Irresistibly Gooey Lemon Butter Cake: A Zesty & Decadent Homemade Dessert
Prepare to fall in love with a dessert that perfectly marries the bright tang of lemon with an incredibly rich, buttery, and gooey texture. This Lemon Butter Cake isn’t just a cake; it’s a delightful experience, boasting a tender, zesty lemon crust crowned with a luscious, custardy filling that practically melts in your mouth. Imagine the best parts of a classic lemon bar combined with the creamy decadence of a cheesecake, all in one easy-to-make package. As it bakes, the magical filling gently sinks into the golden crust, creating an irresistible, gooey center that makes every bite pure bliss. This recipe is designed for both seasoned bakers and beginners, offering a straightforward path to a truly spectacular lemon treat that will undoubtedly become a new favorite.
Purchasing the items in this post supports this blog, at no additional cost to you. As an Affiliate Product marketer and Amazon Associate, I earn from qualifying purchases.
Why You Will LOVE This Gooey Lemon Butter Cake:
- Unparalleled Gooeyness: The star of this cake is its unbelievably gooey, creamy, and tart lemon filling. It’s the kind of texture that makes you close your eyes in satisfaction, perfectly balancing richness with a refreshing citrus kick. The way the custard settles into the crust creates a unique, melt-in-your-mouth experience that is simply addictive.
- Rich, Buttery, and Zesty Crust: Far from being just a base, the crust itself is a masterpiece. Infused with lemon zest and rich butter, it bakes to a tender, slightly chewy perfection with wonderfully crisp edges, providing the ideal counterpoint to the soft filling. Each forkful delivers a delightful contrast in textures and a harmonious blend of flavors.
- Remarkably Easy Preparation: Don’t let its sophisticated taste fool you; this lemon butter cake is surprisingly simple to make. You won’t need an electric mixer for either the crust or the filling, making it an accessible recipe for bakers of all skill levels. The steps are straightforward, promising impressive results without any fuss or complicated techniques.
- Explosion of Natural Lemon Flavor: This recipe champions authentic lemon taste. We achieve an intense, vibrant lemon flavor naturally, leveraging the zest and fresh juice of real lemons. There’s absolutely no need for artificial lemon extracts, ensuring a pure, bright, and genuinely refreshing citrus profile in every bite.
[feast_advanced_jump_to]
The Secret to Unforgettable Natural Lemon Flavor:
Achieving a truly vibrant lemon flavor without resorting to artificial extracts is a hallmark of this recipe. My secret lies in a simple, yet incredibly effective technique: rubbing lemon zest into granulated sugar with your fingertips. This isn’t just a mixing step; it’s a transformative process. As you gently rub the two together, the abrasive sugar granules work to release the aromatic oils from the lemon zest. You’ll notice the sugar gradually taking on a pale yellow hue and becoming slightly clumpy, accompanied by an intoxicating burst of fresh lemon aroma. This method ensures that every bit of that precious lemon oil is infused directly into the sugar, and subsequently, into your cake, delivering a profound and authentic citrus punch that no extract can replicate. It’s a wonderfully sensory experience, both tactile and olfactive, that truly elevates the final flavor profile of the cake.
Achieving that Irresistible Gooey Filling:
The signature gooey center of this lemon butter cake is achieved through a delightful cream cheese custard filling that interacts uniquely with the cake batter during baking. As the cake bakes, the lighter custard filling gracefully sinks into the denser cake base, creating that distinctively irresistible, soft, and luscious core. This rich custard, made with softened cream cheese, powdered sugar, and a touch of salt, gets its exquisite texture and beautiful natural lemon-yellow color from egg yolks. The egg yolks not only act as a natural thickening agent but also contribute to the filling’s luxurious richness, eliminating the need for any artificial food coloring. The resulting filling is a harmonious blend of creamy, tangy, and sweet, reminiscent of the best parts of both classic lemon bars and a decadent cheesecake, making it truly one-of-a-kind. Freshly squeezed lemon juice and more lemon zest are added to amplify that bright, tangy flavor, ensuring every spoonful is bursting with citrus delight.
