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    Flouring Kitchen » Cakes

    Lemon Butter Cake

    Published: Apr 30, 2022 · Modified: Nov 6, 2022 by Mary · This post may contain affiliate links · 66 Comments

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    This lemon butter cake has a buttery lemon crust with a gooey filling packed with tart lemon flavour. 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 my favourite lemon desserts. 

    Purchasing the items in this post supports this blog, at no additional cost to you. As an Affiliate Product marketer and Amazon Associate, I earn from qualifying purchases.

    Why you will LOVE this recipe:

    • Gooey: It has a gooey, creamy filling that’s tart and packed with lemon flavour. 
    • Buttery: The crust is buttery and zesty. 
    • Easy: The cake comes together easily without an electric mixer. The crust and filling couldn’t be easier to make and more impressive.
    • Lemon: It’s packed with tart lemon flavour. No need for any lemon extracts. 
    Jump to:
    • Why you will LOVE this recipe:
    • Loads of lemon flavour without extract
    • How to get that gooey filling
    • Buttery lemon cake batter
    • Flavour variations
    • Make ahead & storage
    • Key ingredients
    • Step by step: cake batter
    • How to make the gooey filling
    • FAQ
    • Check out these other recipes:
    • 📖 Recipe
    • 💬 Comments

    Loads of lemon flavour without extract

    I don't like the flavour of lemon extract so I've discovered an alternate way to get loads of lemon flavour naturally.

    I like to rub together sugar and lemon zest with my fingers before adding everything else. The sugar helps to release all of that lemon oil in the zest. It'll start becoming pale yellow and maybe a touch clumpy.

    It's actually a really satisfying sensory experience too!

    How to get that gooey filling

    The cake batter is topped with a cream cheese custard filling. As it bakes, the custard sinks into the middle of the cake, creating a gooey filling.

    The lemon butter cake filling uses egg yolks to help thicken, which also helps make the middle a lemon yellow colour without using yellow food colouring. It makes it extra rich.

    Just a few simple ingredients (plus lemon juice and zest) create a gooey filling that tastes like a cross between lemon bars and cheesecake.

    Buttery lemon cake batter

    The cake batter is packed with butter and lemon. It's tart, sweet, and slightly chewy from the butter. It puffs up in the oven then settles into a dense, moist cake with chewy edges. Almost like a lemon bar but much softer and cake-like.

    Since it has lots of butter in it I recommend using a good quality real butter. Cultured butter will give the cake an even more complex flavour.

    If you're using a springform baking pan, I recommend placing it on top of a cookie sheet to catch any butter that may drip out the bottom when baking. I forgot to and a few drops of butter dripped onto the bottom of my oven, setting off my smoke alarm.

    Flavour variations

    You can make this into all different flavours! Check out this lime gooey butter cake. Just swap the lemon juice and zest with your citrus of choice:

    • grapefruit gooey butter cake
    • orange (or even blood orange) gooey butter cake

    Make ahead & storage

    For the best gooey texture, I recommend serving the cake warm out of the oven.

    For a firmer texture, chill the cake for a few hours or overnight (like you would a cheesecake). Sprinkle with powdered sugar and serve.

    This lemon butter cake will keep well in the fridge (store in an airtight container or cake carrier) for up to 3 days. You can freeze slices in an airtight container for up to 2 months. Wrap them in parchment paper to prevent them from sticking in the freezer.

    close up of lemon butter cake texture

    Key ingredients

    Full steps and ingredients in recipe card below. But read through these for all the tips you will need for success!

    Lemons: Fresh lemons give the cake all the lemon flavour.

    Cream cheese: Use full fat brick style cream cheese.

    Powdered sugar: Don't replace this with granulated sugar or the filling will be gritty.

    Egg yolks: This gives the filling a yellow colour and thickens the filling

    Butter: The cake batter has lots of butter so use a good quality real butter for best flavour and results

    All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.

