Lemon Gooey Butter Cake
Ingredients
- Baking spray with flour Baking spray with flour Baking spray with flour
- 255 g all-purpose flour
- 300 g granulated sugar
- 2 teaspoons baking powder
- 1 large egg
- 1/2 cup salted butter
- 1 tablespoon grated lemon zest
- 1/4 cup fresh lemon juice
- 8 ounce cream cheese
- 340 g powdered sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
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Instructions
- Coat a 9x13-inch baking dish with baking spray; set aside.
- Whisk the flour, sugar, and baking powder together in a medium bowl until combined. Make a well in the center of the flour. Add the egg, melted butter, lemon zest, and lemon juice and stir until a thick, firm, shiny dough forms. Using a rubber spatula, press the mixture into an even layer in the prepared baking dish; set aside.,Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Priscilla Montiel,Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Priscilla Montiel,Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Priscilla Montiel
- Whisk the cream cheese in a medium bowl until smooth. Gradually whisk in the powdered sugar until combined. Whisk in the eggs until smooth, then whisk in the lemon zest and juice. Pour the mixture over the cake layer in the prepared baking dish and gently jiggle the baking dish to distribute the layer evenly.,Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Priscilla Montiel
- Bake the cake until the top is golden and the edges are puffed, 35 to 40 minutes. The gooey layer should be set, but it will still be a bit jiggly—that's what makes this cake so special. Let cool completely on a wire rack, about 2 hours, before slicing. Dust with powdered sugar and slice into bars.,Love the recipe? Leave us stars and a comment below!,Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Priscilla Montiel
Source
Original recipe: View Original