This Lemon Gooey Butter Cake is a sweet, creamy, and indulgent dessert bursting with bright citrus flavor. Perfect as a dessert or a sweet treat with coffee, this cake delivers a delightful experience in every bite.
Gooey butter cake, a St. Louis, Missouri original, is known for its unique texture and rich flavor. Traditionally, it features two distinct layers: a dense, chewy base (often made with cake mix or cookie dough) and a gooey, creamy topping of cream cheese, eggs, butter, and powdered sugar. The firm, slightly crusty base contrasts beautifully with the soft, creamy top, creating a decadent and easy-to-make dessert with a satisfying blend of textures.
Lemon Gooey Butter Cake
Ingredients:
- 1 (15.25-ounce) box lemon cake mix
- 1 cup unsalted butter, melted and divided
- 4 large eggs, divided
- 1 (8-ounce) package cream cheese, softened
- 1 (3.4-ounce) box instant lemon pudding mix
- 1/2 cup heavy cream
- 2 cups powdered sugar, plus more for dusting
- Whipped cream (optional)
Instructions:
1Preheat oven to 350°F (175°C). Grease a 13×9-inch baking pan with cooking spray.
2In a medium bowl, combine the cake mix, 1/2 cup melted butter, and 1 egg. Beat with an electric mixer until just combined. Press the mixture evenly into the prepared pan.
3In the same bowl (no need to wash), combine the softened cream cheese, remaining 1/2 cup melted butter, lemon pudding mix, and heavy cream. Beat until smooth and lump-free.
4Add the remaining 3 eggs, one at a time, beating well after each addition.
5Reduce the mixer speed to low and gradually add the powdered sugar. Beat until smooth and fluffy.
6Spread the cream cheese mixture evenly over the crust.
7Bake for 40-45 minutes, or until the edges are set and the center is slightly jiggly.
8Cool completely in the pan before cutting into bars. Dust with additional powdered sugar and serve with whipped cream, if desired.
Notes:
- Ensure the cream cheese is fully softened to room temperature for smooth blending.
- For easy crust pressing, use the back of a spoon or your hands. For cleaner handling, place a piece of parchment paper or wax paper over the crust mixture and press evenly into the pan. The crust doesn’t need to be firmly packed, but an even layer is recommended.
- Serve with homemade whipped cream or a store-bought whipped topping.
