Lemon Gooey Butter Cake
This show stopping lemon gooey butter cake is a soft and moist lemon cake, layered with a gooey lemon cream cheese topping and topped with luscious lemon curd. It’s packed full of bright, lemon flavor and melt in your mouth lemon curd with the most delectable texture from the gooey lemon cream cheese layer. This over the top cake is the perfect thing to bake for spring!
Why You’ll Love this Lemon Gooey Butter Cake
Let’s break down each component of this amazing cake:
Moist lemon cake– The base of this cake is a simple lemon cake. It’s moist and fluffy and packed with bright lemon flavor.
Gooey lemon cream cheese layer– The best part of the cake! The sweetened lemon cream cheese mixture gets poured over top of the cake batter, and as the cake bakes, the cream cheese melts into the cake forming a gooey, almost cheesecake-like layer.
Lemon curd– To top it all off, after the cake bakes and has chilled, homemade lemon curd is poured over the top to seal the deal. Each bite of this incredible dessert is extra lemony, ooey gooey, and just absolutely decadent!
For the full recipe, including measurements, step by step instructions, and bake time, please see the recipe card at the bottom of the post. This is just a brief overview!
Tips for Baking a Perfect Lemon Gooey Butter Cake
Let the cake cool. Allow the cake to cool on the counter for 45 minutes after baking and then in the fridge for 2 hours so the cream cheese layer has enough time to set.
Don’t over-bake the cake. You’ll know the cake is done baking when the center is shiny and puffy, and has a slight jiggle still, and the edges are a light golden color.
Room temperature ingredients. You’ll have the best textured cake if you use room temperature ingredients instead of cold. Cold wet ingredients, like eggs and buttermilk, can cause the cake to bake with more of gummy consistency.
Don’t over-mix the cream cheese mixture. Mix the cream cheese and eggs just until blended and smooth. Add half the powdered sugar in and combine and then repeat with the rest of the powdered sugar. Mix just until everything is combined. If you over mix the cream cheese it will cause the mixture to become very runny and it will not bake properly.
Serve at room temperature. If you’re preparing the cake the day before and letting it chill in the fridge overnight, pull it out and let sit for a hour at room temperature, then pour the lemon curd over top and serve.
Lemon Gooey Butter Cake FAQs
Store leftovers in an airtight container in the fridge for up to three days.
Yes, I highly recommend using one because it makes getting the cake out so much easier as the sides are removable.
If you don’t have buttermilk on hand, you can easily make it but mixing 1/2 cup (120 ml) of whole milk with 1 1/2 tsp of fresh lemon juice or white vinegar.
I have been on my own gluten free journey lately and have found that most of my recipes turn out great GF- Hooray! There is a caveat though, I can only say the recipe will come out good with Bobs Red Mill 1 to 1 gluten free baking flour. This is not sponsored, but my true opinion. This is the only gluten free flour I use as it bakes most similarly to regular, all-purpose flour.
If you make this lemon gooey butter cake please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas!
Other Lemon Recipes to Try
Lemon Gooey Butter Cake
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
For the Lemon Gooey Cream Cheese Layer
- Add the cream cheese to a large mixing bowl and mix on medium-high speed until smooth, 1-2 minutes.8 oz (226 g) cream cheese, at room temperature
- Add in the egg and egg yolk and mix on medium speed until combined.1 egg, at room temperature, 1 egg yolk, at room temperature
- Then add in the lemon zest and half the powdered sugar, mixing on low then medium speed until all is combined. Then add the remaining powdered sugar and mix just until combined. Set aside.2 1/2 cups (325 g) powdered sugar, 1 tbsp (10 g) lemon zest
For the Lemon Cake
- Preheat the oven to 350 ℉ (175 ℃). Grease a 9-inch springform pan and line the bottom with parchment paper. Set aside.
- In a small bowl, whisk together the all-purpose flour, baking powder, baking soda and salt. Then set aside the dry ingredients.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
- To a large bowl, add the sugar and lemon zest. Rub the lemon zest and sugar together with your fingertips to extract the most lemon flavor from the zest.3/4 cup (150 g) granulated white sugar, 2 tbsp (20 g) lemon zest
- Then add in the softened butter. Cream the sugar and butter together with an electric mixer on high speed until fluffy, about 1-2 minutes. (You can also use the bowl of a stand mixer fit with the paddle attachment.)6 tbsp (84 g) unsalted butter, softened
- Then add in the egg, egg yolk, and vanilla and mix on medium-high speed until smooth and pale in color, about 1-2 minutes. Scrape the sides of the bowl with a rubber spatula as needed.1 egg, at room temperature, 1 egg yolk, at room temperature, 1 1/2 tsp vanilla
- Add the flour mixture and the buttermilk to the wet ingredients a little at a time, mixing on low speed until all is combined and the batter is smooth.1/2 cup (120 ml) buttermilk, at room temperature
- Pour the batter into the prepared baking pan and spread it evenly with a mini offset spatula. Then pour the cream cheese mixture over top and spread it evenly as well.
- Bake the cake for 35-40 minutes, or until the center is shiny, has a jiggle still, and the edges are a light golden brown color.
- Then let the cake cool in the pan on a wire rack for 45 minutes. Then transfer the cake to the fridge to cool for 2 hours.
For the Lemon Curd
- While the cake cools, make the lemon curd. Add the lemon juice, lemon zest, egg yolks, sugar, and salt to small pot. Whisk everything 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 , tiny pinch of salt
- Heat the lemon mixture over medium low heat for 12-15 minutes, stirring frequently, until thick. It should coat the back of a spoon once thick enough.
- Remove it from the heat and slowly whisk in the cold, cubbed butter.1/4 cup (56 g) unsalted butter, cold and cut in cubes
- Once all of the butter is melted in, transfer the lemon curd to a heat proof, medium bowl. Place plastic wrap on top of the curd, so it doesn't form a skin, and allow it to cool completely.
Assembling the Cake
- Once the cake has cooled, remove it from the springform pan and transfer it to a serving plate.
- Pour the lemon curd over the top and spread it evenly with an offset spatula. Then enjoy! 🙂(The cake is best served at room temperature, so if you're preparing the cake the day before and letting it chill in the fridge overnight, pull it out and let sit for a hour at room temperature, then pour the lemon curd over top and serve.)
Can the lemon curd be made the day before as well?
I actually have a lemon curd recipe on my blog if you want to check it out! If you’re just making lemon curd you can store it in an airtight container in the fridge. I like to use a glass jar with a lid.