    Step by step: cake batter

    Step 1 - 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, make sure to line the bottom and sides with parchment paper to be able to lift it out easily.

    Step 2 - 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. 

    rubbing zest into sugar for lemon butter cake

    Step 3 - Add the melted cooled butter, egg, lemon juice, and whisk to combine. Sift flour and baking powder into the same bowl. Gently fold with a spatula to make a thick batter. 

    lemon butter cake batter

    Step 4 - Spread batter evenly into the greased baking pan. 

    How to make the gooey filling

    Step 1 - Combine cream cheese and powdered sugar in a large bowl. Mix with a spatula to break up any lumps.

    Step 2 - 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. 

    Step 3 - Pour the filling onto the batter. Place the baking pan onto a larger baking sheet (this will catch any butter leaking out of the bottom). Place into the middle of the oven. 

    topping with lemon cream cheese filling

    Step 4 - 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. 

    baked lemon butter cake

    Step 5 - 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. 

    FAQ

    Can I swap other citrus for lemon?

    Yes, you can swap for lime, orange, blood orange, or even grapefruit. Use the rind and freshly squeezed juice.

    Can I make this in an 8" round pan?

    Yes, you may have to add 5 minutes to the baking time since it'll be thicker and watch so it doesn't burn. Tent with foil if it starts getting too golden brown.

    Can I use lemon curd in the filling?

    I haven't tried it and I don't recommend it. You can serve the cake with lemon curd if you like for even more lemon flavour. Check out these lemon curd filled cookies to use up your lemon curd.

    What if I don't have a springform pan?

    You can bake this in an 8" or 9" square pan and cut into bars. Line the bottom and sides of the pan with parchment paper, leaving handles on the sides to be able to lift it out.

    Or you can bake in a regular pan (8" or 9" will work), and line the bottom and sides with one whole piece of parchment paper. Leave enough overhang off the sides to be able to lift it out in one piece.

    Can I use pre-squeezed lemon juice in a bottle?

    No. It lacks all of that zesty lemon flavour that you get when you squeeze a fresh lemon.

    You need lemon zest for this recipe anyways. Grate the zest first. Cut in half and then squeeze the juice.

    How many lemons do I need?

    You will need about 2-3 large lemons. It may vary depending on the size of your lemons.

    Check out these other recipes:

    • crinkle cookies with lemon curd filling and one bitten cookie
      Lemon Curd Cookies
    • lemon raspberry loaf sliced with raspberry glaze on wax paper
      Lemon Raspberry Loaf Cake with Raspberry Glaze
    • slice of blueberry cake on plate
      Blueberry Birthday Cake
    • Strawberry Cinnamon Rolls

    Happy baking!

    Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterest to save and for more recipe ideas.

    📖 Recipe

    Lemon Butter Cake

    Mary
    This lemon butter cake has a buttery lemon crust with a gooey filling packed with tart lemon flavour. 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 my favourite lemon desserts.
    4.96 from 41 votes
    Print Recipe Pin Recipe Shop Ingredients
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr
    Course Baking, Cake
    Cuisine American
    Servings 12 people

    Equipment

    • nine inch springform round baking pan

    Ingredients
     
     

    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: 9inch0 x 0inch round
    Shop Ingredients on Jupiter

    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.
      1 ½ cup granulated sugar, 1 lemon, ½ teaspoon sea salt
    • Add the egg, lemon juice, and melted cooled butter. Whisk to combine.
      1 large egg, 3 tablespoons lemon juice, 1 cup unsalted butter
    • 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.
      2 ¾ cups all purpose flour, 2 ½ teaspoons baking powder

    Filling

    • Combine softened cream cheese and powdered sugar in a large bowl. Mash with a spatula to break up any lumps.
      8 oz cream cheese, 2 cups powdered sugar
    • 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.
      ⅛ teaspoon sea salt, 2 large egg yolks, 2 tablespoons lemon juice, 1 lemon
    • 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.
      4 tablespoons powdered sugar

