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Gooey Lemon Butter Cake Recipe

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4.4 from 13 reviews

This Gooey Lemon Butter Cake features a moist lemon-flavored cake base topped with a smooth, creamy lemon cream cheese layer. The cake is baked to perfection with a golden skin, chilled to set the luscious cream, and finished with a light dusting of powdered sugar. It’s a delightful dessert that balances tangy lemon notes with rich buttery and creamy textures, perfect for spring or summer gatherings.

Ingredients

Lemon Cake

  • 1/2 cup (110g) unsalted butter, melted
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • Zest of 2 lemons (2 tbsp)
  • 2 tbsp fresh lemon juice
  • 1 1/4 cup (165g) all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled
  • 1 tsp baking powder
  • 1/4 tsp kosher salt

Lemon Cream

  • 6 oz full fat cream cheese, room temperature
  • 3 cups (330g) powdered sugar, plus more for dusting
  • 1 large egg, room temperature
  • Zest of 1 lemon (1 tbsp)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and line a 9-inch round springform pan to ensure easy removal of the cake later.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt; set aside.
  3. Make Lemon Cake Batter: In a large mixing bowl, whisk melted butter and granulated sugar until well combined. Add in the egg, vanilla extract, lemon zest, and lemon juice, mixing thoroughly. Gradually incorporate the dry ingredients until you achieve a smooth batter.
  4. Spread Cake Batter: Pour and evenly spread the thick lemon cake batter into the bottom of the prepared springform pan. Set aside while preparing the lemon cream.
  5. Prepare Lemon Cream: In a separate mixing bowl, use a hand or stand mixer fitted with the whisk attachment to beat the cream cheese until smooth and creamy. Add powdered sugar gradually, one cup at a time, continuing to mix until thin and creamy. Then add the egg and lemon zest and mix to combine fully.
  6. Layer Lemon Cream on Cake: Pour the lemon cream mixture over the cake batter in the pan, pouring steadily in the center so it can naturally spread toward the edges. Use a spoon to gently nudge the cream to the edges if necessary to ensure even coverage.
  7. Bake the Cake: Bake in the preheated oven for 35 to 40 minutes, until the top forms a golden skin and the cake is evenly puffed.
  8. Cool and Chill: Remove the cake from the oven and let it cool at room temperature for about 30 minutes. Then transfer it to the refrigerator and chill uncovered for about 2 hours to allow the lemon cream layer to fully set.
  9. Release and Serve: Run a knife around the edge of the springform pan to loosen the cake. Release the pan sides, dust the top of the cake lightly with powdered sugar, slice, and enjoy your gooey lemon butter cake!

Notes

  • Make sure all eggs and cream cheese are at room temperature before mixing for smooth batter and cream.
  • You can use gluten-free baking flour as a 1-to-1 substitute for all-purpose flour for a gluten-free option.
  • Cooling the cake and then chilling it uncovered is crucial to set the lemon cream properly—do not skip this step.
  • Use fresh lemon juice and zest for the best bright lemon flavor.
  • If you do not have a springform pan, a regular 9-inch cake pan lined with parchment paper will work, but chilling may require more care when removing.

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