lemon butter cake

This gooey lemon butter cake is a combination of the two best lemon desserts - lemon bars and lemon cake. A soft lemon cake is baked with a puddle of lemon cream curd on top. It sinks into the cake as it bakes, creating a tender and moist cake that is bursting with fresh lemon flavor.

Gooey Lemon Butter Cake

(110 grams) unsalted butter, melted

(150 grams) granulated sugar

egg, room temp

tsp vanilla extract

lemons (2 tbsp)

lemon juice

(165 grams) all purpose flour

tsp baking powder

tsp salt

oz cream cheese, room temp

(360 grams) powdered sugar,

lemon (1 tbsp)

Preheat the oven to 350F and grease and line a 9&#8243; round springform pan.

Whisk together the flour, baking powder, and salt in a medium bowl and set aside.

In a large mixing bowl, whisk together the butter and sugar. Then add the egg, vanilla, lemon zest, and lemon juice and mix to combine.

Add the dry ingredients and mix until smooth.

Spread the thick batter in an even layer in the bottom of the springform pan. Set aside.

Lemon Cake

In a mixing bowl using a hand or stand mixer with the whisk attachment, mix the cream cheese until smooth.

Mix in the powdered sugar, one cup at a time, until thin and creamy.

Pour the cream on top of the lemon batter, pouring right in the middle and allowing it to naturally spread close to the edges. It may need some help fully spreading, so use a spoon to nudge it out close to the sides.

Bake for 35-40 minutes, or until the top has formed a golden skin and it&#8217;s evenly puffed.

Allow the cake to cool at room temperature for about 30 minutes, then transfer to the refrigerator and chill uncovered for about 2 hours. This is important as it allows the cream to set.

Run a knife around the edge of the pan and release the cake. Top with a dusting of powdered sugar then slice and enjoy!

Lemon Cream

I made it with gf flour and it was so good. Thanks for this recipe!

Fantastic recipe! It’s exactly as you wrote, it’s a mash between a lemon bar and lemon cake. So delicious! And even though we’ve only had a couple slices, I can’t wait to make it again! 
Thank you!

I needed a dessert to take to a casual dinner party, and hoped to use some of my extra lemons. This cake was the perfect dish! The hosts actually asked if I would leave the few leftover slices for them.  

I followed the recipe exactly as written -but- my lemon cream seemed a bit thick, so I added a scant tablespoon of lemon juice to thin it down. It did take 42 minutes in the oven, and I was a little afraid it wouldn't set up correctly. After 3 hours in the fridge, it was perfect and delicious!! 

This recipe is a keeper!

Incredible cake. A must make. I topped with fresh blueberries.

I made this for a gathering last night and it was fantastic! Everyone loved it. I always find lemon bars to be a little greasy on the bottom and the curd on its own to be a little acrid at times. This recipe was perfectly balanced. I will definitely be making this again!

Excellent cake!  Easy to make and great reviews from all who had a piece.  Nice that you can make it ahead of time (I'm always skeptical when the recipe says it can be made 1-2 days ahead, but the flavour was even more lemony the following day).  The most difficult part was knowing when it was done, but follow the instructions and you'll be fine.  Thanks!

Thanks a lot for your reply, I'll try it out !

Loved this! I couldn't decide on a dessert to have for my birthday, but this recipe showed on my for you page on Instagram. It was better than I expected! Lemon bars are one of my favorite desserts, but this was next level. I look forward to making this again. I think it would be great with orange, too. Thank you!!

Made this recipe today and just could not wait the 2 hours chilling. We ended up indulging while still warm and it was AMAZING. One of the most delicious recipes I’ve made in a long time. Will definitely be saving this one!

Fabulous! Made as written except, used Trader Joe’s light cream cheese since that’s what I had on hand. Didn’t have a springform pan. Instead I lined a nine inch straight sided foil pan with a piece of parchment. Rose right to the top but didn’t spill over. My oven runs warm so I did 45 mins on 325. Came out perfect. This is a keeper.

This cake turned out beautifully and got rave reviews. Do you know how it does with freezing? I want to try to ship one to a friend who loves lemon.

If the fact that I couldn't stop eating the batter (both the cake and the lemon cream) is any indication, this cake is going to be awesome. Easy to make, too--and thanks for the helpful tips!

Gonna try it for my church gathering, but I’m gonna use GF flour since I see other folks have used it w/o issues ! 
Super excited to share with my friends at church 
Blessings

I will bake this cake for my brother birthday this week. Can I refrigerate it over night?

This recipe is amazing. I will definitely be making it again and again.

10/10 would definitely recommend this recipe!! The cake comes out perfectly gooey with a beautiful golden crust❤️ There is nothing more sinfully delicious. I’ve already had three pieces and had to stop myself from eating the whole thing lol

I really like this recipe overall but I thought there was too much sugar so I cut down the sugar in the cake by 25 g. I also used just half the icing sugar in the lemon cream and still found it to be very sweet. I didn't find this to affect the consistency of the cream.

Epic recipe :) thank you for sharing this delicious dessert. Easy to make and the results are perfect. Is there an alternative to the cream cheese? Would mascarpone do the trick?

This is one of the most delicious cakes I've baked in a long time.  My husband is not a lemon lover and was quite skeptical, but he LOVED IT.  He's asking when I will make it again.  As he said, it's perfectly balanced with the sweet and tang from the lemons.  

Making it again this weekend!

It was very easy to make and looks beautiful on the table. Even better it's delicious! I added 2 tbsp of lemon juice to the cream and cut back on the sugar but could probably cut back and do 2 cups icing sugar rather than 3. But wow, really impressive.