The Perfect Buttery Lemon Cake Base:
Beneath that glorious gooey filling lies a cake batter that’s equally deserving of praise. This isn’t just any cake base; it’s a buttery, lemon-infused foundation that perfectly complements the rich custard. Crafted with a generous amount of high-quality butter and fresh lemon, the crust bakes up to be tart, subtly sweet, and wonderfully moist, with a slightly chewy edge that provides a delightful textural contrast. Its rich, dense crumb holds the gooey filling beautifully, ensuring structural integrity while offering a tender bite. For the absolute best flavor and texture, I highly recommend using a real, good quality unsalted butter. If you can find cultured butter, it will lend an even more complex, nuanced depth to your cake, enhancing its overall richness.
A Crucial Baking Tip for Springform Pans: Given the generous amount of butter in this recipe, especially if using a springform baking pan, it’s wise to take a small preventative measure. Always place your springform pan on top of a larger cookie sheet before putting it into the oven. This simple step acts as a safety net, catching any potential butter drips that might escape from the bottom of the pan during baking. Trust me, learning this the hard way with a smoking oven and a blaring smoke alarm is an experience best avoided!
Flavorful Variations to Explore:
While this lemon butter cake is heavenly on its own, its base recipe is incredibly versatile, inviting you to experiment with other vibrant citrus flavors. The possibilities are truly endless! Feel free to swap the lemon juice and zest with your preferred citrus fruit to create an entirely new, yet equally delicious, experience. Check out this lime gooey butter cake for inspiration!
- Grapefruit Gooey Butter Cake: For a sophisticated twist, use grapefruit zest and juice. It offers a slightly bitter, wonderfully aromatic note that is truly unique.
- Orange (or Blood Orange) Gooey Butter Cake: Embrace the sweet, sunny notes of orange. Blood oranges, when in season, add a stunning color and a delicate berry-like undertone.
- Lime Gooey Butter Cake: Already a fan favorite, lime provides a zippier, intensely fragrant option, creating a vibrant, tropical-leaning dessert.
Consider adding a touch of complementary spices, like cardamom with orange, or a hint of ginger with grapefruit, for even more depth.
Make Ahead & Storage Tips for Optimal Enjoyment:
This lemon butter cake offers delightful versatility in how it can be served and stored.
- For the Ultimate Gooey Experience: To truly savor its signature gooey texture, I highly recommend serving the cake warm, shortly after it has cooled for about 10-15 minutes out of the oven. The filling will be at its most luxuriously soft and melt-in-your-mouth state.
- For a Firmer, Cheesecake-Like Texture: If you prefer a denser, firmer texture akin to a traditional cheesecake, allow the cake to chill thoroughly in the refrigerator for at least a few hours, or even overnight. This will allow the filling to set up more, making for cleaner slices and a different, yet equally enjoyable, experience. Simply sprinkle with a generous dusting of powdered sugar just before serving.
- Storage: Leftovers of this delicious lemon butter cake will keep beautifully in the refrigerator for up to 3 days. Ensure it’s stored in an airtight container or a dedicated cake carrier to maintain its freshness and prevent it from absorbing any fridge odors.
- Freezing: For longer storage, individual slices can be frozen for up to 2 months. To prevent them from sticking together in the freezer and to protect their delicate texture, wrap each slice securely in parchment paper before placing them in an airtight freezer-safe container. Thaw in the refrigerator overnight or at room temperature for a few hours before serving.
Key Ingredients for Your Lemon Butter Cake:
Full steps and ingredients are in the recipe card below, but read through these tips for all the insights you’ll need for baking success!
- Fresh Lemons: These are non-negotiable! Fresh lemons provide all the vibrant, tart, and aromatic flavor for both the cake batter and the gooey filling. Both the zest and the juice are essential, so avoid bottled juice which lacks the critical oils found in fresh zest.
- Full-Fat Brick Style Cream Cheese: For the creamiest, richest filling, opt for full-fat, brick-style cream cheese. Whipped or spreadable cream cheese contains too much water and will not set properly, resulting in a less desirable texture. Ensure it’s softened to room temperature for a lump-free mixture.
- Powdered Sugar (Confectioners’ Sugar): Absolutely crucial for the filling! Do not substitute with granulated sugar, as it will result in a gritty, unpleasant texture. Powdered sugar dissolves seamlessly, contributing to the smooth, creamy consistency of the custard.
- Egg Yolks: Beyond contributing a beautiful natural lemon-yellow hue without artificial coloring, egg yolks are vital for thickening the filling. They add richness and help achieve that characteristic gooey, custardy texture as the cake bakes.
