This gooey lemon butter cake is the ultimate lemon dessert! Tender lemon cake is baked with a layer of lemon cream curd on top. The curd sinks into the cake as it bakes, creating a super moist lemon cake with a puddle of creamy lemon curd on top.

WHAT YOU NEED Butter Sugar Egg Vanilla extract Zest of 3 lemons Fresh lemon juice Flour Baking powder Salt Lemon Cream Cream cheese Powdered sugar

For the cake begin whisking together your dry ingredients; flour, baking powder, salt. Then in a separate bowl whisk your wet ingredients; egg, vanilla, lemon zest, and lemon juice.  Combine your wet and dry ingredients and whisk until smooth.

For the lemon cream, start by mixing the cream cheese until smooth using a hand or stand mixer with the whisk attachment. Mix in the powdered sugar, one cup at a time, until thin and creamy. Then mix in the egg and lemon zest. Pour the cream on top of the batter directly into the middle.

Bake for 35-40 minutes, or until the top has formed a golden skin and it’s evenly puffed. Allow the cake to cool at room temperature for about 30 minutes, then transfer to the refrigerator and chill uncovered for about 2 hours. Cut a slice and ENJOY! :)