Gooey Lemon Cake (Print Version)
# Ingredients:
→ For the Cake
01 -
6 oz butter, softened
02 -
¾ cup granulated sugar
03 -
1/2 tsp salt
04 -
2 tsp baking powder
05 -
2 cups plain flour
06 -
3 eggs, large
07 -
Confectioners' sugar (optional), for sprinkling at the end
08 -
12 oz lemon curd, divided (store-bought or homemade)
# Instructions:
01 -
Heat the oven to 350°F (180°C). Either butter and flour an 8-inch cake pan or line it with parchment paper.
02 -
Mix together the salt, baking powder, and flour in one bowl. Set it to the side.
03 -
Cream the butter with the sugar until fluffy. One by one, add the eggs, mixing after each. Stir in about half of the lemon curd until it's blended.
04 -
Combine the wet and dry mixtures by gently folding in the dry ingredients until just incorporated.
05 -
Transfer the batter to the prepared pan. Drop dollops of the leftover lemon curd randomly on the top of the batter.
06 -
Bake for about 40 minutes or until it's golden. Don't worry if the cake is a little wobbly in the middle—it’s normal! Let it cool in the pan.
07 -
Once cooled, take it out of the pan, peel off the paper, and optionally sprinkle with some confectioners' sugar.
# Notes:
01 -
Expect the cake to rise while it bakes but shrink a bit as it cools down.
02 -
To avoid drips while using an 8-inch pan, put it on a baking sheet or just use a 9-inch one.
03 -
The soft center of this cake is intentional and comes from the lemon curd.