    Video

    Notes

    How to tell the cake is ready:
    The edges will be set and golden brown, and the middle will be puffed up. If you see any bubbles around the middle, that's a good sign that it's ready. If the middle isn't puffed and the edges are getting too dark, tent the top with aluminum foil to prevent burning, lower the temperature, and keep an eye on it. 
    For an ultra gooey texture, I recommend serving the cake when it's slightly warm at room temperature.
    For a firmer texture, chill the cake for a few hours or overnight (like you would a cheesecake). Sprinkle with powdered sugar and serve.
    The cake will keep well in the fridge (store in an airtight container or cake carrier) for up to 3 days. You can freeze slices in an airtight container for up to 2 months. Wrap them in parchment paper to prevent them from sticking in the freezer.
    Tried this recipe?Let us know how it was!
    « Blueberry Pop Tarts
    Cheese and Bacon Rolls No Knead »

    Reader Interactions

    Comments

    1. Kirsten

      August 21, 2022 at 1:29 am

      5 stars
      This cake is CRAZY DELICIOUS!! It’s like a lemon tart/cake/brulee. Gooey, chewy, lemony, not too sweet - absolutely divine & a total showstopper of a dessert. Thank you!

      Reply
      • Mary

        August 22, 2022 at 8:12 pm

        so happy you liked them, thank you so much!

        Reply
        • Emily

          January 23, 2023 at 8:32 pm

          5 stars
          I LOVED this recipe. I shared with friends and they also loved it. This is a must bake.

          Reply
    2. Brian

      July 04, 2022 at 8:23 pm

      5 stars
      This cake is beautiful! Any tips on reheating in the oven after being in the refrigerator? Temp and time? Thank you for the recipe!

      Reply
      • Mary

        July 13, 2022 at 10:49 pm

        Hi! Pop it in a cold oven and heat it to 210F (100C). Leave it in there for about 5-8 minutes or until the top of the cake feels warm. Be careful you don't want to bake it a second time! Or you can heat it up gently in the microwave.

        Reply
    3. Tammy

      June 28, 2022 at 2:31 am

      5 stars
      I made it per recipe in a springform pan. So good!! I’m thinking about making it as a pie. I may go with a little thinner crust, but it was soo good refrigerated next day. Anyone try it as a pie?🍋 🥧

      Reply
    4. V

      June 27, 2022 at 12:44 am

      5 stars
      I made this dessert for the first time to take to a girl’s night in. It was a big hit! It’s so easy and delicious. The crust, gooey filling and creamy cheesecake topping. Perfection! A definite make-again favorite.

      Reply
    5. Kelsey Whitten

      June 22, 2022 at 6:20 pm

      5 stars
      Great cake for all the lemon lovers like me! But can I just say, I LOVE that you have the ingredients you need & amount needed under each step in the recipe…. It’s the first time I’ve seen someone do that and it is SO SO helpful & convenient, THANK YOU!

      Reply
      • Tia

        July 06, 2022 at 11:41 am

        5 stars
        100% agree with how useful it is to have the ingredient measures at each step. Absolutely genius move which makes this so easy to prepare.

        Reply
      • Haley

        May 04, 2024 at 4:13 pm

        Can I replace the flour with gluten free flour?

        Reply
        • Mary

          May 21, 2024 at 9:03 pm

          I haven't tried it, but 1:1 gluten free flour should work!

          Reply
    6. Ramah

      June 18, 2022 at 7:26 am

      5 stars
      This cake is absolutely delicious. Made it for dinner guests and everyone loved it. I am saving this recipe and will make this again 100%

      Reply
    7. Toba friedman

      June 18, 2022 at 7:20 am

      I can’t seem to get your contact….the cake looks fabulous, two questions,I have to freeze this for two months, will the soft centre work in freezing? Second question, can you really use a cake mix? Would you follow the box directions and then add the filling, and wouldn’t their cake mix be to high for the pan?

