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Lemon Gooey Butter Cake

A rich, creamy dessert that balances sweet and tart flavors, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cream cheese layer
  • 8 oz cream cheese Provides a rich, smooth base for the gooey layer.
  • 1 egg Binds the ingredients together and adds richness.
  • 1 ea egg yolk Enhances the moistness and creaminess of the cake.
  • 2 cup powdered sugar Sweetens the cream cheese layer and adds smoothness.
  • 1 tbsp lemon zest Adds bright citrus flavor and aroma.
For the cake batter
  • 2 cup all-purpose flour Creates the structure of the cake.
  • 1 tbsp baking powder Helps the cake rise and achieve a light texture.
  • 1 tsp baking soda Works with acidic ingredients to enhance the cake's fluffiness.
  • 1/2 tsp salt Balances sweetness and enhances overall flavor.
  • 1 cup granulated white sugar Sweetens the cake batter and complements the lemon.
  • 1/2 cup unsalted butter Provides moisture and richness to the cake.
  • 1 tbsp vanilla Adds depth and warm flavor to the cake.
  • 1 cup buttermilk Contributes to tenderness and helps create a moist crumb.
For the lemon curd topping
  • 1/4 cup fresh lemon juice Enhances the tartness and freshness of the lemon curd.
  • 1 tbsp lemon zest Adds flavor to the curd.
  • 3 ea egg yolks Enrich the lemon curd for a creamy consistency.
  • 1/2 cup granulated white sugar Sweetens the lemon curd, balancing its tartness.
  • 1/4 tsp salt Enhances flavors in the lemon curd mixture.
  • 1/4 cup unsalted butter Adds creaminess and fullness to the lemon curd.

Method
 

Preparation
  1. Preheat the oven to 350°F and prepare your 9-inch springform pan by greasing it.
  2. Beat the cream cheese until smooth, then mix in the egg, egg yolk, lemon zest, and powdered sugar.
Cooking
  1. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. In another bowl, cream together the granulated sugar and lemon zest with the softened butter until light and fluffy.
  3. Incorporate the eggs and vanilla into the butter mixture until well combined.
  4. Gradually mix in the dry ingredients along with buttermilk until the batter is smooth.
  5. Pour the cake batter into the prepared pan, then spread the cream cheese mixture evenly on top.
  6. Place the pan in the oven and bake for 35-40 minutes, or until the edges are set and the center is slightly wobbly.
  7. Allow the cake to cool for 45 minutes before transferring it to the refrigerator to chill for about 2 hours.
Serving
  1. Whisk together the lemon juice, lemon zest, egg yolks, sugar, and salt in a pot over medium-low heat and cook until thickened.
  2. Remove from heat and whisk in the cold butter until melted and fully incorporated.
  3. Once the cake is chilled, pour the lemon curd over the top and let it set before serving at room temperature.

Notes

Use room temperature ingredients for a smoother batter. Chill the cake before serving to enhance the flavors.