Lemon Ooey Gooey Butter Cake
A classic gooey butter cake with a citrus twist.
Ingredients
- 3 eggs divided
- ½ cup unsalted butter melted
- 1 box lemon cake mix
- 8 oz cream cheese softened
- Zest and juice of one medium lemon
- 3½ cups powdered sugar plus more for sprinkling over the top
Instructions
- Preheat oven to 350°F. Grease a 13x9-inch baking dish.
- Whisk 1 egg in a large bowl. Stir in ½ cup unsalted butter and 1 box lemon cake mix (dry) in with a fork.
- Press the mixture into the greased baking dish.
- In the same bowl, beat 8 oz cream cheese, remaining 2 eggs, Zest and juice of one medium lemon, and 3½ cups powdered sugar with a hand mixer until smooth.
- Pour over the batter in the pan.
- Bake for 38–42 minutes, or until the edges are lightly golden brown. The middle should jiggle just a little when you gently shake the pan.
- Allow to cool completely, then cut into squares and top with a dollop of whipped cream.
Notes
Remember to start with room temperature cream cheese! If the cream cheese mixture is slightly lumpy after beating, keep beating until the lumps disappear (another minute or two). You want it totally smooth.
Store any leftovers in the fridge. You can serve the cake cold, at room temperature, or warmed slightly (it'll have maximum gooey-ness when room temperature or warm).
More gooey butter cakes: here's the classic gooey butter cake recipe, and I absolutely love this chocolate gooey butter cake.
Nutrition
Calories: 358kcalCarbohydrates: 58gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 64mgSodium: 312mgPotassium: 61mgFiber: 1gSugar: 43gVitamin A: 441IUVitamin C: 4mgCalcium: 96mgIron: 1mg
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