Lemon Gooey Butter Cake (Printable)

A tangy, luscious dessert with soft buttery base and creamy lemon topping

# What You'll Need:

→ Base Layer

01 - 1 box (15.25 oz) yellow cake mix
02 - ½ cup unsalted butter, melted
03 - 1 large egg

→ Gooey Lemon Topping

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 Steps:

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 into bottom of prepared pan to form the crust layer.
04 - Beat cream cheese until smooth. Add eggs one at a time, then mix in powdered sugar, lemon juice, lemon zest, and vanilla until fluffy and well combined.
05 - Pour lemon mixture over base and spread evenly. Bake 35-40 minutes until edges are set but center remains slightly jiggly.
06 - Let cool completely before cutting into squares. Dust with powdered sugar if desired.

# Expert Suggestions:

01 -
  • The contrast between the tender cake base and that impossibly creamy, tangy topping is pure magic
  • Its incredibly simple to make but tastes like you spent hours on it
  • That slightly jiggly center is what dessert dreams are made of
02 -
  • Do not overbake this cake or you'll lose that signature gooey texture we're here for
  • Let it cool completely before cutting, otherwise those perfect squares will turn into a delicious mess
  • The center should still be slightly jiggly when you pull it from the oven
03 -
  • Room temperature ingredients blend so much better, so plan ahead and take everything out an hour before baking
  • If your cream cheese is still cold, cut it into cubes and it'll soften faster

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