Description
This Lemon Gooey Butter Cake features a rich, gooey cream cheese layer paired with a zesty lemon cake base, making it a delightful treat for any gathering or sweet craving.
Ingredients
Scale
- 15.25 ounces lemon cake mix
- ½ cup butter (melted)
- 4 eggs (divided)
- 8 ounces cream cheese (softened)
- 4 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking dish with cooking spray.
- In a mixing bowl, combine lemon cake mix, melted butter, and 2 eggs. Blend until well mixed, then spread in the baking dish.
- In a separate bowl, beat the remaining 2 eggs with softened cream cheese and powdered sugar until smooth and creamy.
- Pour the cream cheese mix over the cake layer in the baking dish and spread gently.
- Bake for 40-50 minutes until golden, being careful not to overbake.
- Allow the cake to cool, then dust with powdered sugar before serving.
Notes
Ensure cream cheese is at room temperature for easy mixing.
Consider adding lemon zest for an extra burst of flavor.
Cake can be stored at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 38g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg