Lemon Gooey Butter Cake
Brace yourself before you take of bite of this creamy Lemon Gooey Butter Cake. I promise if you don’t you will fall over from sheer delight! 🙂
This Lemon Gooey Butter Cake totally lives up to it’s name. With a wonderful almost cookie like crust, creamy center and crunchy top. Delish!
I served this cake at a ladies brunch with my Mini Corn Muffin Sausage Sandwiches and my Breakfast Fruit and Nut Fritters.
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Lemon Gooey Butter Cake
Yield:
Serves 20
Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
1 hour 10 minutes
Ingredients
For the Cake:
- lemon cake mix
- 1 1/2 teaspoons lemon zest
- 1 egg
- 8 tablespoons unsalted butter, melted
For the Filling:
- 1 - 8 ounce package cream cheese, softened
- 2 eggs
- 1 teaspoon lemon extract
- 8 tablespoons butter, melted
- 1 - 16 ounce box confectioners' sugar
Instructions
For the Cake:
- Preheat oven to 350 degrees.
- Combine the cake mix, lemon zest, egg, butter and mix well with an electric mixer.
- Pat the mixture into the bottom of a lightly greased 9x13-inch baking pan.
For the Filling:
- In a large bowl, beat the cream cheese until smooth.
- Add the eggs, lemon extract and butter and beat together.
- Add the confectioners' sugar and mix well.
- Spread over cake batter and bake for 40 to 50 minutes.
- Make sure not to over bake as the center should be a little gooey.
- Cool on wire rack before cutting into squares.
Notes
This recipe is from Lady Behind The Curtain
This sounds so easy, Sheryl!
It is Jamie! Perfect for picnics too! 🙂
How do I tell it’s done?
Hi Julie, You’ll be able to tell just by looking at it. The cake shouldn’t jiggle and lightly brown on top.
Perfect for my birthday. I don’t even want to know how many carbs. Insane but every once in a while, you need to throw common sense to the wind and enjoy!
So true Eve. 🙂
Sheryl, this is the yummiest looking cake. Oh my goodness!!!
Does it need to be refrigerated?
Hi Linda, I would refrigerate it after a few days.
Sheryl, do you use unsalted or salted butter for your Lemon Butter cake? I plan to make these for Easter, can’t wait to try them!
Hi Gabrielle, I use unsalted butter.
I made this today……but I used salted butter……tasted the batter…….ummmm good and tangy……
Hi Dorothy, I’m so glad you like the recipe. Thanks for commenting! 🙂
Can you use a round cake pan?
Hi Patti, As long as it holds as much as a 9×13 or maybe split the recipe into two pans?
We are having a Labor Day weekend dinner then go for a pontoon boat ride. These are perfect to take on the boat. Thanks for a great recipe!
Awesome Linda! Have Fun!
Is the crust crunchy?
Hi Julia, Maybe a little. It more of the texture of a lemon bar.
Is lemon juice e and lemon zest the same thing?
Hi Deborah, Lemon zest is the yellow (not white) part of the lemon peel.