Lemon Gooey Butter Cake (Print)
A tangy, creamy lemon dessert with soft buttery base and irresistible gooey texture. Perfect for gatherings.
# What You’ll 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 Make:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper or lightly grease it.
02 - In a mixing bowl, combine the cake mix, melted butter, and egg. Mix until a soft dough forms.
03 - Press the dough evenly into the bottom of the prepared pan to form the base layer.
04 - In another bowl, beat cream cheese until smooth. Add eggs one at a time, then mix in powdered sugar, lemon juice, lemon zest, and vanilla extract until fluffy and smooth.
05 - Pour the lemon mixture over the base and spread evenly. Bake for 35-40 minutes, until the edges are set and the center is slightly jiggly.
06 - Allow cake to cool completely before cutting into squares. Dust with extra powdered sugar if desired.
# Expert Tips:
01 -
- The magical contrast between the tender cake base and the luscious lemon topping is absolutely addictive
- It comes together in under 20 minutes of active prep time but tastes like you spent hours in the kitchen
02 -
- The center should still be slightly jiggly when you remove it from the oven because it continues to set as it cools
- Room temperature cream cheese is nonnegotiable here because cold cream cheese creates stubborn lumps that ruin the silky texture
03 -
- Use the paddle attachment on your stand mixer instead of the whisk to avoid incorporating too much air into the cream cheese mixture
- If you are worried about overbaking, start checking at 30 minutes because every oven behaves differently