Lemon Butter Cake is a rich, bright, and irresistibly gooey dessert that combines the tartness of fresh lemons with the indulgence of butter and cream cheese. The result is a two-layer cake: a buttery lemon base topped with a soft, creamy, custard-like filling that sinks beautifully into the cake as it bakes. The texture falls somewhere between a lemon bar, a butter cake, and a light cheesecake, making it a favorite for citrus lovers and dessert enthusiasts alike.
This cake is simple, comforting, and full of natural lemon flavor. It requires no mixer, no complicated techniques, and only basic pantry ingredients — yet the final result tastes like something from a high-end bakery.
Ingredients Overview
For the lemon butter cake base:
- Fresh lemon zest and juice
- Granulated sugar
- Melted butter (unsalted)
- Egg
- Flour
- Baking powder
- Salt
For the creamy lemon filling:
- Cream cheese
- Powdered sugar
- Egg yolks
- Fresh lemon zest and juice
- Salt
Every ingredient plays a role: the butter creates richness, the zest adds intensity, and the cream cheese ensures that the top layer bakes into a silky, gooey lemon custard.
How to Make Lemon Butter Cake
Step 1 — Prepare the Lemon Sugar
Combine the lemon zest with sugar and rub them together using your fingers. This releases lemon oils and boosts the flavor before they are mixed with the other ingredients.
Step 2 — Make the Cake Batter
Add melted butter, lemon juice, egg, salt, and mix until a smooth batter forms. Fold in the flour and baking powder just until combined. Spread the batter evenly at the bottom of a lined or greased baking pan.
Step 3 — Prepare the Gooey Lemon Filling
Beat the cream cheese with powdered sugar until creamy and smooth. Add the egg yolks, lemon juice, zest, and a pinch of salt. Mix until silky.
Pour this mixture over the cake batter.
Step 4 — Bake
Bake at around 170°C (340°F) until the edges are golden and the center is puffed. The middle will still look soft — this is what creates the gooey texture. If the top browns too quickly, cover lightly with foil.
Step 5 — Cool and Serve
Let the cake cool for about 10 minutes before removing it from the pan.
- Serve warm for a soft and gooey effect.
- Serve chilled for a firmer, cheesecake-style texture.
Dust with powdered sugar right before serving.
Why This Cake Is Special
1. A Gooey, Custard-Style Center
The top layer transforms into a creamy, silky filling that stays gooey even after cooling. When served warm, the middle is soft and luscious; when chilled, it becomes slightly firmer and cheesecake-like.
2. Bold, Fresh Lemon Flavor
This cake uses real lemon juice and lemon zest — not artificial extracts. The zest is rubbed with sugar to release aromatic oils, giving the cake a vibrant, natural citrus taste.
3. Melt-in-Your-Mouth Buttery Base
The bottom layer is a simple lemon butter batter that bakes into a moist, delicate crust with a slight chewiness and just the right amount of sweetness.
4. No Mixer Needed
Both layers can be mixed by hand. As long as you soften the cream cheese properly and melt the butter gently, the batter comes together effortlessly.
Tips for the Best Lemon Butter Cake
Use fresh lemons, not bottled juice
Fresh zest and juice give unmatched brightness and aroma.
Rub zest into the sugar
This intensifies lemon flavor and releases essential oils.
Do not overbake
A slightly jiggly center is perfect — this is how you achieve the gooey signature texture.
Use good-quality butter
Since butter is a main flavor, high-quality unsalted butter makes a noticeable difference.
Let the cake cool before cutting
This prevents the gooey filling from spilling and helps the layers set properly.
Variations You Can Try
Lime Butter Cake
Swap lemon with lime juice and zest for a tropical twist.
Blood Orange Butter Cake
A sweeter, more aromatic version with a light pink hue.
Grapefruit Butter Cake
A slightly bitter, elegant version for gourmet palettes.
Vanilla Lemon Butter Cake
Add vanilla bean or vanilla extract to complement the citrus flavors.
How to Store It
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Wrap slices well and freeze for up to 2 months.
- Reheating: Warm in the microwave for 10–12 seconds to bring back the gooey center.
Serving Suggestions
- Serve warm with powdered sugar.
- Add a scoop of vanilla ice cream for a hot-and-cold contrast.
- Top with fresh berries to balance the richness.
- Serve chilled for a texture similar to lemon cheesecake.
Conclusion
Lemon Butter Cake is the perfect combination of bright lemon flavor, rich buttery indulgence, and a signature gooey texture that keeps people coming back for more. It’s easy to make, uses simple ingredients, and offers a luxurious dessert experience whether served warm or cold.