Introduction to Gooey Lemon Butter Cake
If you’re a young professional juggling work, social commitments, and that personal desire to relish life’s sweet moments, the gooey lemon butter cake is your new best friend. This delightfully tangy dessert marries the luscious flavors of lemon bars and classic cake, making it a perfect choice for those who crave a burst of freshness in their busy lives.
Why is this cake so ideal for those of us navigating the pressures of adulthood? Its simple preparation fits seamlessly into a packed schedule while delivering a sophisticated flavor that impresses friends and colleagues alike. With just over 50 minutes of bake time and the promise of joy in every bite, this cake doubles as a delightful treat for casual gatherings or a well-deserved indulgence after a long week.
Not only does it taste fantastic, but it also brings a touch of elegance to any setting. Whether you're hosting a weekend brunch or simply want to unwind with a slice after work, the gooey lemon butter cake embodies the art of easy entertaining. So, gather your ingredients and let’s explore how to whip up this delectable dessert that’ll make you shine in any social situation!
For more tips on quick dessert recipes that impress, check out Bon Appétit and New York Times Cooking.
Ingredients for Gooey Lemon Butter Cake
Essential Ingredients for the Lemon Cake
To create that deliciously gooey lemon butter cake base, you'll need a few key ingredients that come together to form a rich, flavorful batter:
- Unsalted Butter (½ cup or 110g): This is the foundation of your cake, providing a rich flavor and moist texture.
- Granulated Sugar (¾ cup or 150g): This sweetens the cake and helps create a lovely golden color when baked.
- Eggs: A large egg at room temperature is crucial for binding the ingredients together.
- Vanilla Extract (1 tsp): Adds depth to the cake's flavor.
- Lemon Juice & Zest (from 2 lemons): These fresh ingredients are the stars of our gooey lemon butter cake—bring on that zesty brightness!
- All-Purpose Flour (1 ¼ cup or 165g): Provides the structure for the cake.
- Baking Powder (1 tsp): Gives the cake a lift, ensuring a tender crumb.
- Salt (¼ tsp): Balances the sweetness.
Key Ingredients for the Lemon Cream
Now, let’s talk about the luscious lemon cream that takes this cake to a whole new level:
- Cream Cheese (6 oz): Softened to room temperature, it adds creaminess and richness.
- Powdered Sugar (3 cups or 330g): This fine sugar is essential for achieving the silky texture of the cream.
- Egg (1 large): This helps the cream set as it bakes.
- Lemon Zest (from 1 lemon): Brightens the cream and ties it back to the cake, making every bite burst with flavor.
With these ingredients, you’re well on your way to crafting a gooey lemon butter cake that everyone will adore! Ready to whip them together?
Preparing the Gooey Lemon Butter Cake
Baking a gooey lemon butter cake is an experience that combines simple ingredients with the brightness of fresh lemons. You're going to love how effortlessly this recipe comes together, and I'll guide you through each step so you’ll feel confident in the kitchen. Let’s dive in!
Gather Your Ingredients
Before you start mixing and baking, it’s important to have everything you need at arm’s reach. This way, you can streamline the process and avoid any last-minute dashes to the store. Here’s what you’ll need to gather:
For the Lemon Cake:
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- Zest of 2 lemons (about 2 tbsp)
- 2 tablespoon fresh lemon juice
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Lemon Cream:
- 6 oz cream cheese (room temperature)
- 3 cups powdered sugar, plus extra for dusting
- 1 large egg (room temperature)
- Zest of 1 lemon (1 tbsp)
Make the Lemon Cake Batter
Once you’ve got everything measured out, it's time to make the batter. Start by preheating your oven to 350°F. While it warms up, take a medium bowl and whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the melted butter and sugar until fluffy. Then add the egg, vanilla extract, lemon zest, and juice, mixing it until well combined. Finally, fold in the dry ingredients until you get a smooth batter.
Prepare the Lemon Cream Topping
In a clean mixing bowl, whip the cream cheese until it’s smooth. Gradually add the powdered sugar, one cup at a time, mixing until you achieve a creamy consistency. Don’t forget to add that last egg and lemon zest to the mix—it’s what gives our gooey lemon butter cake its luscious top layer!
Combine and Pour
Now comes the fun part! Spread the lemon cake batter evenly in a greased and lined 9″ round springform pan. Then, pour the luscious lemon cream on top. Let it sit in the middle and gently encourage it to spread to the edges with a spoon.
Bake to Perfection
Pop the cake into your preheated oven for 35-40 minutes. You’ll know it’s done when the top is golden and puffed. The smell will be irresistible, so be prepared to be tempted!
Cooling and Setting the Cake
This step is crucial for achieving that gooey texture. Let your cake cool at room temperature for about 30 minutes before transferring it to the fridge to chill for at least 2 hours. This cooling time allows the cream to set beautifully, creating that perfect balance of soft cake and creamy topping.
Enjoying your gooey lemon butter cake is not just about the final product; the process is equally delightful. Happy baking!
Variations on Gooey Lemon Butter Cake
Add Blueberries for a Fruity Twist
Want to elevate your gooey lemon butter cake? Incorporating fresh blueberries is a game changer! Simply fold in about a cup of rinsed and dried blueberries into the batter before pouring it into your springform pan. The sweet-tartness of the berries complements the zesty lemon perfectly, creating delightful bursts of flavor in every bite. Not only do they add a stunning visual appeal, but they also infuse an extra layer of lightness and freshness to the cake.
