Lemon Gooey Butter Cake (Print Version)
Tangy, creamy lemon dessert with buttery base and 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
# How to Make It:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper or lightly grease it.
02 - In a mixing bowl, combine the cake mix, melted butter, and egg. Mix until a soft dough forms.
03 - Press the dough evenly into the bottom of the prepared pan to form the base.
04 - In another bowl, 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 Advice:
01 -
- The contrast between the tender cake base and the gooey, lemony topping creates the most satisfying texture
- It comes together with just a handful of ingredients but tastes like something from a fancy bakery
- The balance of tart and sweet hits that perfect spot that makes you reach for just one more square
02 -
- The center might look slightly underbaked when you pull it from the oven, but that jiggly texture is exactly what gives this cake its name and character
- Cutting too soon will give you messy, sticky squares, so patience during the cooling phase is the secret to clean, pretty pieces
03 -
- Room temperature ingredients are your insurance policy against lumps in the lemon layer
- A light tap of the pan against the counter after pouring the topping releases any air bubbles