Lemon Gooey Butter Cake (Printable Version)
Soft buttery base topped with creamy lemon layer for a luscious, gooey dessert experience
# 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.
06 - Allow cake to cool completely before cutting into squares. Dust with extra powdered sugar if desired.
# Expert Insights:
01 -
- The contrast between the tender buttery base and that luscious lemon topping is absolute magic
- It comes together in minutes but tastes like you spent all afternoon baking
- The slightly jiggly center stays perfectly creamy for days
02 -
- The center should still be slightly jiggly when you pull it from the oven. It firms up as it cools
- Overbaking is the enemy here. Check at 35 minutes and do not wait until the center is completely set
- These bars actually taste better the next day when the flavors have melded
03 -
- Use a microplane for the zest to avoid the bitter white pith
- Room temperature ingredients blend together more smoothly and prevent a lumpy filling