Gooey Lemon Butter Cake
- Prep Time 20 minutes
- Cook Time 40 minutes
- Total Time 1 hour
- Yield 16 servings
- Category dessert
- Method oven
- Cuisine american
Gooey Lemon Butter Cake
Equal parts sweet and tangy, this gooey lemon butter cake is decadently delicious. Made with a buttery lemon cake base and a tangy cream cheese topping, this gooey butter cake is like sunshine for your tastebuds!
- Prep Time 20 minutes
- Cook Time 40 minutes
- Total Time 1 hour
- Yield 16 servings
- Category dessert
- Method oven
- Cuisine american
Ingredients
Units
for the lemon cake
- 1/2 cup unsalted butter, melted
- 1 large egg, at room temperature
- 1 15.25 ounce yellow cake mix
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 tablespoon fresh lemon zest (zest of 1 lemon)
- 1 tablespoon lemon juice (juice of 1 lemon)
for the gooey lemon layer
- 12 ounces cream cheese, at room temperature
- 2 large eggs, at room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 tablespoon fresh lemon zest (zest of 1 lemon)
Instructions
- Preheat the oven to 350°F. Line an 9 x 13-inch baking pan with parchment paper on all sides. Set aside.
- In a stand mixer fitted with the paddle attachment, combine the melted butter, egg, cake mix, vanilla extract, lemon extract, lemon zest, and lemon juice. Mix together until combined and no streaks of the cake mix remain, about 1 minute.
- Use a silicone spatula to scrape the batter into the prepared pan, spreading to the edges and evening out the top. Set aside.
- Next, make the gooey lemon layer. In a stand mixer fitted with the paddle attachment (you can just wipe out the bowl you just used!), combine the cream cheese, eggs, powdered sugar, vanilla extract, lemon extract, and lemon zest. Beat on low speed, gradually increasing to medium until smooth and fully combined, about 2 minutes.
- Transfer the mixture to the prepared pan, using the silicone spatula to spread the mixture all the way to the edges.
- Bake for 35 to 40 minutes or until the edges are light golden brown and the center of the cake jiggles, but feels mostly set (think of it like a cheesecake!). Place the pan on a cooling rack and allow the cake to cool completely in the pan.
- Once fully cool, sprinkle with powdered sugar if desired, slice and serve! If not serving right away, store tightly wrapped in the fridge until read to serve!
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