Description
This Lemon Gooey Butter Cake is a luscious and tangy dessert featuring a buttery yellow cake crust topped with a creamy lemon-infused filling. The cake is perfectly gooey in the center with a golden edge, offering a delightful balance of sweet and citrus flavors. Ideal for gatherings, this easy-to-make cake is baked to perfection and served at room temperature for an irresistible treat.
Ingredients
Scale
Crust
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 large egg
Filling
- 8 ounces cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish by greasing it well or lining it with parchment paper to prevent sticking.
- Prepare the Crust: In a mixing bowl, combine the yellow cake mix, melted unsalted butter, and one large egg. Stir until a soft dough forms, then press the dough evenly into the bottom of the prepared baking dish to form the crust layer.
- Make the Filling: Using a mixer, beat the softened cream cheese until smooth and creamy. Add the two large eggs, vanilla extract, powdered sugar, lemon zest, and fresh lemon juice to the cream cheese. Continue beating until the mixture is fully combined and creamy.
- Assemble: Spread the cream cheese and lemon filling evenly over the prepared crust in the baking dish.
- Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes. The edges of the cake should turn golden brown while the center remains set but gooey for that signature texture.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely at room temperature. Once cooled, slice into servings and optionally dust the top with powdered sugar before serving.
Notes
- Ensure the cream cheese is well softened to avoid lumps in the filling.
- Do not overbake; the center should remain slightly gooey for the best texture.
- Lemon zest and juice can be adjusted to taste for more or less tang.
- Use fresh lemon juice for best flavor, not bottled.
- This cake is best served at room temperature and can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
