Lemon Gooey Butter Cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 300°F. Grease a 9-inch springform pan. Then trace and cut out a parchment liner, and line the pan.

Step 2

In a medium bowl, combine the 1 ¼ cup flour, 1 tsp baking powder, and ¼ tsp salt. Set aside.

Step 3

In a large bowl, combine the ½ cup melted butter and ¾ cup sugar. Then mix in 1 egg, 1 tsp vanilla extract, zest of 2 lemons, and 2 Tbsp lemon juice.

Step 4

Add the dry ingredients to the wet ingredients and combine until smooth.

Step 5

Spread the thick batter in an even layer on the bottom of the springform pan. Set aside.

Step 6

Rinse out the medium bowl and then add 6oz cream cheese to it. Using a hand mixer, mix it until smooth and slightly whipped.

Step 7

Mix in the 3 cups of powdered sugar, 1 cup at a time. The cream should be smooth and a little thin. Then mix in 1 egg and the zest of 1 lemon.

Step 8

Pour the cream on top of the batter in the springform pan, pouring into the middle and letting it naturally spread to the edges. Use a rubber spatula or spoon to nudge the cream to over the whole pan.

Step 9

Bake for 35-40 minutes. The top of the cake should have a puffy, golden skin.

Step 10

Allow the cake to cool for 30 minutes in the springform pan. Then, transfer the cake (still in the pan) to the fridge to chill uncovered for at least 2 hours to allow cream to set.

Step 11

Run a knife along the edge of the cake to separate from the pan. Release the cake from the springform pan and transfer to serving plate. Top with powdered sugar.

Step 12

Serve and enjoy!