- High-Quality Unsalted Butter: With a name like “Lemon Butter Cake,” butter is naturally a star. Use a good quality unsalted butter for the best flavor and results in the cake batter. Unsalted allows you to control the salt content, and a higher quality butter will profoundly impact the taste and richness of the final product. Cultured butter can elevate the flavor even further.
- All-Purpose Flour: The structural backbone of our cake base. For the most accurate results, especially in baking, I highly recommend weighing your flour. If a scale isn’t available, measure properly by stirring the flour in its bag or container to aerate it, then gently spoon it into your measuring cup. Level off the excess with the flat edge of a knife, ensuring you don’t pack the flour into the cup. This prevents adding too much flour, which can lead to a dry cake.
Step by Step: Crafting the Perfect Cake Batter:
Follow these simple steps to create the buttery, zesty foundation for your lemon butter cake.
Step 1 – Prepare Your Pan and Preheat Oven: Begin by preheating your oven to 340°F (170°C). Lightly grease a 9-inch round springform pan with a small pat of butter. If you’re using a standard round baking pan, ensure you line both the bottom and sides with parchment paper, leaving a slight overhang to create “handles.” This will allow for easy removal of the baked cake.
Step 2 – Infuse Lemon Flavor into Sugar: In a spacious mixing bowl, combine the grated lemon zest from one lemon, granulated sugar, and sea salt. Now, the magic happens: use your fingers to vigorously rub these ingredients together. Continue rubbing until the sugar is intensely fragrant, takes on a pale yellow tint, and feels slightly clumpy. This process releases the essential oils from the zest, maximizing lemon flavor.
Step 3 – Combine Wet Ingredients: Add the large room temperature egg, freshly squeezed lemon juice (from approximately 1 ½ large lemons), and the melted, cooled unsalted butter to the lemon-infused sugar mixture. Whisk these ingredients together until they are well combined and smooth.
Step 4 – Fold in Dry Ingredients: Sift the all-purpose flour and baking powder directly into the same bowl with the wet ingredients. Using a spatula, gently fold the mixture until a thick, cohesive batter forms. Be careful not to overmix, as this can lead to a tough cake. Spread batter evenly into the greased baking pan, ensuring it forms a uniform layer at the bottom. This will be the delicious base for your gooey filling.
How to Make the Gooey Lemon Cream Cheese Filling:
Now for the star of the show – the rich, tangy, and incredibly gooey filling!
Step 1 – Cream Cheese and Powdered Sugar: In a large bowl, combine the softened full-fat cream cheese with the powdered sugar. Using a sturdy spatula or a wooden spoon, mash and mix these two ingredients together until any lumps of cream cheese are smoothed out and the mixture is well combined. This step is crucial for a silky-smooth filling.
Step 2 – Add Remaining Filling Ingredients: Incorporate the sea salt, large egg yolks, freshly squeezed lemon juice (from about 1 large lemon), and the remaining lemon zest into the cream cheese mixture. Whisk everything together until the filling is perfectly smooth, creamy, and uniform in consistency. While an electric mixer can be used for convenience, a good old-fashioned whisk works perfectly well and often helps prevent overmixing.
Step 3 – Assemble and Prepare for Baking: Carefully pour the luscious lemon cream cheese filling over the cake batter that’s already in the baking pan. Before placing it in the oven, set your baking pan onto a larger baking sheet. This precautionary step is essential, especially with springform pans, as it will catch any butter that might slightly leak during baking, preventing a smoky oven and unnecessary cleanup.
Step 4 – Bake to Perfection: Place the assembled cake and baking sheet into the middle rack of your preheated oven. Bake for approximately 45-55 minutes. You’ll know it’s ready when the edges turn a beautiful golden brown and the center is visibly puffed up. If you notice the top browning too quickly before the center is set, loosely tent the cake with a piece of aluminum foil to prevent scorching.
Step 5 – Cool, Garnish, and Serve: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. This allows it to firm up slightly before handling. After 10 minutes, carefully release the sides of your springform pan or use the parchment paper handles to lift the cake out of a regular pan. Gently slide the cake onto a serving plate. For a beautiful finish and an extra touch of sweetness, dust generously with powdered sugar just before serving. Enjoy it warm for the ultimate gooey experience, or chill it for a firmer, more cheesecake-like consistency.
Frequently Asked Questions (FAQ):
A: Absolutely! This recipe is wonderfully adaptable. You can easily substitute lime, orange, blood orange, or even grapefruit. Just ensure you use both the fresh zest and freshly squeezed juice of your chosen citrus for the best flavor.
