Lemon Gooey Butter Cake (Printable)
Tangy, buttery cake with creamy lemon topping and irresistible gooey texture. Easy American dessert ready in 60 minutes.
# What You'll Need:
→ Base Layer
01 - 1 box (15.25 ounces) yellow cake mix
02 - 1/2 cup unsalted butter, melted
03 - 1 large egg
→ Gooey Lemon Topping
04 - 8 ounces cream cheese, softened
05 - 2 large eggs
06 - 3 1/2 cups powdered sugar
07 - 1/4 cup fresh lemon juice
08 - 1 tablespoon grated lemon zest
09 - 1 teaspoon vanilla extract
# How-to 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. Stir until a soft, cohesive dough forms.
03 - Evenly press the dough across the bottom of the prepared baking pan to create a uniform base layer.
04 - Beat softened cream cheese until completely smooth. Add eggs one at a time, mixing well after each addition. Blend in powdered sugar, lemon juice, lemon zest, and vanilla extract until the mixture is fluffy and homogeneous.
05 - Pour the lemon cream cheese mixture evenly over the prepared base. Bake for 35-40 minutes until edges are set but center remains slightly jiggly. Avoid overbaking to maintain the gooey texture.
06 - Let cool completely in the pan before cutting into squares. Optionally dust with additional powdered sugar before serving.
# Expert Pointers:
01 -
- The texture is impossibly rich and gooey, like eating lemon curd disguised as cake
- It uses a simple cake mix shortcut but tastes completely homemade and impressive
- That tart lemon finish cuts through all the buttery sweetness in the most perfect way
02 -
- The center should still be slightly jiggly when you remove it from the oven
- Overbaking will ruin that signature gooey texture so watch it closely
03 -
- Room temperature ingredients mix together much more smoothly
- A water bath around the pan creates an even creamier texture