This lemon-tastic butter cake has a fine crumb and a generous layer of not-too-sweet cream cheese frosting. Made in a 9- by 13-inch pan, it’s large enough to feed a crowd, but if you only need a small amount of cake, you can halve the recipe and bake the cake in an 8-inch square pan. An optional dusting of bee pollen adds a bit of bling if you’ve got some on hand—they’re nature’s sprinkles! Leftover cake will keep, refrigerated, for 3 days.
Make the cake: position a rack in the center of the oven and preheat to 325ºF. Line a 9- by 13-inch cake pan on all sides with parchment paper (or butter well).