Lemon Gooey Butter Cake (Printable Version)

Tangy, creamy lemon dessert with buttery base and irresistibly gooey texture. Ready in 1 hour.

# 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

→ Gooey Lemon Topping

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 It:

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 the bottom of the prepared pan.
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 the base and spread evenly. Bake for 35-40 minutes until edges are set and center is slightly jiggly.
06 - Let cool completely before cutting into squares. Dust with additional powdered sugar if desired.

# Helpful Hints:

01 -
  • The contrast between the tender cake base and that impossibly creamy lemon topping hits every comfort craving
  • It comes together with minimal fuss but tastes like you spent all afternoon baking something fancy
  • The bright lemon flavor cuts through the richness so every bite feels light and fresh
02 -
  • That slightly jiggly center is exactly what you want so do not keep baking until it is completely set
  • Room temperature cream cheese beats into the eggs smoothly without creating those tiny lumps
  • The cake needs to cool completely before slicing or you will lose those beautiful clean layers
03 -
  • Grate your lemon zest before juicing the lemons so you do not struggle with a squishy fruit
  • Use an offset spatula to spread the lemon layer evenly for the most professional looking results

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