Gooey Lemon Cake: A Beginner’s Guide to Baking a Sweet, Tart Delight
When it comes to desserts, few things are as universally loved as the perfect balance of sweet and tangy. This Gooey Lemon Cake hits that sweet spot every time. Whether you’re a seasoned baker or just starting to explore the world of desserts, this recipe offers the ideal mix of simplicity and indulgence. Imagine a soft, delicate lemon sponge that’s topped with a luscious, creamy lemon filling, forming a melt-in-your-mouth experience. The best part? It’s beginner-friendly, so even if you’ve never baked a cake before, you’ll feel like a pro in no time. Not only does this cake look stunning, with its crackly golden top and gooey interior, but it also offers a refreshing burst of citrus flavor that makes it perfect for any occasion. Whether you’re hosting a dinner party, celebrating a special event, or simply treating yourself, this cake will surely be the star of the show. In this guide, we’ll take you step by step through this easy-to-follow recipe, helping you create a dessert that’s as delightful to make as it is to eat. Ready to bring some sunshine to your kitchen? Let’s dive into this delicious journey of baking your very own Gooey Lemon Cake!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Lemon Sponge Ingredients
- 110 grams unsalted butter (melted)
- 150 grams granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla essence
- 2 tablespoons lemon zest (about 2 lemons)
- 2 tablespoons fresh lemon juice
- 165 grams all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Lemon Cream Ingredients
- 170 grams cream cheese (room temperature)
- 360 grams powdered sugar (plus extra for dusting)
- 1 large egg (room temperature)
- 1 tablespoon lemon zest (about 1 lemon)
Instructions
- Preheat the oven and prepare your springform pan: Start by preheating your oven to 175℃ (350℉). While the oven is heating, grease and line a 9-inch round springform pan with parchment paper. This will make it easier to release the cake once it’s done baking.
- Prepare the dry ingredients: In a medium-sized bowl, whisk together the flour, baking powder, and salt. This ensures the dry ingredients are evenly mixed and ready to be incorporated into the wet ingredients. Set this bowl aside for now.
- Make the lemon sponge batter: In a large mixing bowl, whisk together the melted butter and granulated sugar until the mixture is smooth and combined. Add the egg, vanilla essence, lemon zest, and lemon juice to the butter-sugar mixture, whisking well to combine. These ingredients create the moist base for your cake, packed with that signature lemon flavor.
- Add the dry ingredients to the wet mixture: Gradually add the dry ingredients to the wet mixture, stirring until the batter is smooth and lump-free. The consistency will be thick, and that’s exactly what you want. Spread this thick batter evenly in the bottom of the prepared springform pan.
- Prepare the lemon cream: In a separate bowl, use a hand or stand mixer with the whisk attachment to beat the cream cheese until smooth. Add the powdered sugar, one cup at a time, mixing until the cream cheese is light and fluffy. Then, add the egg and lemon zest, mixing until the cream is fully combined and creamy.
- Assemble the cake: Pour the cream mixture directly onto the center of the lemon batter in the springform pan. The cream will naturally spread out to the edges, but use a spoon to gently nudge it closer to the sides if necessary. This creates a lovely contrast of textures when baked—the firm lemon sponge and the creamy, gooey filling.
- Bake the cake: Place the pan in the oven and bake for 35-40 minutes. The top should be golden brown and slightly cracked, with the cake puffing up around the edges. Don’t worry if the center is a little gooey; that’s exactly what you want for that delicious, melt-in-your-mouth texture.
- Cool and chill the cake: After baking, remove the cake from the oven and let it cool at room temperature for about 30 minutes. Then, transfer the cake to the refrigerator and chill uncovered for about 2 hours. This step is important because it allows the cream to set and gives the cake its signature gooey texture.
- Serve the cake: Once the cake has chilled, run a knife around the edge of the pan to loosen it, then release the sides of the springform pan. Dust the top of the cake with powdered sugar for a beautiful finishing touch. Slice and serve, and enjoy the perfect balance of tart lemon and creamy goodness.
Notes
- How to tell if the cake is done: The top of the cake should have a golden brown, crackly surface. If you’re unsure, gently press the center with your finger. If it springs back, it’s ready. A toothpick inserted into the center may come out slightly gooey—that’s okay, it’s meant to be a bit moist.
- Don’t skip the chilling step: While it may be tempting to slice into the cake right away, letting it chill in the refrigerator is crucial for allowing the cream to set and giving the cake its signature gooey texture. Patience is key!
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you want to make the cake in advance, it also freezes well. Just wrap it tightly in plastic wrap and foil, then freeze for up to 2 months.