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Melt the butter and let it cool slightly
In a medium bowl, whisk together the melted butter and granulated sugar
Beat in the egg and vanilla until combined
Stir in the lemon zest and lemon juice
In a separate bowl, whisk together the flour, baking powder, and salt
Fold the dry ingredients into the wet ingredients until just combined
Pour the batter into a greased 9-inch springform pan
Make the lemon cream:
In a medium bowl, beat the cream cheese until smooth
Gradually add in the powdered sugar and beat until light and fluffy
Beat in the egg and lemon zest until combined
Spread the lemon cream over the top of the cake
Bake at 350°F for 30-35 minutes, until a toothpick inserted in the center comes out clean
Leave to room temp for 30 min then in the fridge uncovered for two hours
Dust the top with additional powdered sugar