Description

This Lemon Gooey Butter Cake features a luscious cream cheese layer and bright lemon flavor, perfect for gatherings or a sweet treat at home. Easy to make and delightful!

Ingredients

Scale

8 oz (226 g) cream cheese, at room temperature
1 egg, at room temperature
1 egg yolk, at room temperature
2 1/2 cups (325 g) powdered sugar
1 tbsp (10 g) lemon zest
1 cup + 2 tbsp (141 g) all-purpose flour, spooned and leveled
3/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
3/4 cup (150 g) granulated white sugar
2 tbsp (20 g) lemon zest
6 tbsp (84 g) unsalted butter, softened
1 egg, at room temperature
1 egg yolk, at room temperature
1 1/2 tsp vanilla
1/2 cup (120 ml) buttermilk, at room temperature
1/4 cup (60 ml) fresh lemon juice
1/2 tbsp (5 g) lemon zest
2 egg yolks, at room temperature
6 tbsp (75 g) granulated white sugar
tiny pinch of salt
1/4 cup (56 g) unsalted butter, cold and cut in cubes

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Instructions

For the Lemon Gooey Cream Cheese Layer:
In a mixing bowl, beat the cream cheese until smooth for 1-2 minutes.
Add the egg and egg yolk; mix until combined.
Incorporate lemon zest and half the powdered sugar, mixing until well combined. Add the remaining powdered sugar and mix until smooth. Set aside.
For the Lemon Cake:
Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan.
In a bowl, combine flour, baking powder, baking soda, and salt; set aside.
Mix sugar and lemon zest together, rubbing to enhance flavor. Add softened butter and cream until fluffy.
Incorporate egg, egg yolk, and vanilla; blend until pale and smooth.
Gradually add the flour mixture and buttermilk, mixing until combined and smooth.
Pour the batter into the prepared pan, then layer the cream cheese mixture on top.
Bake for 35-40 minutes until the center is shiny and jiggly, and the edges are golden.
Cool the cake in the pan for 45 minutes, then refrigerate for 2 hours.
For the Lemon Curd:
In a saucepan, whisk together lemon juice, lemon zest, egg yolks, sugar, and salt. Cook over medium-low heat for 12-15 minutes until thickened and coats the back of a spoon.
Remove from heat and whisk in cold butter until melted. Cool completely keeping covered to avoid skin.
Assemble the Cake:
After the cake has cooled, transfer it to a serving plate and pour the lemon curd over the top. Spread evenly and serve at room temperature.

Notes

The cake tastes best at room temperature, so allow it to sit out before serving if chilled.
For added flavor, consider garnishing with fresh lemon slices or berries.
Ensure the butter and eggs are at room temperature for the best texture.

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 30g
Sodium: 200mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 4g
Cholesterol: 90mg