      Reply
      • Mary

        June 23, 2022 at 8:09 pm

        I haven't tried using cake mix, you'd have to take that risk upon yourself. The cake batter recipe is so easy to make that a cake mix honestly won't save you much time. It will freeze well, just let it come to room temperature and then heat it up gently so that the filling becomes extra gooey.

        Reply
      • Tiffany

        July 03, 2022 at 4:51 pm

        I know there’s an option for metric on your recipe, but do you go by weight to measure your flour? Everyone uses a different weight for their cup of flour, and I was wondering if you actually go by 120g/cup or if you use something different

        Reply
        • Mary

          July 13, 2022 at 10:46 pm

          Hi! I go by 120g a cup, I actually only measure my flour with a scale for consistent results. Hope that helps!

          Reply
    8. june

      June 16, 2022 at 10:11 pm

      I live at high altitude. Do I need to make any adjustments?

      Reply
      • Mary

        June 23, 2022 at 8:07 pm

        I haven't tried making it in high altitude and I don't know anyone who has. Check out this website with adjustments for high altitude baking. If you try it out let us know how it went!

        Reply
        • Vicki Hoglen

          July 12, 2022 at 11:25 pm

          Hi, I'm wondering if the center is going to be Wiggly?

          Reply
          • Mary

            July 13, 2022 at 10:41 pm

            Yes, it'll be wiggly when it comes out of the oven and will set as it cools so you can slice it and it will hold its shape.

            Reply
    9. Susan Burg

      June 10, 2022 at 1:27 pm

      It’s in the oven now. Very easy to whip up and I have used 2 big oranges. Will let you know. I live in Italy so flour is different quality here!!
      Susan ❤️

      Reply
      • Tara

        July 30, 2022 at 2:48 pm

        Hi Susan! You used oranges? How did it turn out?

        Reply
    10. Pam

      June 04, 2022 at 10:52 pm

      5 stars
      So yummy!! Made this this afternoon. My husband walked in from mowing and commented how good it smelled. It wasn't even in the oven yet. We just had some warm from the oven. Absolutely delicious!

      Reply
      • Mary

        June 08, 2022 at 7:15 pm

        So happy you liked it, thank you for making it! 😀

        Reply
    11. Mighty gopherus

      May 25, 2022 at 7:17 pm

      3 stars
      I made it and even though I have a sweet tooth, it was very sweet. I already published on my FB because people asked me about the recipe, but I recommend the following, 1 cup of granulated sugar instead of 1 1/2 and the filling 1 cup maybe 1 1/2 of powdered sugar. I might repeat it with those changes. Thank You. It is mouth watering.

      Reply
      • Mary

        May 27, 2022 at 12:40 am

        Glad you made it and hope it works out with reduced sugar too! 😀

        Reply
    12. Celina

      May 20, 2022 at 12:55 pm

      5 stars
      Absolutely loved this recipe and the tip of rubbing on the zest into the sugar! I had this both warm and cold the next day and both were delicious. I did slightly prefer it warm though and tried warming it up for 10-15 seconds in the microwave and that worked out well. The filling is creamy and lemony while the cakes part reminds me of a delicious lemon cookie cake. I may try serving it with a blueberry sauce next time… bc there will 100% be a next time!

      Reply
      • Mary

        May 21, 2022 at 3:35 pm

        Thank you so much, so happy you liked it! That's a great tip about rewarming in the microwave, thank you for sharing 😀

        Reply
    13. Emily

      May 19, 2022 at 1:36 am

      Has this been made as keto friendly with almond flour and confectioners erythritol? Just wondering if it’s been done successfully before trying it out.

