Gooey Lemon Butter Cake
This Gooey Lemon Butter Cake has crispy edges with a gooey lemon cream cheese filling that is bursting with lemon juice and lemon zest and topped with powdered sugar.
Equipment
- 1 9 inch springform pan
Ingredients
Lemon Cake
- 1½ cups (180 g) all purpose flour
- 1¼ teaspoon Baking powder
- ¼ teaspoon Salt
- 1 cup (200 g) granulated sugar
- zest from 2 large lemons
- 3 tablespoon lemon juice
- 1 large egg room temperature
- ½ cup (113.5 g) unsalted butter melted
Lemon Cream Filling
- 8 oz. cream cheese softened to room temperature
- 1⅔ cup (200 g) powdered sugar
- 1 large egg room temperature
- zest of one lemon
- 1 tablespoon lemon juice
Instructions
Lemon cake
- Preheat the oven to 350℉.
- Line a 9 inch springform pan with parchment paper and set aside.
- In a small bowl, combine flour, baking powder, and salt and whisk and set aside.1½ cups (180 g) all purpose flour, 1¼ teaspoon Baking powder, ¼ teaspoon Salt
- In a medium bowl, combine sugar and lemon zest and rub together using your fingers to infuse the sugar with the zest. Then add the lemon juice, egg, and melted butter and mix until combined. Add in the dry ingredients and mix until just incorporated and pour into prepared pan.1 cup (200 g) granulated sugar, zest from 2 large lemons, 3 tablespoon lemon juice, 1 large egg, ½ cup (113.5 g) unsalted butter
Lemon cream filling
- In a medium bowl, add cream cheese and beat using a hand mixer until completely smooth. Add the egg, lemon zest, lemon juice and beat until combined. Then slowly add the powdered sugar until completely incorporated.8 oz. cream cheese, 1⅔ cup (200 g) powdered sugar, 1 large egg, zest of one lemon, 1 tablespoon lemon juice
- Pour the filling over the batter in the prepared pan, then bake for 30-40 minutes until the edges are golden brown and the center has puffed up (see notes). Once puffed up evenly in the center, the cake is done. If you don't want it to be too gooey in the center, you can bake it for a few more minutes, and it will still taste delicious.
- Remove from the oven and let it cool for 10-15 minutes before removing the cake from the springform pan.
- Top with powdered sugar and enjoy.
Notes
How to tell when the cake is done:
- Since this cake is gooey, it's not easy to tell when it's actually done, so you can't insert a toothpick. Instead, you'll know when the cake has puffed up evenly in the center and you'll notice the edges have become golden. Start checking for these signs at the 30 minute mark.
Nutrition
Calories: 332kcalCarbohydrates: 47gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 67mgSodium: 164mgPotassium: 60mgFiber: 0.4gSugar: 34gVitamin A: 530IUVitamin C: 2mgCalcium: 52mgIron: 1mg
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