Lemon Gooey Butter Cake

5 from 1 vote

Bright, sweet, and irresistibly tangy, this Lemon Gooey Butter Cake is a citrus lover's dream come true. With a buttery lemon cake base and a luscious, zesty cream cheese topping, every bite is a burst of sunshine that melts in your mouth.

Prep Time15

Cook Time35

Total Time1

Course: Dessert

Cuisine: American

Servings: poeple

Author: Eden

Cost: $20

Ingredients

First Layer

1/2 cup unsalted butter melted
1 large egg
1 box yellow cake mix 13.25 oz
2 tbsp lemon zest
1 tbsp lemon juice freshly-squeezed

Gooey Lemon Layer

8 ounces cream cheese super soft
2 large eggs
2 cups powdered sugar
1/2 cup unsalted butter melted
1 tsp vanilla extract
2 tbsp lemon zest
1 tbsp lemon juice freshly-squeezed

Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch round springform pan with butter or nonstick spray, then line the bottom with parchment paper to ensure easy removal.
In a stand mixer fitted with the paddle attachment, combine the melted butter, egg, yellow cake mix, fresh lemon zest, and lemon juice. Mix on low speed until the ingredients are fully combined, forming a thick dough-like consistency.
Scrape the mixture into the prepared pan and press it evenly into the bottom and up the sides using a spatula or your fingers. Set aside.
In the same mixing bowl (no need to clean it), add the softened cream cheese, eggs, powdered sugar, melted butter, vanilla extract, and additional lemon zest. Beat on low speed to combine, then increase to medium speed and mix until smooth and creamy, about 2-3 minutes. Make sure to scrape down the sides of the bowl to ensure everything is fully incorporated.
Pour the gooey lemon layer over the base layer in the springform pan. Use a silicone spatula to spread it out evenly, ensuring it reaches all edges of the pan. Tap the pan gently on the counter to release any air bubbles.
Place the pan on the center rack of your preheated oven and bake for 40-50 minutes. The edges should be lightly golden, and the center should jiggle similar to a cheesecake. Avoid over-baking, as the gooey layer will continue to firm up as it cools.
Remove the pan from the oven and allow the cake to cool completely on a wire rack. Once cooled, run a knife around the edges of the pan to loosen the cake, then carefully release the springform. If desired, dust the top with powdered sugar for an elegant finish.
Slice the cake into wedges and serve at room temperature or chilled. The creamy texture and vibrant lemon flavor are best enjoyed fresh.

Notes

Use Room Temperature Ingredients: Ensure cream cheese, butter, and eggs are at room temperature for smooth blending and even textures.

Cream Cheese Must Be Very Soft: If it’s too firm, you’ll have chunks in your filling. Let it soften naturally or microwave in short bursts until pliable.

Avoid Over-baking: The cake’s center should jiggle slightly like a cheesecake. Over-baking can dry out the gooey layer. The layer will sink in when you pull it out, and that is fine; you want a gooey texture.

Release Air Bubbles: Gently tap the pan on the counter before baking to ensure an even, smooth surface.

How to Store

Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days. Ensure it is kept in a cool, dry place away from direct sunlight.

Refrigeration: For longer storage, cover the cake tightly with plastic wrap or store it in an airtight container in the refrigerator for up to 5 days. For the best texture, let it come to room temperature before serving.

Freezing: Slice the cake into portions and wrap each slice in plastic. Place the wrapped slices in a freezer-safe container or bag, and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

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