Lemon Gooey Butter Cake (Print Version)
A luscious tangy dessert with soft buttery base and creamy lemon topping that creates an irresistibly gooey texture.
# What You Need:
→ Base
01 - 1 box (15.25 oz) yellow cake mix
02 - 1/2 cup unsalted butter, melted
03 - 1 large egg
→ Gooey Lemon Layer
04 - 8 oz cream cheese, softened
05 - 2 large eggs
06 - 3 1/2 cups powdered sugar
07 - 1/4 cup fresh lemon juice
08 - 1 tablespoon grated lemon zest
09 - 1 teaspoon vanilla extract
# How-To Steps:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper or grease lightly.
02 - Combine cake mix, melted butter, and egg in a mixing bowl. Mix until soft dough forms.
03 - Press dough evenly into bottom of prepared pan to form base layer.
04 - Beat cream cheese until smooth. Add eggs one at a time, mixing well. Blend in powdered sugar, lemon juice, lemon zest, and vanilla until fluffy and smooth.
05 - Pour lemon mixture over base and spread evenly. Bake for 35-40 minutes until edges are set and center is slightly jiggly.
06 - Let cake cool completely before cutting into squares. Dust with additional powdered sugar if desired.
# Expert Tips:
01 -
- The magic contrast between the tender cake base and the luscious lemon topping is pure happiness
- It comes together so quickly but tastes like you spent all day making something special
- That slightly jiggly center is the stuff dessert dreams are made of
02 -
- The center should still be slightly jiggly when you remove it from the oven because it continues cooking as it cools
- Room temperature cream cheese eliminates lumps and saves you from endless mixing
- Letting it cool completely is what creates that distinct gooey texture we all love
03 -
- Use a box grater or microplane for the zest and avoid the bitter white pith underneath
- If your cake mix is on the smaller side you might need to reduce the filling slightly or use a smaller pan