A: Yes, you can. However, since the cake will be thicker in an 8-inch pan, you might need to increase the baking time by about 5-10 minutes. Keep a close eye on it to prevent over-browning. If the top starts to get too dark, loosely tent it with aluminum foil.
A: I haven’t tested this recipe with lemon curd in the filling, and I generally don’t recommend it as it might alter the desired gooey, custardy texture. However, you can certainly serve the baked cake with a dollop of fresh lemon curd on the side for an even more intense lemon flavor! If you have extra lemon curd, consider trying our delicious lemon curd filled cookies.
A: No problem! You have a couple of alternatives.
Square Pan: You can bake this cake in an 8-inch or 9-inch square pan and then cut it into bars. To easily remove it, line the bottom and sides of the pan with parchment paper, leaving generous overhangs on the sides to act as lifting handles.
Regular Round Pan: For a round cake, line the entire bottom and sides of your 8-inch or 9-inch regular round pan with one large piece of parchment paper, again ensuring plenty of overhang to lift the finished cake out effortlessly.
A: For this recipe, I strongly advise against using bottled lemon juice. Bottled juice lacks the vibrant, fresh, and zesty flavor that you get from freshly squeezed lemons. More importantly, this recipe relies heavily on lemon zest, which contains concentrated aromatic oils crucial for the cake’s distinctive flavor. You’ll need fresh lemons for the zest anyway, so make sure to grate the zest first, then cut the lemons in half and squeeze the juice.
A: You’ll typically need about 2-3 large fresh lemons for both the zest and juice required in this recipe. The exact number can vary slightly depending on the size and juiciness of your lemons. It’s always a good idea to have an extra one on hand, just in case!
Check out these other recipes:
- Lemon Curd Cookies
- Lemon Raspberry Loaf Cake with Raspberry Glaze
- Blueberry Birthday Cake
- Strawberry Cinnamon Rolls
Happy baking!
Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterestto save and for more recipe ideas.
📖 Recipe
Lemon Butter Cake
Mary
Pin Recipe
Shop Ingredients
Equipment
-
nine inch springform round baking pan
Ingredients
Cake Batter
- 1 ½ cup granulated sugar
- 1 lemon zested
- ½ teaspoon sea salt
- 1 large egg room temperature
- 1 cup unsalted butter melted and cooled
- 3 tablespoons lemon juice freshly squeezed (from about 1 ½ large lemons)
- 2 ¾ cups all purpose flour
- 2 ½ teaspoons baking powder
Filling
- 8 oz cream cheese softened (full fat, brick style)
- 2 cups powdered sugar
- ⅛ teaspoon sea salt
- 2 large egg yolks
- 2 tablespoons lemon juice freshly squeezed (from about 1 large lemon)
- 1 lemon zested
- 4 tablespoons powdered sugar
Shop Ingredients on Jupiter
Instructions
Cake Batter
-
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.1 ½ cup granulated sugar, 1 lemon, ½ teaspoon sea salt
-
Add the egg, lemon juice, and melted cooled butter. Whisk to combine.1 large egg, 3 tablespoons lemon juice, 1 cup unsalted butter
-
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.2 ¾ cups all purpose flour, 2 ½ teaspoons baking powder
Filling
-
Combine softened cream cheese and powdered sugar in a large bowl. Mash with a spatula to break up any lumps.8 oz cream cheese, 2 cups powdered sugar
-
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.⅛ teaspoon sea salt, 2 large egg yolks, 2 tablespoons lemon juice, 1 lemon
-
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.4 tablespoons powdered sugar
Video
Notes
The edges will be set and golden brown, and the middle will be puffed up. If you see any bubbles around the middle, that’s a good sign that it’s ready. If the middle isn’t puffed and the edges are getting too dark, tent the top with aluminum foil to prevent burning, lower the temperature, and keep an eye on it.
For an ultra gooey texture, I recommend serving the cake when it’s slightly warm at room temperature.
For a firmer texture, chill the cake for a few hours or overnight (like you would a cheesecake). Sprinkle with powdered sugar and serve.
The cake will keep well in the fridge (store in an airtight container or cake carrier) for up to 3 days. You can freeze slices in an airtight container for up to 2 months. Wrap them in parchment paper to prevent them from sticking in the freezer.