Lemon Gooey Butter Cake
The perfect cross between the famous St. Louis dessert and lemon bars, this lemon gooey butter cake starts with a cake mix for a quick and easy dessert.
Servings 15
Ingredients
- 1 (15.25 ounce) box lemon cake mix
- ½ cup salted butter melted and cooled
- 4 large eggs divided use
- 2 fresh lemons divided use
- 2 teaspoons pure vanilla extract divided use
- 8 ounces cream cheese room temperature
- 3 cups powdered sugar plus more for serving
Instructions
- Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper or foil and spray with nonstick cooking spray.
- In a large bowl with an electric hand mixer, beat the cake mix, butter, 2 eggs, the zest and juice of 1 lemon and 1 teaspoon vanilla until well-combined. Evenly spread the batter into the prepared pan; it will be thick.1 (15.25 ounce) box lemon cake mix, ½ cup salted butter, 2 large eggs, 1 fresh lemons, 1 teaspoons pure vanilla extract
- Beat cream cheese, remaining 2 eggs, zest and juice of remaining lemon and remaining 1 teaspoon vanilla extract until smooth.2 large eggs, 1 fresh lemons, 8 ounces cream cheese, 1 teaspoons pure vanilla extract
- Slowly beat in powdered sugar and mix until fully incorporated. Pour this directly over the cake batter.3 cups powdered sugar
- Bake in the preheated oven until lightly golden brown, about 40 minutes. Cool completely.
- If desired, sprinkle with powdered sugar before serving.
Notes
Ingredients
- I prefer to use the Duncan Hines Lemon Supreme cake mix in this recipe.
- The average lemon will give you around 1 tablespoon of zest and about 3 tablespoons of juice, so you will need about 2 tablespoons total of zest and about 6 tablespoons total of lemon juice.
Storage
- Store covered at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months. If freezing, wrap slices in plastic wrap before placing in a zip-top freezer bag. Thaw at room temperature.
