Cakes and Cupcakes, Favorites

Gooey Lemon Almond Butter Cake

Helloooo! It’s been a few weeks since the last recipe, but I’m looking forward to these next few a ton! One week left until Spring and I’m so ready for it! Now, let’s talk about this gooey lemon almond butter cake. There almost isn’t a name for it because it’s an amazing combo of everything. Ooey-gooey lemon and almond baked cream over a zesty lemon cake base. It’s similar to a lemon bar with cake baked under it but with some added almond flavor. 😗🤌 Every little bite is a burst of flavor and tartness. Seriously, you need to try it for yourself.

There’s something so elegant, yet rustic about these easy one layer cakes. I’ve really become obsessed with them over the last year or so. Shh, don’t tell anyone but they are secretly easier than your typical three layered iced cake, although those are so rewarding. This beauty comes together in an hour and ready to eat in a few hours. This gooey butter cake can definitely seem fancy, but it’s super easy to put together.

ingredients you need for the gooey lemon almond butter cake

  • butter
  • sugar
  • eggs
  • lemon zest and juice
  • vanilla extract
  • almond extract
  • flour
  • baking powder
  • salt
  • cream cheese
  • powdered sugar

details of the cake

This gooey lemon almond butter cake really is the easiest thing you’ll make. Whisk together the zesty cake batter, spread into the pan and top that off with the lemon and almond cream. The cream kind of reminds me of a loose cheesecake batter, but once it’s baked, it’s like a gooey lemon bar.

Don’t skimp out on the lemon juice of zest here! That almond adds a delicious extra flavor too so make sure to be generous, but not overwhelming.

gooey lemon almond cream

Quite possibly the best part of the cake is this gooey and creamy lemon almond cream topping. Each bite pairs so nicely with the dense lemon cake. There’s almost no way to describe it other than frickin’ delicious!

Beat the cream cheese until light and smooth. Next, add in your powdered sugar gradually and continue to mix until fluffy and creamy. Lastly, add in your egg, almond extract, and lemon juice until fully combined. The cream should be similar to a loose cheesecake batter.

Pour the cream over cake batter and spread almost to the edges, but leave about 1/4″ on the outside.

Bake for 35-40 minutes until the middle is just set and the top is golden and crackly. If the center is a gooey jello-like texture, it’s done. If it’s water-y or milk-y, it needs a few more minutes. Remember, it will be set in the fridge as well too, so a little under done will make it even more gooey.

Once everything is baked and chilled, give it a quick tap of powdered sugar. You could definitely top this with some fresh fruit, but I just went the simple route.

I prefer to let the cake sit at room temp for 30 minutes to 1 hour before eating so the top becomes all gooey and creamy. You could also do this by giving it a quick zap in the microwave or oven. However, you could definitely eat it cold or even after it’s baked.

Bright lemon flavor really reminds me of spring and I’m counting down the days! Winter can leave. There’s nothing better than waking up in the morning, when the sun is just coming up, the air is cool but not freezing, and birds are chirping. Smelling that crisp fresh air is right up there with this delicious gooey lemon almond butter cake.

Storing & Serving

As I mentioned earlier, I prefer eating it after it has warmed up a bit at room temp for 30-45 minutes, but this is totally optional! Once you’re ready to store, add it to an airtight container and store in the fridge up to 5 days.

Chilling Your Gooey Lemon Almond Butter Cake

I know it’s really hard, but chilling the cake is quite important! This helps the cream to set up and not completely ooze out all over the place.

Extra Tips

  • If you’re trying to determine if the cake is done, don’t use a toothpick. This will just collect the wet cream instead of the cake. Give the pan a little jiggle, if it wobbles like jello, it’s done!
  • Be careful not to over bake the lemon almond butter cake because it’s going to be set in the fridge anyway. If it’s over baked, then chilled, the cream will be too hard and not creamy.

Are you a lemon lover? Check out my favorites:

Did you make this recipe? Let me know below! I love seeing your creations and how you loved them! Tag me on instagram @tuesday.treats and follow my new tiktok @tuesdaytreatsco for new videos, including this one!

Gooey Lemon Almond Butter Cake

Recipe by Gillian VolzCourse: Cakes and Cupcakes, FavoritesCuisine: DessertDifficulty: Easy


Prep time


Cooking time


Chilling time



This easy gooey lemon almond butter cake is filled with bright flavor and topped with a creamy puddle of lemon almond topping.


  • Zesty Lemon Cake
  • 3/4 cup sugar

  • 3/4 cup butter, melted (1 1/2 sticks)

  • 1 egg

  • 2 tsp vanilla extract

  • 1 tsp almond extract

  • Zest and juice of 2 lemons

  • 1 1/2 cups flour

  • 1 tsp baking powder

  • 1/2 tsp salt

  • Lemon Almond Cream
  • 6 oz cream cheese, room temp

  • 1 egg

  • 3 1/4 cups powdered sugar + dusting

  • 2 tbsp lemon juice

  • 1/2 tsp almond extract


  • Zesty Lemon Cake
  • Pre-heat your oven to 350 F. Grease and line a 9 inch or 10 inch springform pan with non-stick spray and parchment paper. Set aside.
  • In a medium bowl, whisk flour, baking powder, and salt until just combined. Set aside.
  • Whisk melted butter and sugar together in a large bowl. Add in your egg, vanilla extract, almond extract and lemon juice + zest. Whisk until combined.
  • Add your dry ingredients to the wet and mix until just combined.
  • Spread the batter in the bottom of your springform pan. Smooth with a spoon or offset spatula. Set aside.
  • Lemon Almond Cream
  • Beat cream cheese until light and creamy. Gradually add in your powdered sugar and continue to beat until smooth and fluffy.
  • Continue to mix in your egg, almond extract, and lemon juice.
  • Pour the cream over the cake and let it settle to the edges. I suggest leaving around 1/4″ on the outside.
  • Bake for 35-40 minutes until the top is golden and crinkly and the center is just set. If you give the pan a jiggle, it should be similar to jello. Let cool at room temp for 10-20 minutes, then set in the fridge for at least 2 hours. This helps the cream to set and not ooze everywhere.
  • Once chilled, dust the top with powdered sugar, slice, and serve at room temp for the gooiest texture.


  • Store in an airtight container for up to 5 days.
  • It’s best served at room temp or let it sit out for 30-45 minutes so the cream can loosen.

Leave a Reply

%d bloggers like this: