Description
Gooey Lemon Cobbler is a delightful dessert featuring a soft, buttery cake base infused with fresh lemon zest and topped with luscious lemon curd. Perfectly balanced sweetness and tanginess make this cobbler irresistible, especially when served warm with vanilla ice cream or whipped cream.
Ingredients
Scale
For the Cobbler Batter
- 1 cup buttermilk, at room temperature
- 8 tablespoons (1 stick) unsalted butter
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon finely grated lemon zest (from 1 1/2 medium lemons)
- 1 1/4 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
For the Topping
- 1 cup store-bought or homemade lemon curd
- Serving options: vanilla ice cream, whipped cream, powdered sugar, or blueberries (optional)
Instructions
- Prepare the Butter: Melt the 8 tablespoons of unsalted butter in a baking dish or cast iron skillet and set aside. This butter will serve as the base layer for the cobbler, ensuring a rich and moist texture once baked.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 cup all-purpose flour, 3/4 cup granulated sugar, 1 tablespoon finely grated lemon zest, 1 1/4 teaspoons baking powder, and 1/4 teaspoon kosher salt to evenly distribute the leavening agents and zest.
- Combine Wet Ingredients: In another bowl, mix 1 cup buttermilk (at room temperature) and 1 teaspoon vanilla extract. The buttermilk adds a slight tang and moisture, while vanilla enhances flavor.
- Make the Batter: Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cobbler tender and light.
- Assemble the Cobbler: Pour the batter evenly over the melted butter in the baking dish. Do not stir; the batter will spread naturally over the butter as it bakes.
- Add Lemon Curd: Spoon 1 cup lemon curd in dollops on top of the batter. The lemon curd will melt and create a gooey, tangy layer that complements the cake base beautifully.
- Bake: Preheat the oven to 350°F (175°C) and bake the cobbler for 35-40 minutes, or until the edges are golden and a toothpick inserted into the cake portion comes out clean. The center should be slightly gooey due to the lemon curd.
- Serve: Let the cobbler cool slightly before serving. Enhance the dessert by adding vanilla ice cream, whipped cream, dusting with powdered sugar, or garnishing with fresh blueberries.
Notes
- Use room temperature buttermilk to avoid curdling and to mix smoothly with dry ingredients.
- For a more intense lemon flavor, add an extra teaspoon of lemon zest to the batter.
- Homemade lemon curd works wonderfully but store-bought is a convenient substitute.
- Serve warm for the best gooey texture and flavor experience.
- Leftovers can be refrigerated and gently reheated in the oven or microwave before serving.
Keywords: lemon cobbler, lemon dessert, gooey cobbler, lemon curd dessert, baked lemon cobbler