Gooey Lemon Butter Cake
A deliciously rich and creamy Gooey Lemon Butter Cake that combines a luscious lemon cake with a smooth lemon cream.
Equipment
- 9-inch round springform pan
Ingredients
Lemon Cake
- ½ cup unsalted butter melted
- ¾ cup granulated sugar
- 1 large egg room temp
- 1 teaspoon vanilla extract
- 2 tablespoon lemon zest from 2 lemons
- 2 tablespoon fresh lemon juice
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Lemon Cream
- 6 oz cream cheese room temp
- 3 cups powdered sugar , plus more for dusting
- 1 large egg room temp
Instructions
Lemon Cake
- Preheat the oven to 350F and grease and line a 9" round springform pan.
- Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
- 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.
- Add the dry ingredients and mix until smooth.
- Spread the thick batter in an even layer in the bottom of the springform pan. Set aside.
Lemon Cream
- In a mixing bowl using a hand or stand mixer with the whisk attachment, mix the cream cheese until smooth.
- Mix in the powdered sugar, one cup at a time, until thin and creamy.
- Then mix in the egg and lemon zest, pour the cream on top of the lemon batter, pouring right in the middle and allowing it to naturally spread close to the edges.
- Bake for 35-40 minutes, or until the top has formed a golden skin and it’s evenly puffed.
Notes
For best results, allow the cake to cool before serving and dust with powdered sugar before enjoyment.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 17gSaturated Fat: 10gCholesterol: 80mgSodium: 180mgPotassium: 60mgSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg
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