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Lemon Gooey Butter Cake

Yield: 8 slices
Prep: 45 minutes
Cook: 38 minutes
Chill Time: 2 hours 45 minutes
Total: 4 hours 8 minutes
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!
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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.)
Course: Dessert
Cuisine: American
Keyword: cake, gooey butter cake, Lemon, lemon cake, lemon gooey butter cake
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