Simply amazing! Thank you for this recipe! :)

WOW. Just made this, came out perfectly! This is a restaurant-quality dessert. I had extra lemon juice so I added it to the lemon cream. Next time I'll half the recipe because it's a really rich cake, you only need a tiny slice. Amazing recipe, thank you!

Hi, I saw this on your Instagram, it looks so tempting! I really wanna make it for my family, but they don't eat eggs, is there anything I could substitute that with?

I baked this yesterday it was great but found it a little bit too sweet .
Will try to reduce the sugar next round.

Easy to make, absolutely delicious, and quite pretty. Even more perfect when paired with fresh raspberries.

OMG this cake is definitely gonna be on repeat in my house. Just made it a few hours ago, and oh yumm.. I'm left with 1 tiny slice which I put aside for my breakfast tomorrow morning. This is probably the best lemon cake/pie I've ever had. I change the recipe a bit, and it turned out so well. I put 1/2 cup of sugar in the cake mix instead of 3/4cup and 200g of icing sugar instead of 360g in the cream cheese mix. And it's the right amount of sweetness for our family. Thank you for this ground breaking recipe. It's honestly an easy and sophisticated looking/tasting cadding(cake pudding). Lol. Oh and yes, I forgot to mention, I saw ur post on instagram and am now a follower❤️.

This lemon butter cake has a buttery lemon crust with a gooey filling packed with tart lemon flavour. It’s like a cross between a lemon bar and cheesecake. The filling sinks down into the crust when baking, creating an irresistible, gooey center. The cake is easy to make and is quite possibly one of my favourite lemon desserts.

Lemon Butter Cake

sugar

lemon (zested)

sea salt

egg (room temperature)

unsalted butter

¾ cups all purpose flour

baking powder

oz cream cheese (softened (full fat, brick style))

lemon juice (freshly squeezed (from about 1 large lemon))

Preheat oven to 340°F (170°C). Grease a 9” round springform pan with a small piece of butter. If using a regular round pan, line the bottom and sides with parchment paper to be able to lift it out easily.

Combine grated lemon zest, sugar, and salt in a large bowl. Using your fingers, rub the mixture until the sugar becomes fragrant and pale yellow.

Add the egg, lemon juice, and melted cooled butter. Whisk to combine.

Sift flour and baking powder into the same bowl. Gently fold with a spatula to make a thick batter. Spread batter evenly into the greased baking pan.

Cake Batter

Combine softened cream cheese and powdered sugar in a large bowl. Mash with a spatula to break up any lumps.

Add salt, egg yolks, lemon juice, and lemon zest. Whisk until smooth and creamy. You can use an electric mixer but you don’t need to.

Pour the filling on top of the batter. Place the baking pan onto a larger baking sheet (this will prevent butter leaking out of the bottom). Place into the middle of the oven.

Bake for 45-55 minutes, or until the edges are golden brown and the middle is puffed. If you see it browning too quickly, tent the top with a piece of aluminum foil.

Let cool for 10 minutes before releasing the sides of the pan or lifting out the cake. Slide it onto a serving plate and sprinkle with powdered sugar. Serve immediately for extra gooey-ness or chill for a firmer texture.

Filling

https://embed.mediavine.com/videos/xvyhvpsk26yajv6ygpie

This lemon butter cake is soft, tart, and filled with a gooey filling. It's packed with tangy, zesty lemon flavour and tastes like a cross between a lemon square and cheesecake.

Lemon Madeira Cake

butter (unsalted and softened)

raw caster sugar (plus extra for sprinkling)

salt

eggs

lemon

flour

Preheat oven to 170°C. Grease and line a loaf tin with baking paper.

Add butter, sugar and vanilla to the bowl of an electric mixer.

Beat on medium speed for 2-3 minutes until creamy and voluminous.

Add eggs one at a time and and beat for a couple of minutes until light and fluffy.

Add flour, lemon zest and lemon juice.

Beat briefly for 15 seconds or less until just combined and there are no dry, floury bits. Do not overmix. (or mix gently with a silicone spoon until just combined)

Spoon cake batter into the prepared tin. Smooth the top with the silicone/wooden spoon. Sprinkle the extra raw sugar over the batter.

Bake in the preheated oven for approximately 55 minutes until golden and cooked through the middle when tested with a thin wooden skewer.

Remove from the oven andallow to cool completely in the tin. Remove from tin. Slice and enjoy.

Lemon Butter Cake 

butter (1 stick), melted

vanilla

lemons, zested

(8 oz) package cream cheese, softened

lemon, zested

Preheat oven to 350 degrees F and grease a 9-inch cake pan or pie dish.

In a large bowl, cream the butter and sugar until smooth. Add in the egg, vanilla, lemon zest, and lemon juice.

In a small bowl, sift together the flour, baking powder, and salt, then slowly incorporate the dry ingredients into the wet until just combined.

Transfer batter to the prepared cake pan and set aside.

For the cream layer: In a medium bowl, beat the cream cheese until smooth. Slowly, add in powdered sugar until fully combined.

Add eggs and lemon zest and mix until smooth.

Top batter with the cream and spread into an even layer covering the top.

Bake for 38-40 minutes or until just starting to brown on top.

Allow cake to fully cool before slicing. Dust top with powdered sugar if desired.

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Gooey Lemon Butter Cake

Gooey Lemon Butter Cake

Lemon Butter Cake

Lemon Madeira Cake

Lemon Butter Cake

Top 5 lemon butter cake recipes from across the web

The most viewed lemon butter cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gooey Lemon Butter Cake

Gooey Lemon Butter Cake

Lemon Butter Cake

Lemon Madeira Cake

Lemon Butter Cake

The most viewed lemon butter cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine