Lemon Gooey Butter Cake (Print)
A luscious, tangy dessert featuring a soft, buttery base and a creamy, lemony topping with irresistible gooey texture.
# What You 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 lightly grease with butter.
02 - Combine the cake mix, melted butter, and egg in a mixing bowl. Mix until a soft, thick dough forms.
03 - Press the dough evenly into the bottom of the prepared pan using your hands or the back of a spoon to create a uniform base layer.
04 - Beat the softened cream cheese in a separate bowl until smooth. Add eggs one at a time, mixing well after each addition. Blend in powdered sugar, lemon juice, lemon zest, and vanilla extract until the mixture is fluffy and completely smooth.
05 - Pour the lemon cream cheese mixture over the base layer and spread evenly. Bake for 35-40 minutes until the edges are set and golden but the center still has a slight jiggle.
06 - Let the cake cool completely in the pan before cutting into squares. Optionally dust with additional powdered sugar before serving.
# Expert Tips:
01 -
- Its somehow both impossibly easy and tastes like you spent hours on it
- That jiggly, gooey center is pure magic straight from the oven
- The bright lemon cuts through all that buttery richness perfectly
02 -
- Overbaking kills the gooey texture, so pull it out when that center still jiggles
- Room temperature ingredients prevent lumpy filling and tough crust
- This cake needs at least two hours to cool before you can cut clean squares
03 -
- Zest your lemons before juicing them, way easier that way
- A little extra powdered sugar on top hides any imperfections beautifully