Description

This Lemon Gooey Butter Cake is a luscious, tangy dessert combining a buttery crust with a creamy lemon filling. Its balanced sweetness and citrus zest make it perfect for gatherings or a delightful treat any time. The cake is easy to prepare, baking to a golden edge with a delectably gooey center.

Ingredients

Crust

1 box yellow cake mix
1/2 cup unsalted butter, melted
1 large egg

Filling

8 ounces cream cheese, softened
2 large eggs
1 teaspoon vanilla extract
2 cups powdered sugar
Zest of 1 lemon
1/4 cup fresh lemon juice

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper to prevent sticking.
Prepare the Crust: In a bowl, combine the yellow cake mix, melted butter, and 1 large egg. Mix until a soft dough forms. Press this mixture evenly into the bottom of the prepared baking dish to create the crust.
Make the Filling: Beat the softened cream cheese in a mixing bowl until smooth. Add the 2 eggs, vanilla extract, powdered sugar, lemon zest, and fresh lemon juice. Continue beating until the mixture is creamy and homogenous.
Assemble: Pour and spread the cream cheese filling evenly over the crust in the baking dish.
Bake: Bake the assembled cake in the preheated oven for 35 to 40 minutes. The edges should turn golden brown, and the center should be set but still gooey.
Cool and Serve: Allow the cake to cool completely in the baking dish. Once cooled, slice into squares. Optionally, dust the top with powdered sugar before serving at room temperature.

Notes

Make sure the cream cheese is softened to ensure a smooth filling without lumps.
Do not overbake; the center should remain slightly gooey for the best texture.
Using fresh lemon juice and zest enhances the bright lemon flavor significantly.
For easier slicing, chill the cake in the refrigerator for an hour before cutting.