This Lemon Poppyseed Gooey Butter Cake is a heavenly blend of bright lemon flavors and a rich, gooey texture. The lemon cake base is perfectly complemented by a creamy lemon poppyseed filling, making each bite a delightful combination of tart, sweet, and creamy. The addition of poppyseeds adds a subtle crunch and visual appeal, while the vanilla ice cream on the side provides a cool, smooth contrast.
Why You'll Love This: This cake is a wonderful treat for lemon lovers, combining the zesty freshness of lemon with the rich, buttery texture of a gooey butter cake. The dual layers of lemon cake and creamy filling offer a perfect balance of flavors and textures. It's an easy-to-make dessert that looks impressive and tastes even better, making it a hit at any gathering.
Perfect Occasion: Ideal for spring and summer gatherings, this cake is perfect for brunches, afternoon teas, or as a refreshing dessert after a meal. It's also a great choice for celebrations such as birthdays, baby showers, or any occasion where you want to impress your guests with a delicious homemade treat.
Decoration Tips:
- Dust the top with a generous amount of powdered sugar for a classic finish.
- Garnish with thin slices of fresh lemon or a sprinkle of additional lemon zest for an extra burst of color and flavor.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream to enhance the dessert experience.
- Add a few fresh mint leaves on the plate for a pop of green and a hint of freshness.
Ingredients:
- Lemon Cake Base:
- 1 1/3 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 2 tbsp lemon zest
- 8 tbsp salted butter, melted
- 1 egg
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- Lemon Poppyseed Filling:
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1/8 tsp salt
- 2 egg yolks
- 2 tbsp fresh lemon juice
- 2 tbsp poppyseeds
- 1 tbsp lemon zest
- Extra powdered sugar, for dusting
- Vanilla ice cream, for serving
Instructions:
- Prepare the Pan:
- Preheat the oven to 350°F (175°C). Grease a 9-inch round springform pan or baking dish with butter or nonstick spray, then line the bottom with parchment paper.
- Make the Lemon Cake Base:
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- In a large bowl, combine the sugar and lemon zest, rubbing them together with your fingers to release the oils.
- Slowly pour in the melted butter while whisking, then add the egg, lemon juice, and vanilla. Whisk until smooth and frothy.
- Fold in the dry ingredients until just combined (the batter will be thick). Set aside.
- Make the Lemon Poppyseed Filling:
- In a large bowl, beat the softened cream cheese and powdered sugar until smooth.
- Add the salt, egg yolks, lemon juice, poppyseeds, and lemon zest. Mix until creamy.
- Assemble the Cake:
- Spread the lemon cake batter evenly in the prepared pan. Pour the lemon poppyseed filling over the top.
- Place the pan on a larger baking sheet to catch any overflow. Bake for 45-55 minutes, until the edges are golden and the center is slightly puffed.
- Cool and Serve:
- Let the cake cool in the pan for at least 10 minutes. Remove the sides of the pan and transfer the cake to a wire rack to cool completely.
- Dust with powdered sugar and slice. Serve with a scoop of vanilla ice cream.
Enjoy this delightful Lemon Poppyseed Gooey Butter Cake, a perfect blend of tangy lemon, creamy filling, and a hint of crunch from the poppyseeds!