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
- For the Lemon Gooey Cream Cheese Layer:
- In a large mixing bowl, blend cream cheese on medium-high speed until smooth, about 1-2 minutes.
- Add the egg and egg yolk; mix on medium speed until combined.
- Incorporate the lemon zest and half of the powdered sugar, mixing on low then medium speed until fully combined, then add remaining powdered sugar and mix just until incorporated. Set aside.
- For the Lemon Cake:
- Preheat oven to 350 ℉ (175 ℃). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a small bowl, whisk together all-purpose flour, baking powder, baking soda, and salt; set aside.
- In a large bowl, combine sugar and lemon zest, rubbing them together to release the lemon flavor.
- Add softened butter and cream together with an electric mixer on high speed until fluffy, about 1-2 minutes.
- Incorporate the egg, egg yolk, and vanilla, mixing on medium-high speed until smooth and pale, around 1-2 minutes.
- Gradually add the flour mixture and buttermilk to the wet ingredients, mixing on low speed until combined and batter is smooth.
- Transfer batter to the prepared pan, spreading it evenly. Pour cream cheese mixture over the batter, spreading evenly as well.
- Bake for 35-40 minutes, until the center is shiny and jiggles slightly, and edges are light golden brown.
- Cool the cake in the pan on a wire rack for 45 minutes, then refrigerate for 2 hours.
- For the Lemon Curd:
- While the cake cools, whisk together lemon juice, lemon zest, egg yolks, sugar, and salt in a small pot.
- Heat over medium-low for 12-15 minutes, stirring frequently, until thickened enough to coat the back of a spoon.
- Remove from heat and whisk in cold cubed butter until melted.
- Transfer lemon curd to a heatproof bowl and cover with plastic wrap to cool completely.
- Assembling the Cake:
- Once cooled, remove the cake from the springform pan and place on a serving plate.
- Pour lemon curd over the top, spreading it evenly. Serve and enjoy! (Best served at room temperature; allow to sit for an hour if chilled before serving.)
Notes
For a richer flavor, ensure your cream cheese is at room temperature before mixing.
You can adjust the sweetness by varying the amount of sugar in the lemon curd to suit your taste.
Store leftover cake in the refrigerator, but it’s best enjoyed at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 305
- Sugar: 36 g
- Sodium: 118 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 79 mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.