Get ready to fall in love with a cake that’s as delightful to make as it is to eat! This Gooey Lemon Butter Cake is a symphony of textures and flavors, featuring a tender, buttery cake base topped with a lusciously creamy lemon cheesecake layer and finished with a bright, tangy lemon curd. It’s the perfect treat for any occasion, bringing a burst of sunshine to your table.
This stunning dessert is a celebration of all things lemon, with a melt-in-your-mouth cake and a velvety smooth topping, all crowned with a shimmering, homemade lemon curd.
Recipe Details
- Flavor Profile: Bright and zesty lemon with sweet, creamy undertones and a rich, buttery cake base.
- Texture: Incredibly moist and tender cake with a gooey, smooth cheesecake layer and a silky curd topping.
- Total Active Time: Approximately 45 minutes
- Chill Time: 2 hours (minimum)
- Difficulty Level: Intermediate
What You’ll Need
To create this delightful Gooey Lemon Butter Cake, you’ll be working with a few key components: a vibrant lemon cake batter, a rich and creamy cheesecake layer, and a tangy homemade lemon curd. These elements come together beautifully to create a dessert that’s both elegant and incredibly satisfying.
Ingredient Notes
- Cream Cheese – Make sure it’s softened to room temperature. This ensures it whips up smoothly and incorporates easily into the cheesecake layer, preventing lumps.
- Eggs and Egg Yolks – Using room temperature eggs helps them emulsify better with the fats in the batter and cream cheese, leading to a smoother, more cohesive texture in both the cake and the cheesecake layer.
- Lemon Zest – This is where the magic happens! Zesting fresh lemons releases the flavorful oils that give this cake its signature bright, aromatic punch. Don’t skip this for maximum citrus flavor.
- Buttermilk – Its slight acidity reacts with the leavening agents in the cake, contributing to a tender crumb. Ensure it’s also at room temperature for optimal incorporation.
- Butter – For the curd, cold butter cut into cubes is essential. It will melt slowly into the warm curd, creating a lusciously smooth and glossy finish.
Add-ins and Substitutions
While this Gooey Lemon Butter Cake is wonderful as is, feel free to personalize it! For an extra pop of flavor, you could add a tablespoon of poppy seeds to the cake batter. If you prefer a less intense lemon flavor, you can reduce the zest slightly in the cake batter, but I highly recommend keeping the zest in the cream cheese layer and curd for that distinct citrus brightness. For a richer topping, you could stir a touch of heavy cream into the lemon curd just before spreading it over the cake.
How to Make Gooey Lemon Butter Cake Recipe
This cake is a wonderful project that comes together in stages, building delicious flavors and textures.
1. Prepare the Lemon Gooey Cream Cheese Layer
Begin by creaming the cream cheese until it’s completely smooth. Then, gently incorporate the eggs and egg yolks, followed by the lemon zest and powdered sugar in two additions. This creates the luscious, gooey center that makes this cake so special.
- In a large mixing bowl, beat 8 oz (226 g) of room temperature cream cheese on medium-high speed until perfectly smooth, about 1–2 minutes.
- Beat in 1 room temperature egg and 1 room temperature egg yolk on medium speed until fully combined.
- Add 1 tbsp (10 g) lemon zest and half of the 2 1/2 cups (325 g) powdered sugar. Mix on low speed, then increase to medium until incorporated.
- Add the remaining powdered sugar and mix just until combined. Set this wonderful mixture aside.
2. Prepare & Bake the Lemon Cake
Preheat your oven and prepare your springform pan. Whisk together the dry ingredients, and in a separate bowl, cream the butter and sugar with lemon zest until light and fluffy. Add the eggs and vanilla, then alternate adding the dry ingredients and buttermilk to create a smooth, tender cake batter.
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a small bowl, whisk together 1 cup + 2 tbsp (141 g) all-purpose flour, 3/4 tsp baking powder, 1/8 tsp baking soda, and 1/4 tsp salt. Set aside.
- In a large mixing bowl, combine 3/4 cup (150 g) granulated white sugar and 2 tbsp (20 g) lemon zest. Rub them together with your fingertips to release the fragrant citrus oils.
- Add 6 tbsp (84 g) softened unsalted butter to the sugar mixture and beat on high speed until light and fluffy, about 1–2 minutes.
