Lemon Gooey Butter Cake
A delightful cake that balances sweetness and zest with layers of creamy lemon goodness and a fluffy base, perfect for any occasion.
Ingredients
For the Cream Cheese Layer
- 8 oz cream cheese Softened for mixing
- 1 large egg Room temperature
- 1 large egg yolk Room temperature
- 1 cup powdered sugar Finely sifted
- 2 tbsp lemon zest Freshly grated
For the Cake Batter
- 1.5 cups all-purpose flour Sifted
- 1 tsp baking powder For rising
- 0.5 tsp baking soda For extra lift
- 0.5 tsp salt Enhances flavor
- 1 cup granulated white sugar For the cake batter
- 0.5 cup butter Softened
- 1 large egg Room temperature
- 1 tbsp vanilla extract Adds flavor depth
- 0.5 cup buttermilk Can substitute with milk plus vinegar or lemon juice
For the Lemon Curd
- 0.5 cup fresh lemon juice Freshly squeezed
- 2 tbsp lemon zest Freshly grated
- 4 large egg yolks Room temperature
- 1 cup granulated sugar For sweetness
- 1/4 tsp salt Balances sweetness
- 4 tbsp cold butter Cut into pieces
Instructions
Preparation
- Mix cream cheese in a bowl until smooth, then add the egg, egg yolk, lemon zest, and powdered sugar; mix until combined and set aside.
- Preheat the oven to 350°F (175°C) and grease and line a 9-inch springform pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
Making the Cake Batter
- In another bowl, rub together the granulated sugar and lemon zest, cream with softened butter until fluffy, then add the egg, egg yolk, and vanilla; mix until smooth.
- Gradually add the flour mixture and buttermilk to the wet ingredients, mixing until smooth.
Assembly and Baking
- Pour the batter into the prepared pan, top with the cream cheese mixture, and spread it evenly.
- Place in the oven and bake for 35-40 minutes until shiny and jiggles slightly in the center.
- Remove from the oven and let cool in the pan on a wire rack for 45 minutes, then refrigerate for 2 hours.
Making the Lemon Curd
- In a pot, whisk lemon juice, lemon zest, egg yolks, sugar, and salt; heat over medium-low until thick, stirring often for about 12-15 minutes.
- Whisk in cold butter until melted, then let the curd cool completely.
Final Assembly
- Remove the cake from the pan, pour lemon curd over the top, and enjoy. Best served at room temperature.
Notes
For the best texture, ensure your cream cheese and eggs are at room temperature before mixing. Refrigerate the cake to firm up the layers before serving.