Lemon Gooey Butter Cake (Printable Version)
A luscious, tangy dessert featuring a soft, buttery base and a creamy, lemony topping with irresistible gooey texture.
# What You'll Need:
→ Base
01 - 1 box (15.25 oz) yellow cake mix
02 - ½ cup unsalted butter, melted
03 - 1 large egg
→ Gooey Lemon Layer
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
# Directions:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper or lightly grease with butter.
02 - Combine cake mix, melted butter, and egg in a mixing bowl. Mix until soft dough forms. Press evenly into bottom of prepared pan.
03 - Beat cream cheese until smooth. Add eggs one at a time, mixing well after each. Mix in powdered sugar, lemon juice, lemon zest, and vanilla until fluffy and smooth.
04 - Pour lemon mixture over base and spread evenly. Bake 35-40 minutes until edges are set and center is slightly jiggly. Avoid overbaking to maintain gooey texture.
05 - Let cake cool completely before cutting into squares. Dust with additional powdered sugar if desired. Serve with fresh berries or whipped cream.
# Expert Hints:
01 -
- The texture is absolute perfection with that soft cake base and luscious, pudding like topping that makes each bite feel like a warm hug
- It comes together with just 10 minutes of prep time but tastes like you spent hours in the kitchen
02 -
- Overbaking is the enemy here, that center should still wobble slightly when you remove it from the oven or you will lose the signature gooey texture
- This cake actually tastes better the next day as the flavors meld together and the texture becomes even more luscious
03 -
- Zest your lemons before juicing them, it is so much easier to handle the fruit when it is still firm and you will get more zest
- Run your knife under hot water and wipe it clean between cuts for perfectly smooth, professional looking squares