Description
This Lemon Gooey Butter Cake is a luscious dessert combining a buttery yellow cake crust with a creamy, tart lemon filling. It offers a perfectly gooey texture with a hint of fresh lemon zest and juice, making it a delightful treat for any occasion.
Ingredients
Scale
For the Crust:
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 large egg
For the Filling:
- 8 ounces cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper to prevent sticking.
- Prepare the Crust: In a mixing bowl, combine the yellow cake mix, melted unsalted butter, and 1 large egg. Mix until a soft dough forms. Press this dough evenly into the bottom of the prepared baking dish, creating the base layer of your dessert.
- Make the Filling: Using a mixer, beat the softened cream cheese until smooth and creamy. Add the 2 large eggs, vanilla extract, powdered sugar, lemon zest, and fresh lemon juice. Continue beating until the mixture is well combined and creamy.
- Assemble: Pour and spread the cream cheese lemon filling evenly over the prepared crust in the baking dish, ensuring it covers the crust completely.
- Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes. The edges should turn golden brown, and the center should be set but still retain a gooey texture.
- Cool and Serve: Remove from the oven and let the cake cool completely at room temperature. Once cooled, slice into servings. Optionally, dust the top with powdered sugar before serving for extra sweetness and presentation.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Do not overbake to maintain the gooey texture in the center.
- Use fresh lemon juice and zest for the best lemon flavor.
- This cake is best served at room temperature but can be refrigerated and eaten later.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
