Description
This Lemon Gooey Butter Cake is a rich and tangy dessert combining the bright flavors of lemon with a buttery, creamy texture. Perfectly moist with a gooey cream cheese filling, it offers a delightful balance of sweet and citrus notes, making it an irresistible treat for any occasion.
Ingredients
Scale
Crust
- 1 box lemon cake mix
- 1 large egg
- 8 Tbsp melted butter
Filling
- 2 large eggs
- 1 (8-oz) package cream cheese, softened
- 8 Tbsp melted butter
- ½ tsp vanilla extract
- 1 lemon, juiced and zested
- ½ tsp lemon extract
- 1 (16-oz) box powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Make the Crust: In a mixing bowl, combine the lemon cake mix, 1 large egg, and 8 tablespoons of melted butter. Stir until a smooth dough forms. Press this mixture evenly into the bottom of a greased 9×13-inch baking pan to create the crust layer.
- Prepare the Filling: In a separate bowl, beat 2 large eggs and the softened cream cheese together until creamy and smooth. Add 8 tablespoons melted butter, vanilla extract, lemon juice and zest, lemon extract, and powdered sugar. Mix until well combined and fully incorporated for a luscious filling.
- Assemble the Cake: Pour the cream cheese mixture over the crust layer in the baking pan. Spread it evenly using a spatula to cover the crust completely.
- Bake: Place the pan in the preheated oven and bake for 45 minutes or until the top is set and lightly golden. The center should still be slightly gooey but not liquid.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely on a wire rack. For best results, chill in the refrigerator for at least 2 hours before slicing into 12 pieces and serving.
Notes
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Use fresh lemon juice and zest to maximize the lemon flavor intensity.
- Do not overbake; the cake should remain gooey in the center.
- Chilling enhances the texture and makes slicing easier.
- This cake keeps well covered in the refrigerator for up to 5 days.
