It is no secret at Hive Helper that we love lemons! Which is why when we stumbled upon this recipe by Flouring Kitchen, we had to try it! This lemon butter cake has a buttery lemon crust with a gooey filling packed with tart lemon flavor. It’s like a cross between a lemon bar and cheesecake. The filling sinks down into the crust when baking, creating an irresistible, gooey center. The cake is easy to make and is quite possibly one of our favourite lemon desserts.
Cake Batter
1 ½ cup granulated sugar
1 lemon zested
½ teaspoon sea salt
1 large egg room temperature
1 cup unsalted butter melted and cooled
3 tablespoons lemon juice freshly squeezed (from about 1 ½ large lemons)
2 ¾ cups all purpose flour
2 ½ teaspoons baking powder
Filling
8 oz cream cheese softened (full fat, brick style)
2 cups powdered sugar
⅛ teaspoon sea salt
2 large egg yolks
2 tablespoons lemon juice freshly squeezed (from about 1 large lemon)
1 lemon zested
4 tablespoons powdered sugar
Makes: 1x 9” round pan
Instructions:
Cake Batter
Preheat oven to 340°F (170°C). Grease a 9” round springform pan with a small piece of butter. If using a regular round pan, line the bottom and sides with parchment paper to be able to lift it out easily.
Combine grated lemon zest, sugar, and salt in a large bowl. Using your fingers, rub the mixture until the sugar becomes fragrant and pale yellow.
Add the egg, lemon juice, and melted cooled butter. Whisk to combine.
Sift flour and baking powder into the same bowl. Gently fold with a spatula to make a thick batter. Spread batter evenly into the greased baking pan.
Filling
Combine softened cream cheese and powdered sugar in a large bowl. Mash with a spatula to break up any lumps.
Add salt, egg yolks, lemon juice, and lemon zest. Whisk until smooth and creamy. You can use an electric mixer but you don’t need to.
Pour the filling on top of the batter. Place the baking pan onto a larger baking sheet (this will prevent butter leaking out of the bottom). Place into the middle of the oven.
Bake for 45-55 minutes, or until the edges are golden brown and the middle is puffed. If you see it browning too quickly, tent the top with a piece of aluminum foil.
Let cool for 10 minutes before releasing the sides of the pan or lifting out the cake. Slide it onto a serving plate and sprinkle with powdered sugar. Serve immediately for extra gooey-ness or chill for a firmer texture.