hen life gives me lemons, I get excited—because it usually means a lemon cake is on the way! If you’ve been following me here at The Big Tasty Bite, you’ll know that I have a soft spot for anything citrus. There’s just something about that bright, zesty flavor that feels like sunshine on a plate. And this gooey lemon cake? Well, it’s quickly become one of my absolute favorites.

I actually stumbled upon this lemon cake recipe on Instagram a few weeks ago, and you know how it goes—you see something that looks almost too good to be true, and you wonder if it will really taste as amazing as it looks. I couldn’t resist giving it a try, and I’m so glad I did. After the first bite, I knew I had found something special. I’d rate it a solid 8.5/10, which for me is high praise, because I’m a bit of a tough critic when it comes to cake.

What I love most about this lemon cake is the surprise inside. The outer layer bakes into this delicate, slightly crackly crust, but the center stays soft and gooey—almost like lemon pudding wrapped in cake. It’s sweet, tangy, and buttery all at once, and that balance keeps me going back for “just one more” slice. And of course, the light dusting of powdered sugar makes it look effortlessly beautiful, like something out of a bakery window.

Baking it also reminded me why I love sharing recipes here. Sometimes, it’s not about complicated techniques or fancy ingredients—it’s about a simple cake that makes you smile. This lemon cake is perfect for a family lunch, a Sunday treat, or even just as a pick-me-up on a busy weekday.

If you’re like me and you can’t get enough of lemon desserts, I think this lemon cake will make you just as happy as it made me. It’s cozy, bright, and just indulgent enough without being over the top. Honestly, I think every baker should have a good lemon cake in their back pocket—and this one is now mine.

So the next time life gives you lemons, don’t just make lemonade. Make cake. Gooey, crackly-topped, sunshine-filled lemon cake. And then come back and tell me if it made your day a little brighter too.

lemon cake

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Gooey Lemon Cake

This cake is made for those who adore anything lemony! A delicate lemon sponge that's topped with a lemon cream and baked. It has a lovely sweet, lemony, and tart surprise under that crackly top.

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Course: Dessert

Cuisine: Mediterranean

Keyword: cake, lemon, tart

Prep Time: 15

Cook Time: 40

Servings:

Author: The Big Tasty Bite

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. Additional 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.

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