Lemon Gooey Butter Cake
Lemon gooey butter cake brings bright lemon flavor to a classic dessert made with a cake mix base and a rich cream cheese topping. It’s easy to make and has layers of gooey texture.
Ingredients
For the Cake Layer
For the Gooey Cream Cheese Layer
- 8 ounces cream cheese room temperature
- 2 eggs
- ½ teaspoon lemon extract
- ½ teaspoon lemon zest
- 8 Tablespoons butter melted
- 16 ounces confectioners sugar + more for garnish
Instructions
For the Cake Layer
- Preheat the oven to 350 degrees. Spray a 9x13-inch baking pan with baking spray.
- Mix all of the cake layer ingredients in a medium bowl with an electric mixer until well blended.
- Press the batter evenly into the bottom of the prepared pan. Wet your fingers if the batter sticks.
For the Gooey Cream Cheese Layer
- Mix all of the cream cheese layer ingredients except the sugar until smooth.
- Add the sugar and mix until well blended.
- Pour over the cake layer in the pan.
- Bake at 350 degrees for 40 to 45 minutes, until the top is golden brown and the center has a slight jiggle.
- Cool completely before dusting with powdered sugar, if desired, and cutting into squares or bars.
Notes
Salted or unsalted butter may be used.
Lemon extract and/or lemon zest may be doubled for more intense lemon flavor.
Cream cheese and eggs should be at room temperature for a smooth topping.
For the cleanest slices, chill the cake for a couple of hours before cutting.
To make a half batch, use an 8x8-inch pan and start checking for doneness at 30 minutes.
Nutrition
Calories: 417kcalCarbohydrates: 60gProtein: 3gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 80mgSodium: 408mgPotassium: 53mgFiber: 0.4gSugar: 45gVitamin A: 624IUVitamin C: 0.2mgCalcium: 96mgIron: 1mg
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