This Gooey Lemon Butter Cake is a luscious dessert that combines the brightness of lemon with a rich, buttery texture. With a soft lemon cake base and a creamy, slightly gooey lemon-infused filling, this cake is perfect for lemon lovers and is sure to impress at any gathering.
Ingredients
For the Lemon Cake:
- 1 box lemon cake mix
- 1 ½ teaspoons lemon zest
- 1 large egg
- 1 cup unsalted butter, melted
For the Filling:
- 1 (8 oz) package cream cheese, softened
- 2 large eggs
- 1 teaspoon lemon extract
- 1 cup unsalted butter, melted
- 16 oz powdered sugar
Directions
Prepare the Lemon Cake Base:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Mix Ingredients: In a medium bowl, combine the lemon cake mix, lemon zest, egg, and melted butter. Mix until well combined.
- Press into Pan: Press the mixture into the bottom of a greased 9×13-inch baking pan, forming an even layer.
Make the Filling:
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add Eggs and Lemon Extract: Add the eggs, lemon extract, and melted butter to the cream cheese. Beat until fully combined and smooth.
- Mix in Powdered Sugar: Gradually add the powdered sugar, mixing until well incorporated.
Assemble and Bake:
- Spread Filling Over Cake Base: Spread the cream cheese filling evenly over the lemon cake layer in the pan.
- Bake: Bake for 40-50 minutes. The edges should be set, but the center should remain slightly gooey.
- Cool: Allow the cake to cool before slicing and serving.
Serving and Storage Tips
- Serving: Serve this cake slightly warm or at room temperature. It pairs beautifully with a dollop of whipped cream or a dusting of powdered sugar.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Allow the cake to come to room temperature before serving.
- Freezing: You can freeze the cake by wrapping individual slices in plastic wrap and storing them in a freezer-safe container. Freeze for up to 3 months, and thaw in the refrigerator overnight.
Helpful Notes
- Don’t Overbake: The key to this cake’s gooey texture is not overbaking. The center should remain slightly gooey when done, so check it around the 40-minute mark.
- Zest for Extra Flavor: For an even more intense lemon flavor, you can add a bit more lemon zest to the filling as well.
- Substitutions: You can substitute the lemon extract with freshly squeezed lemon juice if you prefer a more natural flavor.
Tips from Well-Known Chefs
- Balance Sweetness: Chef Ina Garten suggests balancing sweetness by adding a pinch of salt to the filling to enhance the lemon flavor and cut through the richness.
- Cream Cheese Texture: Pastry Chef Claire Saffitz recommends making sure your cream cheese is fully softened to avoid lumps in the filling.
Frequently Asked Questions
1. Can I use a different flavor of cake mix?
Yes, if you’re looking for a different flavor, you can use yellow cake mix or white cake mix. It will still be delicious, though the lemon flavor will be subtler.
2. Can I use margarine instead of butter?
Butter is recommended for its flavor and richness, but margarine can be used if needed. However, the texture might be slightly different.
3. How can I make the cake less sweet?
You can reduce the powdered sugar in the filling by 1/4 to 1/2 cup if you prefer a less sweet dessert.
4. Can I add fruit to the filling?
Yes, you can fold in fresh berries like raspberries or blueberries to the filling before baking for a fruity twist.
5. How do I know when the cake is done?
The cake is done when the edges are set, and the center is slightly gooey but not runny. It will firm up slightly as it cools.
6. Can I make this cake ahead of time?
Yes! This cake tastes even better after chilling in the fridge overnight. Just let it sit at room temperature for a bit before serving.
7. Can I add a glaze on top?
Yes, you can make a simple lemon glaze by mixing powdered sugar with lemon juice and drizzle it over the cooled cake for extra lemony sweetness.
8. Can I use reduced-fat cream cheese?
You can, but the texture may not be as rich and creamy. Full-fat cream cheese gives the best results.
9. Do I need to refrigerate the cake after baking?
Yes, due to the cream cheese in the filling, it’s best to store the cake in the refrigerator once it has cooled.
10. Can I add whipped cream on top?
Absolutely! A dollop of whipped cream complements the tartness of the lemon and adds a light, airy contrast to the richness of the cake.
This Gooey Lemon Butter Cake is a decadent, tangy-sweet treat that’s easy to make and guaranteed to be a hit. Enjoy the burst of fresh lemon flavor with every bite!
