Lemon Gooey Butter Cake
Prep time
Cook time
Total time
You know everyone loves gooey butter cake! I make several versions, but I think this might be my favorite, the fresh lemon juice, and lemon zest just seem perfect to balance the sweetness of this cake.
Author: Ruth Guerri
Recipe type: Cake
Serves: 16
Ingredients
Crust
- 1 box yellow cake mix
- 2 large eggs, room temperature
- ½ cup of butter, melted
- 1½ teaspoons of lemon extract
Top layer:
- 8 ounces of cream cheese, softened
- 2 large eggs, room temperature
- ½ tsp of vanilla extract
- 2 tsp of fresh lemon zest
- 4 Tbs of fresh lemon juice
- 3¾ cups of powdered sugar
- ½ cup (1 stick) of unsalted butter, melted
Instructions
- For the crust: In large mixer bowl, beat the cake mix, 2 eggs, butter, and lemon extract at medium speed until well mixed. Pat into 9 x 13-inch baking pan that has been coated with no-stick cooking spray.
- For the top layer: Preheat the oven to 350°F. In a large mixing bowl, beat the cream cheese until smooth. Add in 2 eggs, and beat until smooth. Now add in the vanilla extract, lemon zest, and lemon juice, stirring to combine. Add powdered sugar and beat well. Finally, add in the butter slowly, mixing well to combine.
- Pour the batter on top of the bottom layer and spread it evenly. Bake for 40-43 minutes, or just until set. Do not over-bake. The outer edges of the cake should be browned, but the center still jiggles when you shake the pan.
- Remove the pan from the oven and place it on a wire rack. Let the cake cool completely, cool then cut into squares and sprinkle on a little powdered sugar, enjoy!
