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.

– 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

**View the recipe video below**

Gooey Lemon Cake

  • Difficulty: Easy
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  • Lemon Cake
  • 1/2 cup (110g) unsalted butter, melted
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temp
  • 1 tsp vanilla extract
  • Zest of 2 lemons (2 tbsp)
  • 2 tbsp fresh lemon juice
  • 1 1/4 cup (165g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • Lemon Cream
  • 6 oz (170g) cream cheese, room temp
  • 3 cups (360g) powdered sugar, plus more for dusting on top
  • 1 large egg, room temp
  • Zest of 1 lemon (1 tbsp)


  1. Preheat the oven to 350F/175C and grease and line a 9″ round springform pan.
  2. Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
  3. 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.
  4. 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.
  5. In a large mixing bowl using a hand or stand mixer with the whisk attachment, mix the cream cheese until smooth.
  6. Mix in the powdered sugar, one cup at a time, until thin and creamy. Then mix in the egg and lemon zest.
  7. 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.
  8. Bake for 35-40 minutes, or until the top has formed a golden skin and it’s evenly puffed.
  9. 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.
  10. Run a knife around the edge of the pan and release the cake. Top with a dusting of powdered sugar then slice and enjoy!