Lemon Poppyseed Gooey Butter Cake
Indulge in the zesty delight of this Lemon Poppyseed Gooey Butter Cake, a luscious dessert that combines a tangy lemon flavor with the subtle crunch of poppyseeds. This rich and creamy cake is perfectly balanced with a gooey, buttery center, making each bite irresistible. Serve it warm with a scoop of vanilla ice cream for the ultimate dessert experience. Perfect for any occasion, this cake is sure to impress with its vibrant flavors and indulgent texture.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below.
All-purpose flour
Baking powder
Salt
Granulated sugar
Lemon zest
Lemon juice
Salted butter
Eggs
Vanilla extract
Cream cheese
Powdered sugar
Poppyseeds
Tips for making a Lemon Poppyseed Gooey Butter Cake:
Use Fresh Lemon Zest and Juice: For the best flavor, use fresh lemon zest and juice. The zest adds a vibrant citrus aroma, while the juice provides a tangy kick.
Combine Dry Ingredients: Sift the flour, baking powder, and salt together to ensure even distribution and a smooth batter. Mixing the poppyseeds with the dry ingredients helps them distribute evenly throughout the cake.
Do Not Overmix: When combining wet and dry ingredients, mix until just combined to avoid a dense cake. Overmixing can lead to a tough texture.
Room Temperature Ingredients: Use room temperature eggs, butter, and cream cheese. This helps them blend more easily and creates a smoother batter.
Layer Properly: Spread the cake batter evenly in the pan, then carefully pour the gooey topping mixture over the top. This ensures even layers and consistent texture throughout the cake.
Baking Time: Keep an eye on the cake while it bakes. It should be golden brown on the edges but still slightly gooey in the center. Avoid overbaking to maintain its signature gooey texture.
Serve Warm with Ice Cream: For the best experience, serve the lemon poppyseed gooey butter cake warm with a scoop of vanilla ice cream. The contrast of warm cake and cold ice cream creates a delightful combination.
How to store a lemon poppyseed gooey butter cake:
Room Temperature: Store the cooled cake in an airtight container at room temperature for up to 2 days. This helps maintain its gooey texture and freshness. Keep the container in a cool, dry place.
Refrigeration: For longer storage, place the cake in an airtight container and refrigerate it. The cake can be stored in the refrigerator for up to 5 days. Before serving, let the cake come to room temperature or warm it slightly in the microwave or oven.
Freezing: To store the cake for an extended period, wrap individual slices or the whole cake tightly in plastic wrap and then in aluminum foil. Place the wrapped cake in a freezer-safe container or bag. The cake can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before serving, and warm individual slices if desired.
Separate the Toppings: If you plan to store the cake with vanilla ice cream, store the ice cream separately in the freezer. When ready to serve, scoop fresh vanilla ice cream to accompany the cake.
Individual Portions: Cut the cake into individual slices and wrap each slice in plastic wrap. Store the wrapped slices in an airtight container or bag at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 2-3 months. This method makes it easy to grab a slice and enjoy without defrosting the entire cake.
Reheating Instructions: To enjoy the cake warm, reheat individual slices in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for 5-10 minutes. Serve immediately with a scoop of vanilla ice cream.
Check out my other lemon recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this lemon poppyseed gooey butter cake. Happy baking!
