Lemon Gooey Butter Cake (Print Version)

A luscious dessert featuring soft buttery base and tangy lemony topping with irresistible gooey texture.

# What You Need:

→ Base Layer

01 - 1 box (15.25 oz) yellow cake mix
02 - 1/2 cup unsalted butter, melted
03 - 1 large egg

→ Lemon Filling

04 - 8 oz 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 Make:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper or grease lightly.
02 - Combine cake mix, melted butter, and egg in a mixing bowl. Mix until soft dough forms.
03 - Press dough evenly across bottom of prepared pan to form crust layer.
04 - Beat cream cheese until smooth. Add eggs one at a time. Mix in powdered sugar, lemon juice, lemon zest, and vanilla until fluffy and smooth.
05 - Pour lemon mixture over base and spread evenly. Bake 35-40 minutes until edges are set and center is slightly jiggly.
06 - Let cake cool completely before cutting into squares. Dust with powdered sugar if desired.

# Expert Tips:

01 -
  • The contrast between the tender cake base and the luscious lemon topping is absolutely divine
  • It comes together with minimal effort but tastes like you spent hours in the kitchen
  • The bright lemon flavor cuts through the richness perfectly, making it impossible to stop at just one square
02 -
  • The center should still be slightly jiggly when you remove it from the oven as it will continue to set while cooling
  • Don't be alarmed if the top cracks slightly as it cools this is completely normal and adds to the rustic charm
03 -
  • Room temperature ingredients blend together more easily creating a smoother more uniform texture
  • Use a microplane or fine grater for the lemon zest to avoid any bitter white pith

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