Lemon Gooey Butter Cake (Printable)
Tangy, creamy lemon cake with irresistibly gooey texture and buttery yellow base
# What You'll Need:
→ Base Layer
01 - 1 box (15.25 oz) yellow cake mix
02 - ½ cup unsalted butter, melted
03 - 1 large egg
→ Gooey Lemon Topping
04 - 8 oz cream cheese, softened
05 - 2 large eggs
06 - 3½ cups powdered sugar
07 - ¼ cup fresh lemon juice
08 - 1 tablespoon grated lemon zest
09 - 1 teaspoon vanilla extract
# How To Make It:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper or grease lightly with cooking spray.
02 - Combine yellow cake mix, melted butter, and egg in a mixing bowl. Mix until a soft, thick dough forms.
03 - Press the dough evenly across the bottom of the prepared baking pan using your hands or a spatula.
04 - Beat cream cheese until smooth and creamy. Add eggs one at a time, mixing well after each. Blend in powdered sugar, lemon juice, lemon zest, and vanilla extract until fluffy and fully incorporated.
05 - Pour the lemon cream cheese mixture over the pressed base layer and spread evenly. Bake for 35-40 minutes until edges are set and center has a slight jiggle.
06 - Let the cake cool completely in the pan before cutting into squares. Dust with additional powdered sugar if desired and serve with fresh berries or whipped cream.
# Expert Hints:
01 -
- This dessert tastes like it took hours but comes together in under twenty minutes
- The gooey texture is unlike anything you can buy at a store
02 -
- The center should still wobble when you remove it from the oven
- Let the cake cool completely or the center will not set properly
03 -
- Room temperature ingredients prevent lumps in the lemon layer
- Grate your zest before juicing the lemons for easier handling