Description
This Lemon Gooey Butter Cake features a rich, gooey texture and bursts with fresh lemon flavor. It’s an easy, homemade dessert that’s sure to impress at any gathering!
Ingredients
Scale
- 8 oz (226 g) cream cheese, at room temperature
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 2 1/2 cups (325 g) powdered sugar
- 1 tbsp (10 g) lemon zest
- 1 cup + 2 tbsp (141 g) all-purpose flour, spooned and leveled
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (150 g) granulated white sugar
- 2 tbsp (20 g) lemon zest
- 6 tbsp (84 g) unsalted butter, softened
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 1/2 tsp vanilla
- 1/2 cup (120 ml) buttermilk, at room temperature
- 1/4 cup (60 ml) fresh lemon juice
- 1/2 tbsp (5 g) lemon zest
- 2 egg yolks, at room temperature
- 6 tbsp (75 g) granulated white sugar
- tiny pinch of salt
- 1/4 cup (56 g) unsalted butter, cold and cut in cubes
Instructions
- In a large mixing bowl, combine the cream cheese and mix at medium-high speed until smooth (1-2 minutes).
- Add the egg and egg yolk into the mixture and mix at medium speed until well incorporated.
- Introduce the first amount of lemon zest along with half of the powdered sugar, mixing first on low speed then on medium until just combined.
- Mix in the remaining powdered sugar gently until fully incorporated. Set the mixture aside.
Notes
Room temperature ingredients help achieve a smooth batter.
Lemon zest enhances the cake’s citrus flavor; use fresh lemons for best results.
For a richer taste, allow the cake to chill before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 25g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg