Lemon Gooey Butter Cake (Printable)
A luscious, tangy dessert with soft buttery base and creamy lemony topping featuring irresistible gooey texture.
# 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 Prepare:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper or lightly grease with butter.
02 - Combine the cake mix, melted butter, and egg in a mixing bowl. Mix until a soft dough forms. Press evenly into the bottom of the prepared pan.
03 - Beat cream cheese until smooth. Add eggs one at a time, mixing well after each. Mix in powdered sugar, lemon juice, lemon zest, and vanilla extract until fluffy and smooth.
04 - Pour the lemon mixture over the base and spread evenly. Bake for 35–40 minutes until edges are set and center is slightly jiggly. Do not overbake.
05 - Allow cake to cool completely before cutting into squares. Dust with extra powdered sugar if desired.
# Expert Advice:
01 -
- The center stays beautifully soft and pudding like even after cooling
- Yellow cake mix creates the most tender, foolproof foundation
- Fresh lemon brightness cuts through all that buttery richness perfectly
02 -
- The center should remain slightly jiggly when you remove it from the oven
- Overbaking will transform the gooey texture into something firmer and more cakelike
- Chilling the pan makes cutting into neat squares much easier
03 -
- Room temperature ingredients prevent lumps in the creamy topping layer
- A light dusting of powdered sugar right before serving makes these look bakery beautiful