixture evenly over the cake batter.
Bake for about 35 to 40 minutes, or until a toothpick inserted near edge of cake comes out clean.
Allow to cool in pan on a wire rack for 10 minutes. Run a knife or offset spatula along the edge of the pan to release. Carefully remove spring form sides and allow to cool on rack for 30 minutes. The original recipe calls for refrigerating and serving chilled. I found that the cake dried out really quickly, although that could just be the fact that it was 40 below and the wood stove was running at full capacity. I preferred it served at room temperature, about 45 minutes after it came out of the oven.