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A slice of Lemon Gooey Butter Cake topped with lemon curd on a floral plate with whole lemons beside it.

Lemon Gooey Butter Cake

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This show-stopping lemon gooey butter cake combines a soft, moist lemon cake with a luscious, gooey cream cheese layer and a tangy lemon curd topping. Perfect for spring celebrations!
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Prep Time 45 minutes
Cook Time 38 minutes
Chill Time 2 hours
Total Time 3 hours 23 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Lemon Gooey Cream Cheese Layer:
  • 8 oz cream cheese at room temperature
  • 1 egg at room temperature
  • 1 egg yolk at room temperature
  • 2 ½ cups powdered sugar sifted
  • 1 tablespoon lemon zest freshly grated
For the Lemon Cake:
  • 1 cup + 2 tablespoon all-purpose flour spooned and leveled
  • ¾ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup granulated white sugar
  • 2 tablespoon lemon zest freshly grated
  • 6 tablespoon unsalted butter softened
  • 1 egg at room temperature
  • 1 egg yolk at room temperature
  • 1 ½ teaspoon vanilla extract
  • ½ cup buttermilk at room temperature
For the Lemon Curd:
  • ¼ cup fresh lemon juice
  • ½ tablespoon lemon zest freshly grated
  • 2 egg yolks at room temperature
  • 6 tablespoon granulated white sugar
  • Pinch of salt
  • ¼ cup unsalted butter cold and cubed

Method
 

  1. Add cream cheese to a large bowl and beat on medium-high speed until smooth, about 1-2 minutes.
  2. Add the egg and egg yolk, mixing on medium speed until fully combined.
  3. Add lemon zest and half of the powdered sugar, mixing on low then medium speed until well combined. Then, add the remaining powdered sugar and mix until smooth.
  4. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  5. In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  6. In a large bowl, combine sugar and lemon zest. Rub the lemon zest into the sugar with your fingertips to release the oils.
  7. Add softened butter to the sugar mixture and cream together using an electric mixer on high speed for 1-2 minutes, until fluffy.
  8. Add the egg, egg yolk, and vanilla extract, mixing on medium-high speed until pale and smooth, about 1-2 minutes.
  9. Gradually mix in the flour mixture and buttermilk, alternating between the two, until fully incorporated and smooth.
  10. Pour the cake batter into the prepared pan and spread evenly. Pour the cream cheese mixture over the top, spreading it evenly.
  11. Bake for 35-40 minutes, or until the center has a slight jiggle and the edges are lightly golden brown.
  12. Let the cake cool in the pan on a wire rack for 45 minutes, then refrigerate for at least 2 hours to set.
  13. In a small pot, whisk together lemon juice, lemon zest, egg yolks, sugar, and a pinch of salt.
  14. Heat the mixture over medium-low heat for 12-15 minutes, stirring constantly, until thickened enough to coat the back of a spoon.
  15. Remove from heat and whisk in cold cubed butter until fully melted.
  16. Transfer the curd to a heatproof bowl, cover with plastic wrap to prevent a skin from forming, and let cool completely.
  17. Once the cake is fully cooled, remove it from the springform pan and transfer to a serving plate.
  18. Pour the lemon curd over the cooled cake and spread evenly. Serve and enjoy!

Nutrition

Serving: 170gCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 250mgPotassium: 120mgFiber: 1gSugar: 35gVitamin A: 400IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

The perfect treat for a spring afternoon. The tangy lemon curd and creamy texture of the cake will have everyone asking for the recipe!

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