Lemon Gooey Butter Cake (Printable)
A luscious, tangy dessert featuring soft buttery base and creamy lemony topping with irresistible gooey texture.
# 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 Topping
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:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper or grease lightly.
02 - Combine cake mix, melted butter, and egg in a mixing bowl. Mix until soft dough forms.
03 - Press dough evenly into the bottom of the prepared pan.
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 lemon mixture over the base and spread evenly. Bake for 35–40 minutes until edges are set and center is slightly jiggly.
06 - Let cool completely before cutting into squares. Dust with additional powdered sugar if desired.
# Expert Advice:
01 -
- The contrast between the slightly crisp base and that gloriously gooey lemon topping is absolutely worth the indulgence
- It comes together so quickly that youll find yourself making it on random Tuesday evenings just because
- The tart lemon cuts through all that buttery richness in the most satisfying way
02 -
- The center will look underbaked when you pull it out, but that wobble is exactly what creates the gooey texture we are after
- Overbaking turns the luscious topping into something closer to cake, so set your timer and trust the process
03 -
- Room temperature ingredients combine more smoothly, so take everything out of the fridge at least 30 minutes before starting
- A light coating of cooking spray on your parchment paper keeps it from sticking to the gooey topping