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the top of a sliced lemon cake

Gooey Lemon Butter Cake

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5 from 91 reviews

  • Author: Jenna Barnard
  • Total Time: 55 minutes + 2 hours cooling
  • Yield: 8-10 slices

Description

This gooey lemon butter cake is a combination of the two best lemon desserts – lemon bars and lemon cake. A soft lemon cake is baked with a puddle of lemon cream curd on top. It sinks into the cake as it bakes, creating a tender and moist cake that is bursting with fresh lemon flavor.

Ingredients

Lemon Cake

  • 1/2 cup (110g) unsalted butter, melted
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temp
  • 1 tsp vanilla extract
  • Zest of 2 lemons (2 tbsp)
  • 2 tbsp fresh lemon juice
  • 1 1/4 cup (165g) all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt

Lemon Cream

  • 6 oz cream cheese, room temp
  • 3 cups (330g) powdered sugar, plus more for dusting on top (spoon the sugar into your measuring cup for light and fluffy cups)
  • 1 large egg, room temp
  • Zest of 1 lemon (1 tbsp)

Instructions

Lemon Cake

  1. Preheat the oven to 350F and grease and line a 9″ round springform pan.
  2. Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
  3. In a large mixing bowl, whisk together the butter and sugar. Then add the egg, vanilla, lemon zest, and lemon juice and mix to combine.
  4. Add the dry ingredients and mix until smooth.
  5. Spread the thick batter in an even layer in the bottom of the springform pan. Set aside.

Lemon Cream

  1. In a mixing bowl using a hand or stand mixer with the whisk attachment, mix the cream cheese until smooth.
  2. Mix in the powdered sugar, one cup at a time, until thin and creamy.
  3. Then mix in the egg and lemon zest.
  4. Pour the cream on top of the lemon batter, pouring right in the middle and allowing it to naturally spread close to the edges. It may need some help fully spreading, so use a spoon to nudge it out close to the sides.
  5. Bake for 35-40 minutes, or until the top has formed a golden skin and it’s evenly puffed.
  6. Allow the cake to cool at room temperature for about 30 minutes, then transfer to the refrigerator and chill uncovered for about 2 hours. This is important as it allows the cream to set.
  7. Run a knife around the edge of the pan and release the cake. Top with a dusting of powdered sugar then slice and enjoy!

Equipment

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes

Find it online: https://butternutbakeryblog.com/gooey-lemon-butter-cake/

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