why make this recipe
Gooey Lemon Butter Cake is a delightful dessert that captures the bright and refreshing taste of lemon. It’s perfect for any occasion, whether it’s a family gathering, a picnic, or a simple weekend treat. The combination of a soft cake base and a creamy lemon filling makes this dessert incredibly satisfying. Plus, it’s easy to make with just a few ingredients, making it a fantastic choice for both novice and experienced bakers!
how to make Gooey Lemon Butter Cake
Ingredients:
- 1 box (15.25 oz lemon cake mix)
- ½ cup (1 stick) unsalted butter, melted
- 2 large eggs
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 8 oz cream cheese (softened)
- 2 large eggs
- 2 cups powdered sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
Directions:
- Preheat your oven to 350°F. Grease and line the bottom of a 9-inch springform pan with parchment paper.
- In a bowl, mix the lemon cake mix, melted butter, egg, and lemon zest until a thick dough forms. Press it evenly into the bottom of the springform pan.
- Beat the cream cheese until smooth. Add the eggs one at a time, then mix in the powdered sugar, lemon juice, vanilla, and lemon zest until creamy.
- Pour the cream cheese mixture over the base, spreading it evenly.
- Bake for 35-45 minutes, or until the edges are golden and the center still has a slight jiggle.
- Let it cool for at least 1 hour before releasing the springform. For the best texture, chill for 2 hours before slicing. Dust with powdered sugar, slice, and enjoy!
how to serve Gooey Lemon Butter Cake
Serve this cake chilled or at room temperature. It pairs wonderfully with a dusting of powdered sugar on top. You can also add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. Fresh berries, like strawberries or blueberries, make an excellent complement as well.
how to store Gooey Lemon Butter Cake
To store the leftovers, keep them in an airtight container in the refrigerator. Properly stored, the cake will stay fresh for about 3-4 days. If you need to keep it longer, you can freeze individual slices wrapped in plastic wrap, and then placed in a freezer-safe bag for up to a month.
tips to make Gooey Lemon Butter Cake
- Make sure the cream cheese is softened to room temperature for a smoother batter.
- Don’t overbake the cake; it should still be slightly jiggly in the center when you take it out. This helps maintain the gooey texture.
- Adjust the amount of lemon zest to your taste. For a stronger lemon flavor, you can add a bit more!
variation
For a twist, you can substitute the lemon cake mix with orange or lime cake mix for a different citrus flavor. You can also add poppy seeds for a fun texture!
FAQs
Can I use a different type of cake mix?
Yes, you can use any citrus-flavored cake mix. Orange or lime mixes work well!
Can I make this cake ahead of time?
Absolutely! You can bake it a day before and store it in the fridge. Just let it cool completely before storing.
What can I use instead of cream cheese?
You can try using mascarpone cheese for a different flavor or texture, though it may affect the overall creaminess of the filling.
Gooey Lemon Butter Cake
Ingredients
Method
- Preheat your oven to 350°F.
- Grease and line the bottom of a 9-inch springform pan with parchment paper.
- In a bowl, mix the lemon cake mix, melted butter, eggs, and lemon zest until a thick dough forms.
- Press the dough evenly into the bottom of the springform pan.
- Beat the cream cheese until smooth.
- Add the eggs one at a time, then mix in the powdered sugar, lemon juice, vanilla, and lemon zest until creamy.
- Pour the cream cheese mixture over the base, spreading it evenly.
- Bake for 35-45 minutes, or until the edges are golden and the center still has a slight jiggle.
- Let it cool for at least 1 hour before releasing the springform.
- For the best texture, chill for 2 hours before slicing. Dust with powdered sugar, slice, and enjoy!