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Lemon Gooey Butter Cake with Lemon Curd Recipe

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4.2 from 26 reviews

This luscious Lemon Gooey Butter Cake combines a rich, creamy lemon cream cheese layer with a moist lemon-flavored cake base, topped with a tangy homemade lemon curd. Perfect for lemon lovers, this decadent dessert offers a balanced blend of tartness and sweetness with a delightfully gooey texture, best served at room temperature.

  • Total Time: 4 hours 10 minutes
  • Yield: 8 servings

Ingredients

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

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 extract
  • 1/2 cup (120 ml) buttermilk, at room temperature

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 Lemon Gooey Cream Cheese Layer: Add the cream cheese to a large mixing bowl and beat on medium-high speed using an electric mixer for 1-2 minutes until smooth and creamy. Add in the egg and egg yolk, mixing on medium speed until fully combined. Stir in the lemon zest and half of the powdered sugar, starting on low speed and then increasing to medium until incorporated. Add the remaining powdered sugar and mix just until fully combined. Set this mixture aside.
  2. Preheat and Prepare Pan: Preheat your oven to 350 ℉ (175 ℃). Grease a 9-inch springform pan thoroughly and line the bottom with parchment paper to prevent sticking, then set aside.
  3. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt thoroughly. Set this dry mixture aside for later use.
  4. Flavor Sugar and Cream Butter: In a large bowl, add the granulated sugar and lemon zest. Rub the zest into the sugar with your fingertips to release maximum lemon flavor. Add softened butter and use an electric mixer on high speed to cream the sugar and butter until light and fluffy, about 1-2 minutes.
  5. Add Eggs and Vanilla: Add the egg, egg yolk, and vanilla extract to the creamed mixture. Beat on medium-high speed for 1-2 minutes until the batter turns smooth and pale yellow. Scrape down the sides of the bowl as needed to ensure even mixing.
  6. Incorporate Dry Ingredients and Buttermilk: Alternately add the flour mixture and buttermilk to the wet ingredients in small portions, mixing on low speed until the batter is smooth and homogeneous.
  7. Assemble Cake Layers: Pour the lemon cake batter evenly into the prepared springform pan and spread with a mini offset spatula to create a uniform layer. Gently pour the cream cheese mixture over the cake batter and evenly spread it across the top.
  8. Bake the Cake: Place the assembled cake in the preheated oven and bake for 35-40 minutes. The cake is done when the center is shiny and still jiggles slightly, and the edges are a light golden brown color.
  9. Cool the Cake: Remove the cake from the oven and allow it to cool in the pan on a wire rack for 45 minutes. Afterward, transfer the cake to the refrigerator to chill for 2 hours to set completely.
  10. Make Lemon Curd: While the cake cools, combine the lemon juice, lemon zest, egg yolks, sugar, and salt in a small saucepan. Whisk well to blend. Heat over medium-low heat, stirring frequently, for 12-15 minutes until the mixture thickens enough to coat the back of a spoon.
  11. Add Butter to Lemon Curd: Remove the lemon curd from heat and gradually whisk in the cold butter cubes until fully melted and incorporated, creating a smooth, shiny curd.
  12. Cool Lemon Curd: Transfer the lemon curd to a heatproof medium bowl and cover with plastic wrap directly on the surface to prevent a skin from forming. Allow it to cool completely to room temperature.
  13. Assemble Final Cake: Once the cake is fully chilled, carefully remove it from the springform pan and place on a serving plate. Pour the cooled lemon curd evenly over the top and smooth with an offset spatula.
  14. Serve: For best flavor and texture, serve the cake at room temperature. If preparing ahead, let the chilled cake sit at room temperature for about an hour before topping with the lemon curd and serving.

Notes

  • Using room temperature ingredients ensures better mixing and texture.
  • Rubbing lemon zest into sugar releases more essential oils for enhanced lemon flavor.
  • Be careful not to overbake; the center should still jiggle slightly to keep the gooey texture.
  • Chilling the cake helps the layers set properly and improves slicing.
  • Cover lemon curd with plastic wrap directly on the surface to prevent a skin from forming.
  • This cake is best served at room temperature for optimal gooeyness and flavor.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/lemon-gooey-butter-cake-with-lemon-curd-recipe/