Make it Gluten-Free with Alternative Flour
If you’re looking to enjoy this gooey lemon butter cake without gluten, no problem! Substitute the all-purpose flour with a gluten-free all-purpose blend. Brands like Bob’s Red Mill or King Arthur Flour offer great options that typically work perfectly in baking. Keep in mind that the texture may vary slightly, but the bright, tangy flavor will still shine through. Just be sure to read your flour’s specific conversion instructions for the best results!
Explore more baking tips and tricks through resources like Serious Eats or Food52 for endless inspiration!
Baking Tips for Gooey Lemon Butter Cake
Ensuring the Perfect Texture
To achieve that signature gooey lemon butter cake texture, avoid overmixing the batter. Mix until just combined, ensuring a tender crumb. For best results, use room temperature ingredients, especially the cream cheese. It blends more smoothly, giving your cake that creamy layer distinctiveness.
Storage Tips for Leftovers
If you have leftover gooey lemon butter cake, store it in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap for up to three months. Just remember to let it thaw overnight in the fridge before enjoying!
For more tips on perfecting your lemon recipes, feel free to check out King Arthur Baking for expert advice and inspiration!
Serving Suggestions for Gooey Lemon Butter Cake
Pairing with Fresh Berries
Elevate your gooey lemon butter cake by serving it alongside a medley of fresh berries like strawberries, blueberries, and raspberries. Their natural sweetness and slight tartness complement the zesty lemon flavor beautifully. A simple toss of berries with a touch of sugar can enhance their juiciness, creating a delightful contrast to the cake’s rich texture. Consider adding a dollop of whipped cream or a scoop of vanilla ice cream for that extra indulgence.
Creating a Lemon-Themed Dessert Table
Why not showcase your gooey lemon butter cake as the star of a lemon-themed dessert table? Include lemon macarons, tartlets, and lemon meringue pie to create a cohesive and vibrant display. Add lemon-infused beverages, like lemonade or sparkling water with lemon slices, to refresh your guests. This setup not only tantalizes the taste buds but also creates a visually appealing spread perfect for gatherings or celebrations. For additional inspiration, check out Martha Stewart's guide on creating stunning dessert tables.
Time Breakdown for Gooey Lemon Butter Cake
Preparation Time
Get ready to whip up a gooey lemon butter cake in just 10 minutes! This is when you'll gather all your ingredients and mix the cake batter along with the luscious lemon cream.
Baking Time
The aroma of your cake will start wafting through your kitchen in just 35-40 minutes of baking. Keep an eye on it to ensure that golden exterior forms.
Cooling Time
After baking, patience is key. Let your masterpiece cool at room temperature for about 30 minutes, then pop it in the fridge for 2 hours. This chilling time is essential for the cream to set perfectly, delivering that gooey texture you crave.
Feeling excited to bring this tangy delight into your home? Check out more tips for perfecting gooey lemon butter cake on Baker’s Journal!
Nutritional Facts for Gooey Lemon Butter Cake
Calories
A slice of this gooey lemon butter cake contains approximately 300 calories. It’s a delightful treat that balances indulgence with a bright citrus flavor, making it a perfect dessert for any occasion.
Sugar Content
With a total of 25 grams of sugar per slice, this cake offers a sweet experience without overwhelming your palate. The natural tartness of the lemon complements the sweetness beautifully, providing a well-rounded taste.
Protein
Each slice provides about 3 grams of protein. While not a protein powerhouse, it's a satisfying way to enjoy dessert while still benefiting from the nutrients in the eggs and cream cheese.
For more nutritional guidance, consider checking out the USDA FoodData Central for detailed insights on ingredients used in your recipes!
FAQs About Gooey Lemon Butter Cake
Can I freeze Gooey Lemon Butter Cake?
Absolutely! You can freeze gooey lemon butter cake for up to three months. Just be sure to wrap it tightly in plastic wrap and then store it in an airtight container. When you're ready to enjoy it again, thaw it in the refrigerator overnight and let it come to room temperature before serving.
What’s the best way to store leftovers?
To keep your leftovers fresh, store the cake in an airtight container in the refrigerator. This will help maintain its moist texture and flavor. It's best enjoyed within a week, but we bet it won’t last that long!
Can I substitute ingredients for dietary restrictions?
Certainly! If you need a gluten-free option, try using a gluten-free all-purpose flour blend. For dairy-free adaptions, you can substitute the cream cheese with a dairy-free cream cheese alternative to maintain that deliciously creamy texture. Always check the labels for specific dietary needs, and feel free to experiment!
If you're looking for more tips on this delightful dessert, check out this resource on ingredient substitutes.
Conclusion on Gooey Lemon Butter Cake
In conclusion, this gooey lemon butter cake is a delightful fusion that satisfies both cake and lemon dessert lovers. It’s perfect for any occasion, whether it's a cozy gathering or a seasonal celebration. With its creamy lemon topping and moist cake base, you’ll surely impress your friends and family. Enjoy every luscious bite!
For more delicious lemon-inspired recipes, check out this list of lemon desserts.
Gooey Lemon Butter Cake
Equipment
- 9″ round springform pan
Ingredients
Lemon Cake
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 1 large egg room temp
- 1 teaspoon vanilla extract
- 2 tablespoon zest of lemons about 2 lemons
- 2 tablespoon fresh lemon juice
- 1 ¼ cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Lemon Cream
- 6 oz cream cheese room temp
- 3 cups powdered sugar plus more for dusting
- 1 large egg room temp
- 1 tablespoon zest of lemon about 1 lemon
Instructions
Lemon Cake
- Preheat the oven to 350F and grease and line a 9″ 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.
Lemon Cream
- In a 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.
- 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.
- Run a knife around the edge of the pan and release the cake. Top with a dusting of powdered sugar then slice and enjoy!
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