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Gooey Lemon Butter Cake

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This gooey lemon butter cake is a tangy-sweet masterpiece with a golden crust and soft, buttery center. Infused with fresh lemon zest and topped with a light dusting of powdered sugar, this creamy, zesty treat melts in your mouth and leaves a citrusy glow on your palate—ideal for spring brunches or afternoon tea.

Ingredients

Units Scale
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 tbsp lemon juice
  • Zest of 1 lemon
  • 8 oz cream cheese, softened
  • 1 large egg (for topping)
  • 1 2/3 cups powdered sugar
  • 2 tbsp lemon juice (for topping)
  • Zest from 2 large lemons

Instructions

  1. Preheat oven to 325°F (160°C). Grease and line an 8×8-inch baking pan with parchment paper.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, cream together butter and granulated sugar until light and fluffy. Beat in the egg, lemon juice, and lemon zest.
  4. Gradually add the dry ingredients and mix until a soft dough forms. Press dough evenly into the prepared pan.
  5. For the topping, beat cream cheese until smooth. Add the egg, powdered sugar, lemon juice, and zest. Beat until creamy and lump-free.
  6. Spread the cream cheese mixture evenly over the base layer.
  7. Bake for 35–40 minutes until the edges are golden and the center is just set but still slightly jiggly.
  8. Cool completely in the pan, then dust with additional powdered sugar before slicing.

Notes

  • Use freshly squeezed lemon juice for the best flavor.
  • Don’t overbake—center should be slightly jiggly for a gooey texture.
  • Store leftovers in the refrigerator for up to 4 days.
  • Best served chilled or at room temperature.

Nutrition

Find it online: https://yumfoodusa.com/gooey-lemon-butter-cake/