- Add 1 room temperature egg, 1 room temperature egg yolk, and 1 1/2 tsp vanilla. Mix on medium-high speed until smooth and pale, scraping down the sides as needed, about 1–2 minutes.
- Alternately add the flour mixture and 1/2 cup (120 ml) room temperature buttermilk in small batches, mixing on low speed until just combined and a smooth batter forms.
Now, it’s time to assemble and bake this beauty.
- Spread the cake batter evenly into the prepared springform pan.
- Pour the prepared cream cheese layer over the top of the batter and spread it into an even layer.
- Bake for 35–40 minutes. You’re looking for the edges to be a light golden brown, while the center remains shiny with a slight, tempting jiggle.
- Allow the cake to cool in the pan on a wire rack for 45 minutes, then transfer it to the refrigerator to chill for at least 2 hours. This chilling step is crucial for the cake to set properly.
3. Prepare the Lemon Curd
While the cake chills, let’s make the sunshine-in-a-jar lemon curd. It’s surprisingly simple and elevates the entire dessert.
- In a small saucepan, whisk together 1/4 cup (60 ml) fresh lemon juice, 1/2 tbsp (5 g) lemon zest, 2 room temperature egg yolks, 6 tbsp (75 g) granulated white sugar, and a tiny pinch of salt.
- Cook over medium-low heat for 12–15 minutes, stirring frequently. You’ll know it’s ready when it thickens enough to coat the back of a spoon.
- Remove from heat and slowly whisk in 1/4 cup (56 g) cold unsalted butter, cut into cubes, until fully melted and smoothly incorporated.
- Transfer the curd to a heat-proof bowl. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming, and allow it to cool completely.
4. Assemble & Serve
The final step is pure joy! Once the cake is nicely chilled and the curd has cooled, it’s time to bring it all together.
- Carefully remove the chilled cake from the springform pan and place it on your prettiest serving platter.
- Pour the cooled lemon curd over the top of the cake, spreading it evenly with an offset spatula to create a beautiful, glossy finish.
- Serve the Gooey Lemon Butter Cake at room temperature. If you’ve chilled it overnight, allow it to sit at room temperature for about 1 hour before topping with the lemon curd and slicing. This ensures the cake is at its best texture for slicing and serving.
Recipe Tips
- Room Temperature Ingredients are Key: For both the cake batter and the cream cheese layer, ensuring your butter, eggs, buttermilk, and cream cheese are at room temperature will lead to the smoothest, most well-emulsified results.
- Zest for Flavor: Don’t be shy with the lemon zest! It’s the primary source of bright, fresh lemon flavor and essential for that signature tang.
- Don’t Overmix: Once you add the flour to the cake batter, mix only until just combined. Overmixing can develop gluten and result in a tougher cake.
- The Jiggle Test: The slight jiggle in the center when the cake comes out of the oven is exactly what you want for the gooey layer. It will set up as it cools.
- Cooling is Crucial: Allowing the cake to cool completely in the pan, then chilling it, is essential for the cheesecake layer to firm up and for the cake to be easy to slice.
FAQs
Q: Can I make the lemon curd ahead of time?
A: Absolutely! The lemon curd can be made a day or two in advance and stored in an airtight container in the refrigerator. Just ensure you press plastic wrap directly onto its surface to prevent a skin from forming.
Q: My cream cheese layer has lumps. What did I do wrong?
A: This usually happens when the cream cheese isn’t soft enough. Make sure your cream cheese is truly at room temperature and has been beaten until completely smooth before adding other ingredients.
Q: How long does this cake need to chill?
A: The recipe calls for a minimum of 2 hours of chilling time. For the best texture and ease of slicing, chilling it for 4 hours or even overnight is ideal.
Q: Can I use bottled lemon juice instead of fresh?
A: While you can, fresh lemon juice will give you the most vibrant and authentic flavor. Bottled juice can sometimes have a less bright taste.
Serving Suggestions
This Gooey Lemon Butter Cake is a showstopper on its own, but it pairs wonderfully with a simple dollop of fresh whipped cream or a light dusting of powdered sugar. It’s also lovely served with fresh berries, like raspberries or blueberries, for a burst of color and complementary tartness. For a truly decadent dessert experience, consider serving a slice with a scoop of vanilla bean ice cream.
