Description
This Gooey Lemon Butter Cake recipe is rich, tangy, and irresistibly soft in the center with golden, buttery edges. It’s the perfect lemon dessert for spring or summer gatherings, made easy with cake mix, cream cheese, and fresh lemons.
Ingredients
1 box yellow cake mix
1/2 cup unsalted butter, melted
3 large eggs
8 oz cream cheese, softened
3 1/2 cups powdered sugar
1/4 cup fresh lemon juice
1 tablespoon lemon zest
Instructions
1. Preheat the oven to 350°F and grease a 9×13-inch baking dish.
2. In a bowl, mix together the yellow cake mix, melted butter, and one egg until a soft dough forms.
3. Press the dough evenly into the prepared dish to form the cake base.
4. In a separate bowl, beat the cream cheese until smooth.
5. Add the remaining two eggs, lemon juice, lemon zest, and powdered sugar. Beat until creamy and smooth.
6. Pour the lemon topping over the base and spread evenly.
7. Bake for 35 to 40 minutes until the edges are golden and the center is slightly jiggly.
8. Let the cake cool completely before slicing and serving.
9. Store leftovers in the fridge for up to five days.
Notes
This cake tastes best when made with fresh lemon juice and zest.
Don’t overbake — the center should stay slightly gooey.
You can freeze individual slices tightly wrapped for a future treat.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 42g
- Sodium: 310mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 90mg