Life can go ahead and give me all the lemons! This cake has a lovely sweet, lemony, and tart surprise until that crackly top. I came across this recipe on IG a few weeks back and I couldn’t resist. I really enjoyed it, giving it an 8.5/10 💛 It’s honestly any citrus lover’s dream.
The gooey lemon cake from Butternut Bakery is a delightful dessert that combines a rich, buttery cake base with a luscious, tangy lemon filling. The cake is known for its moist and dense texture, which perfectly complements the zesty lemon flavor. Topped with a light dusting of powdered sugar, this cake strikes the perfect balance between sweet and tart. Its vibrant lemon taste is both refreshing and indulgent, making it a favorite among lemon dessert lovers. The gooey center, achieved through a unique baking process, ensures every bite is filled with a burst of citrusy goodness, creating an irresistible treat that’s perfect for any occasion.
Recipe Notes:
- If you prefer your desserts on the not-so-sweet side then I’d recommend you use 250g cream cheese and perhaps only 2 cups of powdered sugar for the lemon cream
- The recipe uses a 9inch/23cm baking pan but I only had a 26cm available and it wasn’t an issue.
- Also, regarding the Lemon Cream, I only refrigerated my tart for 30mins (I couldn’t wait haha) and it was still divine. But take note that the springform pan I used was bigger so the Lemon Cream would’ve naturally set faster compared to me using a smaller springform pan as the original recipe suggests.
Recipe credit: Butternut Bakery by Jenna Barnard
Gooey Lemon Cake
Equipment
- 1 springform cake tin
Ingredients
Lemon Sponge
- 110 grams unsalted butter melted
- 150 grams granulated sugar
- 1 large egg room temperature
- 1 tsp vanilla essence
- 2 tbsp lemon zest about 2 lemons
- 2 tbsp fresh lemon juice
- 165 grams all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
Lemon Cream
- 170 grams cream cheese room temperature
- 360 grams powdered sugar plus more for dusting on top
- 1 large egg room temperature
- 1 tbsp lemon zest about 1 lemon
Instructions
- Preheat the oven to175℃ /350℉ and grease and line a 9-inch 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.
- In a large 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. Then mix in the egg and lemon zest.
- 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’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!
Video
Notes
- Sweetness: If you prefer your desserts on the not-so-sweet side then I’d recommend you use 250g cream cheese and perhaps only 2 cups of powdered sugar for the lemon cream
- Baking Dish: The recipe uses a 9inch/23cm baking pan but I only had a 26cm available and it wasn’t an issue.
- Lemon Cream: I only refrigerated my tart for 30mins (I couldn't wait haha) and it was still divine. But take note that the springform pan I used was bigger so the Lemon Cream would've naturally set faster compared to me using a smaller springform pan as the original recipe suggests.