Make This Recipe in Advance
You can prepare the lemon curd up to 2 days in advance and store it in the refrigerator. Ensure it’s covered directly with plastic wrap to prevent a skin. The cake itself can be baked and chilled in the springform pan the day before you plan to serve it. Once you’re ready to serve, remove the cake from the springform pan, top with the prepared lemon curd, and slice. This makes it a perfect make-ahead dessert for gatherings!
Print
Gooey Lemon Butter Cake Recipe
- Total Time: Approximately 2 hours 45 minutes (plus chilling)
- Yield: 10-12 servings 1x
Description
This Gooey Lemon Butter Cake is a delightful dessert featuring a tender, buttery cake base topped with a lusciously creamy lemon cheesecake layer and finished with a bright, tangy lemon curd. It’s the perfect treat for any occasion, bringing a burst of sunshine to your table.
Ingredients
For the Lemon Gooey Cream Cheese Layer
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
For the Lemon Cake
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
For the Lemon Curd
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
Instructions
1. Prepare the Lemon Gooey Cream Cheese Layer
Add 8 oz (226 g) cream cheese, at room temperature to a large mixing bowl and beat on medium-high speed until completely smooth (1–2 minutes).
Beat in 1 egg, at room temperature and 1 egg yolk, at room temperature on medium speed until fully combined.
Add 1 tbsp (10 g) lemon zest and half of the 2 1/2 cups (325 g) powdered sugar. Mix on low, then medium speed until incorporated.
Add the remaining powdered sugar and mix just until combined. Set the bowl aside.
2. Prepare & Bake the Lemon Cake
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a small bowl, whisk together 1 cup + 2 tbsp (141 g) all-purpose flour, spooned and leveled, 3/4 tsp baking powder, 1/8 tsp baking soda, and 1/4 tsp salt. Set dry ingredients aside.
In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), combine 3/4 cup (150 g) granulated white sugar and 2 tbsp (20 g) lemon zest. Rub them together with your fingertips to release the citrus oils.
Add 6 tbsp (84 g) unsalted butter, softened to the sugar mixture and beat on high speed until light and fluffy (1–2 minutes).
Add 1 egg, at room temperature, 1 egg yolk, at room temperature, and 1 1/2 tsp vanilla. Mix on medium-high speed until smooth and pale (1–2 minutes), scraping down the sides of the bowl as needed.
Alternately add the dry flour mixture and 1/2 cup (120 ml) buttermilk, at room temperature in small batches, mixing on low speed until a smooth batter forms.
Spread the cake batter evenly into the prepared springform pan using a mini offset spatula.
Pour the cream cheese layer over the top and spread it into an even layer.
Bake for 35–40 minutes until the edges are light golden brown and the center remains shiny with a slight jiggle.
Cool the cake in the pan on a wire rack for 45 minutes, then transfer it to the refrigerator to chill for 2 hours.
3. Prepare the Lemon Curd
In a small saucepan, whisk together 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, and a tiny pinch of salt.
Cook over medium-low heat for 12–15 minutes, stirring frequently, until the curd thickens enough to coat the back of a spoon.
Remove from heat and slowly whisk in 1/4 cup (56 g) unsalted butter, cold and cut into cubes until fully melted and integrated.
Transfer the curd to a heat-proof medium bowl. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming, and allow it to cool completely.
4. Assemble & Serve
Remove the chilled cake from the springform pan and place it on a serving platter.
Pour the cooled lemon curd over the top of the cake, spreading it evenly with an offset spatula.
Serve at room temperature. (If chilled overnight, let the cake sit at room temperature for 1 hour before topping with lemon curd and slicing).
Notes
Room Temperature Ingredients are Key: For both the cake batter and the cream cheese layer, ensuring your butter, eggs, buttermilk, and cream cheese are at room temperature will lead to the smoothest, most well-emulsified results.
Zest for Flavor: Don’t be shy with the lemon zest! It’s the primary source of bright, fresh lemon flavor and essential for that signature tang.
Don’t Overmix: Once you add the flour to the cake batter, mix only until just combined. Overmixing can develop gluten and result in a tougher cake.
The Jiggle Test: The slight jiggle in the center when the cake comes out of the oven is exactly what you want for the gooey layer. It will set up as it cools.
Cooling is Crucial: Allowing the cake to cool completely in the pan, then chilling it, is essential for the cheesecake layer to firm up and for the cake to be easy to slice.
- Prep Time: 45 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Cuisine: American
