Lemon Gooey Butter Cake (Print Version)
Luscious tangy dessert with soft buttery base and creamy lemony topping
# 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.
03 - Press dough evenly into bottom of prepared pan to form base layer.
04 - Beat cream cheese until smooth. Add eggs one at a time, mixing well. Mix in powdered sugar, lemon juice, lemon zest, and vanilla extract until fluffy and smooth.
05 - Pour lemon mixture over base and spread evenly. Bake for 35-40 minutes until edges are set and center is slightly jiggly.
06 - Let cake cool completely before cutting into squares. Dust with powdered sugar if desired.
# Expert Tips:
01 -
- The contrast between the buttery shortbread like base and the tangy creamy topping creates the most incredible texture combo
- It comes together in under 20 minutes of active prep time but tastes like you spent all afternoon baking
- The bright lemon flavor cuts through the richness making each bite feel lighter than it actually is
02 -
- Overbaking is the enemy here the center should still jiggle when you remove it from the oven or it will set up too firm
- Room temperature ingredients blend together seamlessly so take your cream cheese and eggs out at least 30 minutes before starting
03 -
- Run a knife under hot water and dry it between cuts for perfectly clean squares
- The parchment paper overhang is your best friend for lifting the whole cake out at once