Prepare to be transported to dessert paradise with the most mind-blowingly delicious Lemon Gooey Butter Cake that will make your taste buds dance with joy! This isn't just another cake - it's a creamy, tangy, melt-in-your-mouth sensation that combines the bright zestiness of lemon with an irresistibly rich and gooey texture that will have everyone begging for your secret recipe. Whether you're a baking novice or a seasoned pro, this foolproof dessert is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 box lemon cake mix
- 1/2 cup unsalted butter, melted
- 1 egg
- 8 oz cream cheese, softened
- 3 eggs
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 1/4 cup lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and generously grease a 9x13 inch baking pan with butter or non-stick cooking spray.
- In a medium mixing bowl, combine the lemon cake mix, melted butter, and 1 egg. Mix thoroughly until a smooth, slightly sticky dough forms.
- Press the cake mix mixture evenly into the bottom of the prepared baking pan, creating a firm, compact base layer.
- In a separate large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.
- Add the remaining 3 eggs to the cream cheese, mixing on medium speed until well incorporated.
- Gradually add the vanilla extract and powdered sugar to the cream cheese mixture, beating until completely smooth and free of lumps.
- Pour the lemon juice into the cream cheese mixture and blend until fully combined, creating a silky, liquid filling.
- Carefully pour the cream cheese mixture over the prepared cake mix base, ensuring an even distribution.
- Place the pan in the preheated oven and bake for 40-45 minutes, or until the edges are lightly golden and the center is still slightly jiggly.
- Remove from the oven and allow the cake to cool completely at room temperature for about 1 hour.
- Once cooled, dust with additional powdered sugar if desired, then cut into squares and serve.
- Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days.
Tips
- Room Temperature Magic: Ensure your cream cheese and eggs are at room temperature for smoother mixing and a more consistent texture.
- Don't Overbake: The key to the perfect gooey texture is removing the cake when the edges are golden but the center is still slightly jiggly. Remember, it will continue to set as it cools.
- Greasing is Crucial: Use a generous amount of butter or non-stick spray to prevent sticking and ensure easy removal.
- Powdered Sugar Finishing: For a professional touch, use a fine mesh sieve to dust powdered sugar evenly over the cooled cake.
- Chilling Tip: For cleaner, more precise cuts, refrigerate the cake for 30 minutes before slicing.
- Storage Hack: This cake actually tastes even better the next day, so don't be afraid to make it in advance!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 5g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 95mg
