Gooey Lemon Butter Cakes

When it comes to a show-stopping dessert, it’s all about the contrast—bright citrus, rich butter, a gooey center, and just enough tang to keep you coming back for another bite.

These Gooey Lemon Butter Cakes check every box. Made with our Amoretti® Vanilla Bean Paste and Natural Lemon Artisan Flavor, they’re full of bold, natural flavor without the need for zesting or juicing.

Each cake bakes up with golden edges, a soft, almost custard-like center. Finished with a vibrant raspberry sauce & a scoop of vanilla bean ice cream, they’re perfect for a small dinner party or anytime you’re craving something sweet yet fresh!

Lemon desserts should have a bright, natural flavor—without the hassle of zesting and juicing fresh lemons. Our Amoretti® Natural Lemon Artisan Flavor provides an intense, lemon flavor that blends effortlessly into baked goods, ensuring a consistent and delicious result every time.

Can I substitute fresh lemon juice for the Natural Lemon Artisan Flavor?

While fresh lemon juice adds acidity, it doesn’t provide the same concentrated lemon flavor. Amoretti® Natural Lemon Artisan Flavor ensures a bold lemon taste without additional liquid altering the texture.

How should I serve these cakes?

These cakes are best served warm with a drizzle of raspberry sauce. You can also add whipped cream or a scoop of vanilla ice cream for extra indulgence.

Can I make the raspberry sauce ahead of time?

Yes! The raspberry sauce can be made up to three days in advance and stored in an airtight container in the refrigerator.

Ingredients

Lemon Butter Cake

• ½ cup unsalted butter, room temperature
• 1 oz. cream cheese, room temperature
• ½ cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon Amoretti® Vanilla Bean Paste
• 2 teaspoons Amoretti® Natural Lemon Artisan Flavor
• ½ teaspoon baking powder
• ½ teaspoon salt
• ⅔ cup all-purpose flour
• ¼ cup buttermilk, room temperature

Cream Cheese Mixture

• 2 oz. cream cheese, room temperature
• 3 tablespoons granulated sugar
• 1 large egg yolk, room temperature
• 1 teaspoon Amoretti® Vanilla Bean Paste
• ¼ cup turbinado sugar (for the ramekins)

Raspberry Sauce

• 4 oz. frozen raspberries
• 2 tablespoons granulated sugar
• 1-2 teaspoons orange or lemon juice

Instructions

1. Preheat your oven to 350°F (175°C). Liberally grease two, 8 oz ramekins (or four, 6 oz ramikens) with butter and coat each with turbinado sugar to help create that lightly caramelized & crunchy sugar crust.

For the Cake:

1. In a mixing bowl, beat the butter and cream cheese together until smooth.
2. Add the granulated sugar and mix until light and fluffy. About 2-3 minutes on high.
3. Scrape down the edges of the bowl. Then add in the egg, Amoretti® Vanilla Bean Paste, and Amoretti® Natural Lemon Artisan Flavor and beat on a low speed until combined. 
4. In a separate bowl, whisk together the baking powder, salt, and flour.
5. Add the dry ingredients to the wet ingredients, and slow pour in the buttermilk. Mix until just combined.

For the Cream Cheese Filling

1. In a small bowl, use a hand mixer (or whisk) and beat the cream cheese until creamy. If using a whisk, make sure your cream cheese is super soft!
2. Add the granulated sugar, egg yolk, and Amoretti® Vanilla Bean Paste and beat until smooth.

Assembly and Baking

1. Add about 1/4 cup of the lemon butter cake batter into each of the prepared ramekins. Then add 1 tbsp of the cream cheese filling on top.
2. Then, add the remaining batter (~1/4 cup) on top of the cream cheese mixture in each of the ramikens.
3. Take whatever is left of the cream cheese mixture and split it in half betwee. This should be about 1 tbsp per ramiken.
4. Transfer the two ramikens to a baking sheet for easy access in and out of the over and bake for 40-45 minutes, or until the edges are set but the centers are still slightly gooey.

Making the Raspberry Sauce

1. While the cakes are baking, prep the raspberry sauce. You can also do this about 3 days in advance if desired. Just store in an air tight glass jar in the fridge!
2. In a small saucepan, combine the raspberries, granulated sugar, and orange juice.
3. Cook over medium heat, stirring occasionally, until the raspberries break down and the sauce thickens slightly (about 5 minutes).
4. Strain through a fine-mesh sieve to remove the seeds if desired.

Plating:

1. Once the cakes have cooled and the raspberry sauce has thickened, grab a plate and place it over top of the ramiken.
2. Flip upside down and let the remaining heat and steam from the ramiken release the cake.
3. Top with a scoop (or two!) of vanilla bean ice cream and drizzle some of the raspberry sauce on top.
4. Serve immediately.