      Reply
      • Mary

        May 21, 2022 at 3:31 pm

        I've never tried it and have no idea if it will work out! If you do try it, let us know if it works out and what ingredients you used 😀

        Reply
    14. Tammy

      May 18, 2022 at 12:58 pm

      Could I use a lemon cake mix

      Reply
      • Mary

        May 21, 2022 at 3:32 pm

        I haven't tried it but it should work! Just follow the instructions on the packet but follow the baking instructions in this recipe (so that the filling sets)

        Reply
    15. Despi

      May 14, 2022 at 3:35 pm

      Could I add fresh blueberries to the lemon filling? Thanks!

      Reply
      • Mary

        May 15, 2022 at 1:32 am

        I tried adding fresh strawberries into the filling and it didn't work at all. I'm still working on developing a strawberry version but it needs loads of adjusting. I have no idea if blueberries will work out, I might test that out at some point in the near future. Maybe top it with fresh blueberries after baking for now - or you could always risk it and try! Let us know how it goes if you do 😀

        Reply
    16. Lauren

      May 11, 2022 at 11:38 pm

      Can this dish be made with gluten free flour?

      Reply
      • Mary

        May 15, 2022 at 1:29 am

        Hi, I haven't tried it myself but it should work! Use 1:1 gluten free flour. If you try it, please let us know how it went in the comments!

        Reply
        • ali

          May 31, 2022 at 1:22 am

          5 stars
          I made this with 1:1 gluten free four and it was fabulous!

          Reply
          • Rachel Washington

            September 11, 2022 at 5:46 pm

            HI Ali! Can I ask please, what brand of gluten free 1:1 flour did you use? In my pantry I have Pillsbury, King Arthur and Cup 4 Cup here at home. But they all seem to give different results depending on what I'm baking. Anyway, hope you see this message, thanks in advance! And FlouringKitchen this recipe looks amazing! I think because there's no leavening it lends itself to experimenting with gluten free, I'm excited to try!

            Reply
    17. Maggie

      May 08, 2022 at 7:06 am

      5 stars
      A real hit amongst my family. They LOVE LOVE LOVED IT!! 10/10

      Reply
      • Mary

        May 09, 2022 at 5:41 pm

        I'm so happy you all loved them, thank you so much!:D

        Reply
    18. Suzy

      May 07, 2022 at 5:45 am

      5 stars
      Loving the brigerton tea vibes. Absolutely love lemons definitely adding to my favourites

      Reply
      • Mary

        May 09, 2022 at 5:40 pm

        Thank you so much! 😀

        Reply
    19. Lee L.

      May 02, 2022 at 1:04 am

      Any chance I could make these in large - and lined- muffin pans ? (Wanted to be able to bake and pack for homeless lunches I make.)

      Reply
      • Mary

        May 03, 2022 at 2:48 am

        Hi, I'm not sure how to adjust the baking time on these. You can definitely try! An easier method might be to bake it in one 8" or 9" square pan and cut it into bars (squares) once they cool. Baking time remains the same. You can put the cut squares onto muffin liners so that they're easy to handle. Hope that helps, and please let me know if you end up making them 😀

        Reply
    20. Anna L

      April 30, 2022 at 10:36 pm

      5 stars
      Honestly, as a lemon dessert lover, this is one of my favourite lemon dessert recipes of all time. Everything from the different textures of the crust to the gooey centre is just so heavenly!

      Reply
      • Mary

        May 01, 2022 at 1:08 am

        So happy you loved it, thank you so much!!

        Reply
        • Anna

          May 26, 2022 at 11:41 pm

          Since this gorgeous cake rises any chance u can make in a tart tin with removable bottom?

          Reply
          • Mary

            May 27, 2022 at 12:39 am

            I don't think it would be a good idea unless it has tall sides. It does rise up in the oven! Otherwise yes, you can definitely use a tart pan.

            Reply
    Newer Comments »
    4.96 from 41 votes (14 ratings without comment)

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    Hi, I'm Mary! This is where I share all of my baked treats. I use my massive sweet tooth and background in food science to make decadent, foolproof recipes.

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