Lemon Gooey Butter Cake

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With its soft, buttery base and irresistibly tangy top layer, this gooey lemon cake strikes the perfect balance between rich indulgence and refreshing brightness.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Servings: servings

Author: Lifestyle Gleam

Ingredients

Base Layer

1 box lemon cake mix
½ cup unsoftened butter, softened
2 large eggs

Filling

8 ounces cream cheese, softened
4 cups powdered sugar
1 large egg
1 tablespoon powdered sugar
1 tablespoon lemon zest (zest of 1 lemon)

Instructions

Preheat the oven to 350℉ and grease a 9x13 inch pan.
In a large bowl or a stand mixer fitted with a paddle attachment, add cake mix, butter, and eggs and beat until smooth. It will remain thick.
Using a spatula, spread and press mixture into the pan, covering the bottom.
1 box lemon cake mix, ½ cup unsoftened butter, softened, 2 large eggs
In a large bowl or a stand mixer fitted with a whisk attachment, add cream, cheese, powdered sugar, and the remaining egg.
Slowly combine over low speed, gradually increasing speed until just smooth. Pour the mixture over the first layer and use a spatula to smooth over top.
Dust with powdered sugar and lemon zest.
8 ounces cream cheese, softened, 4 cups powdered sugar, 1 large egg, 1 tablespoon powdered sugar, 1 tablespoon lemon zest
Bake 40 minutes, or until the edges form a light crust and are just set while the topping is slightly gooey.
Transfer to a cooling rack and allow to cool before slicing to serve.

Notes

Try topping Lemon Gooey Butter Cake with my Homemade Whipped Cream, Mascarpone Cream, or No Churn Vanilla Ice Cream.

Storage Notes

Room Temperature – Store gooey butter cake covered in an air tight container for up to two days at room temp.
Refrigerate – The cake will last up to a week in an airtight container in the fridge.
Freeze – You can also freeze the cake for up to a month by wrapping it in plastic wrap or in a large freezer bag.

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