Lemon Gooey Butter Cake (Printable)
Soft buttery base topped with creamy tangy lemon layer for an irresistibly gooey dessert experience.
# 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 it.
02 - Combine the cake mix, melted butter, and egg in a mixing bowl. Mix until a soft dough forms.
03 - Press the dough evenly into the bottom of the prepared pan to form the base.
04 - 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 (do not overbake).
06 - Allow cake to cool completely before cutting into squares. Dust with extra powdered sugar if desired.
# Expert Tips:
01 -
- The texture is absolute heaven, with a tender cake base supporting this gloriously gooey, lemony pudding like topping that sets just enough to cut into squares but still melts in your mouth
- It uses pantry staples and comes together in minutes, yet tastes like something from a fancy bakery
02 -
- Overbaking is the enemy here, once the center looks completely firm, you have gone too far and lost that signature gooey texture
- This cake absolutely needs to cool completely before cutting, otherwise you will end up with a messy situation instead of clean squares
03 -
- Room temperature cream cheese blends much more smoothly, so take it out of the fridge at least an hour before you start baking
- Grate your lemon zest before juicing the fruit, it is much easier to handle the whole lemon when it has not been squeezed yet