Lemon Gooey Butter Cake (Print Version)
Tangy lemon dessert with buttery base and creamy gooey topping
# What You Need:
→ Base Layer
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
# Preparation Steps:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper or lightly grease with butter.
02 - Combine yellow 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 crust 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 - Allow cake to cool completely before cutting into squares. Dust with powdered sugar if desired.
# Expert Advice:
01 -
- It is impossible to mess up even if you are new to baking
- The texture is somewhere between cake and custard, pure magic
02 -
- The center should still wobble when you take it out or it will lose its gooey magic
- Cooling completely is nonnegotiable or the squares will fall apart when you cut them
03 -
- Zest your lemons before juicing them, it is much easier that way
- A dusting of powdered sugar right before serving makes it look bakery beautiful