Gooey Lemon Butter Cake
Total Time
55 minutes + 2 hours cooling
Prep Time
20 minutes
Cook Time
35 minutes
Rating
5 out of 5 stars
(91)
Ingredients
8-10 slices
- 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)
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Preparation
Step 1
Preheat the oven to 350F and grease and line a 9″ round springform pan.
Step 2
Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
Step 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.
Step 4
Add the dry ingredients and mix until smooth.
Step 5
Spread the thick batter in an even layer in the bottom of the springform pan. Set aside.
Step 6
In a mixing bowl using a hand or stand mixer with the whisk attachment, mix the cream cheese until smooth.
Step 7
Mix in the powdered sugar, one cup at a time, until thin and creamy.
Step 8
Then mix in the egg and lemon zest.
Step 9
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.
Step 10
Bake for 35-40 minutes, or until the top has formed a golden skin and it’s evenly puffed.
Step 11
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.
Step 12
Run a knife around the edge of the pan and release the cake. Top with a dusting of powdered sugar then slice and enjoy!
Step 13
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Chef's notes
This cake can be served straight from the refrigerator, but it can also soften up at room temperature for about 30 minutes before eating.
Ensure the cream cheese is at room temperature before use to avoid lumps.
Use fresh lemon juice for a true lemon flavor.
